Cook

Role overview

The Cook position sits within the Catering department and reports directly to the Head Chef. The role is focused on preparing meals in a busy, high-capacity catering setting that may serve as many as 5,000 people. Success in this job depends on delivering meals that are safe, well-presented, consistent in quality, and completed on schedule in line with company standards and contract expectations.

Core duties

• Prepare and cook large batches of food using standard recipes and controlled portions.
• Keep flavour, presentation, and quality uniform across all bulk meal production.
• Support batch cooking and service for breakfast, lunch, dinner, and special dietary meals.
• Coordinate with the wider kitchen team to meet demanding service deadlines during busy periods.
• Use industrial kitchen equipment such as steamers, tilting pans, bulk cookers, and ovens.
• Perform effectively in large-scale feeding environments including camps, institutions, and contract catering operations.
• Serve meals with accurate portions to reduce shortages and avoid unnecessary waste.
• Follow HACCP, ISO, and internal food safety rules without exception.
• Keep personal hygiene standards high and maintain clean work surfaces, utensils, equipment, and kitchen spaces.
• Check food temperatures, storage conditions, and handling practices to ensure safety.
• Prevent cross-contamination and make sure food is correctly labelled and stored.
• Support stock control through inventory checks, FIFO rotation, and waste reduction.
• Escalate shortages, spoilage, and food quality concerns as soon as they are identified.
• Help maintain food cost targets by observing portion control.
• Ensure meals are prepared and delivered on time to match the service plan.
• Handle special diet requests professionally, including medical, cultural, and religious requirements.
• Assist with buffet preparation, replenishment, and live service when needed.
• Work closely with chefs, assistant cooks, and service staff to keep kitchen operations running smoothly.
• Follow supervisor instructions and contribute to efficient day-to-day kitchen delivery.
• Support the development of junior kitchen staff where required.
• Comply with occupational health and safety requirements at all times.
• Use equipment safely and report any hazards immediately.
• Take part in hygiene audits and inspections.

Qualifications and experience

A Certificate or Diploma in Culinary Arts, or a closely related field, is required. Applicants should have proven experience working as a cook in a large-scale catering environment such as a camp, hospital, school, or industrial kitchen.

Skills and competencies

The ideal candidate should understand bulk cooking methods, portion control, food safety, and hygiene practices. They should also be able to perform under pressure in a fast-moving, high-volume kitchen, and work well as part of a team with strong communication skills.

Additional information

This is a full-time onsite role based in Central Region, Uganda.

Department: Catering. Reporting line: Head Chef.

Number of openings was not specified.