Station Cook / Chef

Duty Station: Nations Prayer Mountain, Seguku

• Kampala, Uganda Reports to : Head Chef / Head of Operations Job Purpose: The Station Cook/Chef will be responsible for planning, preparing, and delivering high-quality meals in accordance with organizational standards, nutrition guidelines, and food safety regulations. The role ensures timely food service, proper kitchen management, and adherence to hygiene and sanitation standards. Key Responsibilities Food Planning & Preparation Plan and prepare meals for staff, guests, and visitors in line with approved menus. Ensure meals are nutritious, well-presented, and served on time. Support menu planning and recommend improvements based on dietary needs and feedback. Kitchen Operations Manage assigned cooking station efficiently and maintain high standards of food quality. Work closely with the Head Chef to determine appropriate food preparation methods. Ensure proper portion control and minimize food wastage. Hygiene, Safety & Sanitation Maintain high standards of cleanliness and hygiene in the kitchen at all times. Ensure all equipment is properly cleaned, handled, and safely switched off after use. Adhere to food safety standards and understand potential health hazards in food service. Food Storage & Inventory Management Properly store unused food items to prevent spoilage and waste. Monitor food supplies and support procurement planning. Ensure timely receipt and proper handling of food deliveries. Teamwork & Training Work collaboratively with other kitchen staff to ensure smooth operations. Support training of cooks and stewards on kitchen hygiene and equipment usage. Promote teamwork, discipline, and efficiency in the kitchen. Time Management & Service Delivery Ensure all meals are prepared and served at the right time. Manage multiple tasks effectively in a fast-paced environment. Additional Duties Perform any other duties assigned by the supervisor. Follow both oral and written instructions accurately. Key Performance Indicators (KPIs) Timeliness and quality of meals prepared Compliance with hygiene and food safety standards Reduction in food wastage Cleanliness and organization of the kitchen Team collaboration and efficiency Person Specification Qualifications Certificate or Diploma in Catering, Hotel Management, or Food Production Additional training in food safety and hygiene is an added advantage Experience At least 2–4 years’ experience as a cook/chef in a busy kitchen environment (institutional or hospitality setting preferred) Core Competencies Strong cooking and food preparation skills Knowledge of nutrition and menu planningGood communication and interpersonal skills Ability to multitask XXXX XXXX under pressure Strong organizational and time management skills Technical Skills Knowledge of food safety standards and sanitation practices Ability to operate kitchen equipment safely Inventory and stock management skills Personal Attributes Creative and detail-oriented Disciplined and reliable