Cook

Responsibilities: Meal Preparation: Prepare a variety of local and simple dishes for patients according to the approved hospital menu. Dietary Compliance: Accurately follow specific dietary instructions for patients (e.g., low-sodium, diabetic, or liquid diets) as directed by the clinical team. Hygiene & Safety: Maintain a spotless kitchen environment. Ensure all surfaces, utensils, and equipment are sanitized in accordance with health regulations. Stock Management: Assist in monitoring food inventory and reporting replenishment needs to the Head of Operations to prevent service gaps. Quality Control: Ensure food is cooked to the correct temperature and presented professionally. Requirements: SSCE/WAEC required; a Diploma or Certificate in Catering/Hotel Management is a significant advantage. Minimum of 2–3 years of experience as a cook, preferably in a hospital, hotel, or corporate canteen setting. Must be willing to undergo regular medical screenings (Food Handler’s Test). Deep...