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 understanding of food hygiene and safety protocols.
• Ability to work efficiently under pressure to meet strict meal deadlines.
• Strong communication skills to coordinate with nursing and administrative staff.
• Professionalism, honesty, and a strong work ethic.

What We Offer:

• Competitive salary and timely payments.
• A structured and professional working environment.

• The opportunity to be part of a life-saving medical team