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Main Function:
Cut, prepare and set up workstations with all needed ingredients and cooking equipment.

Duties and Responsibilities:
Set up workstations with all needed ingredients and cooking equipment
Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
Cook food in various utensils or grillers.
Ensure great presentation by dressing dishes before they are served.
Keep a sanitized and orderly environment in the kitchen.
Ensure all food and other items are stored properly.
Check quality of ingredients.
Monitor and coordinate with Butchery in-charge stock and place orders when there are shortages.
Maintain sanitation, health, and safety standards in work areas
Measure ingredients required for specific food items being prepared
Schedule activities with the Butchery in Charge and equipment use, using information about daily orders and  coordinate Cook for preparation timings
Prepares cold sandwiches.
Inform Butchery in Charge for machines break down, anticipating stock outs and assist in ordering. and when food and supplies are getting low, and order needed
Provide on job training for junior staff
Follow ‘Clean As You Go’ policy
Ensure and follow cleaning programmers and cleaning schedules
Adhere compliance with Union Coop and regulatory bodies rules and regulations