As a cook in a boarding school, your primary responsibility will involve preparing wholesome, bulk meals for both students and staff, ensuring strict compliance with food safety, hygiene, and dietary standards. This position encompasses menu development, large-scale ingredient processing, inventory oversight, and the upkeep of an immaculate kitchen environment. The role may necessitate working early mornings, evenings, or weekends to fulfill operational demands.
Oversee a comprehensive range of critical responsibilities, ensuring seamless execution of key operational, strategic, and administrative functions to support organizational objectives. Develop and implement data-driven strategies to enhance efficiency, productivity, and performance across departments. Collaborate with cross-functional teams to identify opportunities for improvement, streamline processes, and drive sustainable growth. Maintain meticulous compliance with industry regulations, internal policies, and ethical standards. Foster a collaborative and high-performance culture by mentoring team members, delegating tasks effectively, and promoting accountability. Prepare and present detailed reports, analyses, and presentations to senior leadership to facilitate informed decision-making. Ensure timely and accurate completion of projects while balancing competing priorities and allocating resources efficiently. Act as a liaison between stakeholders, clients, and external partners to align interests, resolve conflicts, and deliver exceptional results. Leverage advanced analytical tools and methodologies to monitor performance metrics, assess risks, and implement corrective actions as needed.
Food Preparation responsibilities include designing and preparing nutritious, visually appealing meals in substantial quantities to accommodate both students and faculty.
You will adapt recipes and prepare alternative meal selections to accommodate students with allergies, religious dietary restrictions, or medical conditions.
Ensure full compliance with health and safety regulations by meticulously managing food storage, monitoring temperature controls, and performing thorough cleaning of the kitchen, dining hall, and all equipment.
Inventory & Stock Management: Support the intake of food deliveries, track inventory levels to ensure optimal stock, and implement strategies to minimize food waste.
Collaborate closely with the Head Chef or Kitchen Manager to synchronize meal preparation schedules with the school’s daily bell schedule.
Prospective applicants meeting the necessary qualifications are requested to submit their CVs via email to hr@smsabuja.sch.ng or jobs@smsabuja.sch.ng, with the position title clearly indicated in the subject line.
Qualifications
BA/BSc/HND
Experience Required
5 - 10 years
