Responsibilities
Prepare daily meals in line with approved menu plans.
Maintain high standards of hygiene and food safety.
Ensure proper storage and inventory of food items.
Maintain cleanliness of the kitchen and cooking equipment.
Support meal planning for students and staff when required.
Required Qualifications & Experience
Minimum of SSCE with professional culinary training or certification.
2 - 3 years' experience in institutional or commercial catering.
Knowledge of nutrition and balanced meal preparation.
Good hygiene practices and attention to detail.
Ability to work in a structured academic environment.