Job Description

Position title:

CHEF

Duty station:

Garowe

Type of Contract:

One-year Fixed Term

Job Purpose

The Chef is responsible for day-to-day cooking service, The Chef will ensure consistent high-quality meal preparation for the CARE office and Guest House (GH), maintaining strict hygiene and food safety standards, efficient kitchen operations, accurate kitchen stock management, and timely service to staff and guests.

Key Responsibilities

1: Planning and organizing quality meals 40%

• S/he is expected to plan meals and taking inventory of stores and equipment;

• ensure standardized quality food and a hygienic environment in each kitchen;

• Inspects kitchen equipment for cleanliness;

• Check the quality of raw or cooked food products to ensure that standards are met.

• Monitor sanitation practices to ensure that employees follow standards and regulations;

• Check the quality and quantity of received goods;

• Order or request for food or other supplies such as gas cylinders, equipment etc. needed to

ensure efficient operation;

• Inspect supplies, equipment or work areas to ensure conformance to established standards;

• Determine how food should be presented and create decorative food displays;

• Estimate amounts arid costs of required supplies such as food and ingredients;

• Record production or operational data on specified forms;

• Arrange for equipment purchases or repairs;

• Preparation of standard weekly menus

2. Preparation and serving meals  30%

• The Chef prepares and serves meals; determines timing and sequence of operations required to meet serving times; inspects kitchen and the equipment(cutleries) for cleanliness and proper storage and preparation of food.

Determines time sequence of cooking operations for each guest house/office to meet meal-serving hours; S/he is expected to prepare meals for all staffs both in the office and in the guesthouse including any guests

• Prepare, cook and present food in a timely manner

4: Cleaning & Customer service 15%

·         Overall management of cooking, hygiene and sanitation, seasoning, salad preparations,

·         preparing soups, fish, meats, chicken, vegetables, desserts, and any other foods as required.

·         • Supervises and participates in cooking and baking and the preparation of all food.

·         Ensure all dishes and utensils are washed and cleaned in a hygienic manner

·         Store all utensils, dishes, plates etc. in clean and secure cupboards

·         Ensure all food are stored in appropriate places: refrigerator, cupboards and are done

·         according to standard food storage guidelines

·         Ensure the kitchen and dining areas are kept in a clean and hygenic manner

·         Frequently check all areas where food is consumed, stored and utilised to ensure excellent

·         standards of cleanliness and hygiene

·

5: Team Management & Compliance 10%

• Ensure kitchen assistants/casuals (if assigned) follow hygiene SOPs, usage of PPE where required, and work under the Chef’s supervision.
• Enforce accountability and teamwork in duty allocation and shift handover processes.
• Support staff conduct and professional workplace behavior, maintaining respect and confidentiality.

Experiences and Qualifications

       Education/Training:

• Proven experience as a cook or chef in INGO, or commercial catering settings.

·         Culinary Arts Diploma/Certificate

• Demonstrated knowledge of hygiene and food safety practices.
• Any relevant certificate or training in food handling/food safety is an advantage.

Experience:

• Minimum of 5 years of relevant experience, two of which should be with an NGO preferably with International NGO
• Experience working with inventory/stock cards and basic costing is highly desirable.

 Skills and Competencies:

• Strong knowledge of safe food preparation, storage, and sanitation.
• Ability to manage kitchen workflow and prioritize tasks for timely service.
• Ability to follow organizational SOPs and maintain accurate documentation.
• Good communication skills and professional conduct.

• Proficiency in common cooking methods: boiling, steaming, roasting, grilling, frying, braising

Skills Required

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