Cook I

Key Responsibilities

Cook I services include, but are not limited to, the following:
•Prepare, cook, and serve meals for Navy personnel based on pre-established menus, dietary requirements, and portion control guidelines. This includes entrees, side dishes, salads, desserts, and beverages.
•Follow standard recipes and portion sizes to ensure consistency in taste, appearance, and quality.
•Ensure compliance with Navy and food safety regulations, including proper handling, storage, and preparation of food items. Maintain high standards of hygiene and cleanliness at all times.
•Safely operate kitchen equipment such as ovens, grills, fryers, and slicers, adhering to safety protocols and kitchen procedures.
•Operate the scullery machines (dishwashers) as needed, ensuring that all kitchenware, utensils, and trays are properly cleaned and sanitized.
•Maintain cleanliness and organization in the kitchen and dining facilities. Follow all sanitation guidelines, ensuring that workstations and food preparation areas are cleaned regularly and meet required standards.
•Work closely with other kitchen staff to ensure efficient daily operations, following instructions from the Galley Manager or supervisors to meet meal service deadlines and ensure smooth workflows.

Requirements:
Candidates must provide the following:

• A valid passport
• A valid driving license
• A high school diploma or equivalent
• A reference/recommendation letter with an official company letterhead
• A valid certificate of good conduct
• Two passport-size photos
• Copies of relevant certificates

Qualified and interested applicants who meet the specifications are requested to apply through the link amsoljobs.africa by 28th February 2025. Applications will be reviewed on a rolling basis and only shortlisted candidates will be contacted

Gross Pay rate per hour $7.63