Cook

·         Internal: District Manager, Restaurant Manager, Store Manager, Supervisors; Logistics Teams

·         External: Customers, Regulatory Authorities, Contractors, Suppliers;

1. Health, Safety, Security & Environment (HSSE)

1. • Ensures the kitchen is compliant to all applicable policies and food handling and safety standards.
   • Cook ensures that there is strict adherence to hygiene protocols.

1. Operational and Service Standards:

1. • Ensures that diners and customers who order have a positive experience with the food.
   • Work closely with upper management to implement great customer experience policies relating to food and hire employees who reflect Wazobia values.
   • Oversee smooth operations during service by assigning staff in the kitchen especially for special events under the leadership of the Restaurant Manager.
   • Responsible for adhering to budgets, placing orders for products and supplies and helping other kitchen staff complete their job duties during understaffed shifts.

1. Performance

1. • Responsible for ensuring the performance of the kitchen against all associated KPI’s.

• Planning food menus and ensuring that the menu is fresh and well presented.
• Developing recipes and determining how best to present dishes.

• Planning and supervising tasks carried out by the food preparation staff.
• Taking responsibility for the health and safety of the food team.
• Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.
• Checking regularly that the equipment and work areas are kept spotless.
• Keeping abreast of culinary trends and incorporating these into the menu.
• Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.
• Keeping abreast of and complying with the latest health and safety laws and regulations.

Effective and Motivated Teams

• Interviewing, hiring, and training cooks and other kitchen staff.
• Dedicating time for coaching and training of the kitchen staff.
• Ensure kitchen staff are fully engaged on store targets and provide feedback to them in a structured and professional way about their performance.
• Manage shifts and ensure staff perform at the required level and are recognized and rewarded as per agreed programs

Experience:

• A high school diploma or equivalent.
• Applicable culinary training (informal or formal)
• Knowledge of (African) culinary trends
• At least 2 years’ experience working as a head cook.
• A proven ability to create unique and delicious dishes.

Skills and competencies: