Chef Cook – Garowe

CARE INTERNATIONAL – TERMS OF REFERENCE Chef COOK – GAROWE-SOMALIA

General Objective

The Chef is responsible for Garowe guest house and office food preparations He/she is expected to ensure the preparation of high-quality food, a high degree of hygiene/ sanitation, and provide standardized services.

Specific Roles and Responsibilities

• The cook prepares and serves meals; determines timing and sequence of operations required to meet serving times; inspects the kitchen and the equipment(cutleries) for cleanliness and proper storage and preparation of food.
• 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.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quantity and quality of received products from our vendors.
• With the support of the Admin Assistant take the lead by requesting food and other supplies needed to ensure efficient operations is achieved in the kitchen and also the dining area.
• Demonstrate new cooking techniques and equipment to staff.
• Meet with your team and also staff to discuss menus for special occasions such as staff farewell parties and other staff occasions.
• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind the availability of seasonal ingredients.
• Overseeing all kitchen operations on a daily basis.
• Coordinating kitchen staff and assisting them as required.
• Training staff to prepare and cook all the menu items and making sure to create new recipe to keep the menu fresh.
• Capable of preparing meals for Somali and foreign nationals
• Leads and collaborates with other support staff such as cleaners
• Order or request for food or other supplies such gas cylinders, equipment etc., needed to ensure efficient operation.
• Inspect supplies, equipment, or work areas to ensure smooth operations.
• Determine how food should be presented and create decorative food displays.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Advise any necessary equipment to be purchased or repaired.
• Preparation of standard weekly menu for Garowe office/guest house with the support of Admin Assistant/GH users.
• Ensure that staff comply with all CARE polices including working hours and ethics.
• Any other task assigned by the supervisor.