POSITIONS OVERVIEW
Position: Line Cooks
Number of Staff: 8
Responsibilities
Cooks are responsible for preparing and cooking food according to recipes and instructions, ensuring high-quality meals and adherence to established standards. This role requires culinary skills, attention to detail, and teamwork.
Responsibilities
- Prepare and cook food items in bulk according to standardized recipes and daily production plans.
- Operate large-scale equipment such as tilting pans, steam kettles, industrial ovens, cookers, and grills.
- Portion and assemble meals for hospitals, schools, corporate clients, or mass catering services.
- Ensure consistency in taste, texture, appearance, and portion size. Assist in cleaning and sanitizing kitchen equipment and utensils.
- Properly store and handle ingredients and finished dishes.
- Work collaboratively with team members to ensure smooth operations and timely meal service.
- Support colleagues in completing tasks and addressing any issues.
- Follow food safety and hygiene standards, ensuring proper handling and storage of food. add also to adherence on HACCP standards protocols
- Maintain personal hygiene and cleanliness.
- Assist in inventory management by monitoring stock levels and reporting any shortages.
Food Safety & Hygiene
- Strictly follow HACCP, ISO 22000, and RSB food safety standards.
- Maintain clean and sanitized preparation surfaces, tools, and equipment.
- Properly label, store, and handle raw and cooked foods to prevent contamination.
- Monitor cooking temperatures, cooling processes, and storage conditions.
- Safely operate industrial cooking equipment and report any malfunctions.
- Ensure all utensils and machines are cleaned and sanitized after use.
- Follow SOPs for equipment start-up, shutdown, and cleaning.
Inventory Support
- Assist in receiving, checking, and storing food supplies.
- Minimize waste by following portion control and using First-In-First-Out (FIFO).
Requirements
- Certificate in Culinary Arts, Food Production, or related field (preferred but not mandatory with experience).
- 1–3 years of experience in a high-volume kitchen, catering service, hotel, or institutional feeding facility.
- Experience with mass production equipment is an added advantage.
- Strong knowledge of basic cooking techniques and bulk cooking methods.
- Ability to follow recipes accurately and consistently.
- Good time management and ability to work in a fast-paced environment.
- Understanding of food safety and hygiene standards.
- Ability to multitask in a fast-paced production environment.
APPLICATION GUIDELINES: Interested and qualified candidates should submit a 1page Cover letter, and updated CV (maximum three pages) and names, title and contacts of three professional referees, to include the most recent or current employer/supervisor (all in/as one document) - via email only to: hr@solidafrica.org with the POSITION applied for clearly indicated in the subject line. The deadline for submission of applications is December 11th, 2025, at 16:00hrs.
Only shortlisted candidates will be contacted.
Solid’Africa is an Equal Opportunity Employer offering employment without regard to race, color, religion, gender, age, national origin, physical disability
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