Cook (African Cuisine)

To organize all the resources within the Kitchen and other areas under his responsibility. To ensure timely preparation of food as per set menu and within the set cost. To ensure quality, quantity and hygienic food is served with particular emphasis on presentation. To try and ensure minimum / no wastage. To plan and cost menus in coordination with the Camp Boss. To assist camp boss in indenting for provisions. To be responsible for allocation of work to other kitchen staff.