Chef

The Chef is responsible for day-to-day cooking service, ensuring consistent high-quality meal preparation for the CARE office and Guest House (GH). Key responsibilities include planning and organizing quality meals (40% of time), preparation and serving meals (30%), cleaning and customer service (15%), and team management and compliance (10%). The role involves maintaining strict hygiene and food safety standards, efficient kitchen operations, accurate stock management, and timely service to staff and guests. The Chef must prepare meals for all staff in the office and guesthouse, including any guests, and ensure all kitchen and dining areas meet high cleanliness standards. The position also involves supervising kitchen assistants/casuals, enforcing hygiene SOPs, and supporting staff conduct and professional workplace behavior.

Proven experience as a cook or chef in INGO or commercial catering settings; Culinary Arts Diploma/Certificate; Demonstrated knowledge of hygiene and food safety practices; Minimum of 5 years of relevant experience, with at least 2 years in an NGO (preferably international); Experience working with inventory/stock cards and basic costing is highly desirable; Strong knowledge of safe food preparation, storage, and sanitation; Ability to manage kitchen workflow and prioritize tasks for timely service; Ability to follow organizational SOPs and maintain accurate documentation; Good communication skills and professional conduct; Proficiency in common cooking methods: boiling, steaming, roasting, grilling, frying, braising.