Responsibilities or duties

Menu Planning and Food Preparation

• Develop function-specific menus in collaboration with the Executive Chef and catering team.
• Prepare and cook food items for special events, ensuring taste, presentation, and timing align with event schedules.
• Modify recipes or menus to accommodate dietary restrictions or customer preferences.

Supervision of Catering Kitchen Operations

• Coordinate food production activities for catered events, including staff task allocation and timelines.
• Monitor kitchen staff to ensure consistency, quality control, and adherence to recipes and standards.
• Ensure timely preparation and dispatch of meals for service at events.

Inventory and Cost Control

• Maintain high standards of cleanliness and sanitation in food preparation and storage areas.
• Ensure compliance with food safety regulations, kitchen hygiene practices, and occupational safety protocols.
• Monitor use of PPE and safe handling of kitchen equipment by staff.

Health and Safety Compliance

• Ensure food handling, cleaning, and waste disposal practices comply with safety regulations.
• Monitor staff hygiene practices and correct any deviations.
• Support cleaning of the cafeteria before, during, and after service.

Event Logistics and Setup Support

• Oversee the transport and arrangement of food and kitchen equipment for off-site or large events within campus.
• Collaborate with service teams to ensure proper food layout, portioning, and replenishment during service.

Qualifications or requirements (e.g., education, skills)

Minimum Academic Qualifications:

• Diploma or Certificate in Culinary Arts, Food Production, or a related field from a recognized institution.

Experience needed

Experience:

• At least 2 years of experience in a similar role

Any other provided details (e.g., benefits, work environment, team info, or additional notes)

• Stress management resources
• Business attire clothing
• Online skill development courses
• Check how your CV aligns with this job

• Develop function-specific menus in collaboration with the Executive Chef and catering team.
• Prepare and cook food items for special events, ensuring taste, presentation, and timing align with event schedules.
• Modify recipes or menus to accommodate dietary restrictions or customer preferences.
• Coordinate food production activities for catered events, including staff task allocation and timelines.
• Monitor kitchen staff to ensure consistency, quality control, and adherence to recipes and standards.
• Ensure timely preparation and dispatch of meals for service at events.
• Maintain high standards of cleanliness and sanitation in food preparation and storage areas.
• Ensure compliance with food safety regulations, kitchen hygiene practices, and occupational safety protocols.
• Monitor use of PPE and safe handling of kitchen equipment by staff.
• Ensure food handling, cleaning, and waste disposal practices comply with safety regulations.
• Monitor staff hygiene practices and correct any deviations.
• Support cleaning of the cafeteria before, during, and after service.
• Oversee the transport and arrangement of food and kitchen equipment for off-site or large events within campus.
• Collaborate with service teams to ensure proper food layout, portioning, and replenishment during service.

• Menu Planning
• Food Preparation
• Culinary Arts
• Food Safety Standards
• Kitchen Staff Supervision
• Inventory Management
• Cost Control
• Health and Safety Compliance
• Event Logistics
• Food Presentation

• Diploma or Certificate in Culinary Arts, Food Production, or a related field from a recognized institution.
• At least 2 years of experience in a similar role.