Minimum of SSCE. But additional qualification will be an added advantage.
Must have basic knowledge of cooking such as washing and cleaning of meat, fish, chicken, turkey, and other basic kitchen needs.
Ability to read and write, and take proper record of stock.
MAJOR RESPONSIBILITIES
Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.
Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.
Assisting the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.
Sweeping and mopping the kitchen floors as well as wiping down kitchen walls.
Assisting with the unloading of delivered food supplies.