Cook/Chef

Job Description Full-Time Cook/Chef – to be based in Harare. Position Type: Full-Time, Stay-Out. Duties and Responsibilities 1. Large-Scale Cooking: Prepare and cook high-quality, nutritious meals ranging from 200 to 1,200 portions, 4 to 5 times a week. 2. Kitchen Operations & HACCP Management: Oversee daily kitchen workflows. Implement and maintain rigorous Food Safety Management Systems (FSMS), including Hazard Analysis Critical Control Point (HACCP) principles, safe food storage practices (FIFO/LIFO), temperature monitoring, and sanitization protocols. 3. Collaboration & Leadership: Work closely and harmoniously with a diverse team of staff and community volunteers. 4. All-Round Kitchen Support: Actively participate in all phases of production, including raw ingredient prep, cooking, portioning, and comprehensive sanitation of the station and equipment post-service. 5. Physical Demands: Comfortably handle the physical requirements of a high-volume kitchen, including heavy lifting (e.g., large pots and bulk ingredients). Qualifications and Experience 1. Experience: Proven experience cooking in high-volume, large-scale catering environments (experience with hundreds of portions is essential). 2. Certifications: Must possess a valid Medical Certificate. 3. A minimum of two verifiable, traceable professional references. How to Apply How to Apply Send applications clearly marked position together with scanned copies of relevant certification not later than 21 July 2026 to email: tsitsi.nhataniso@greenfuel.co.zw Duties and Responsibilities 1. Large-Scale Cooking: Prepare and cook high-quality, nutritious meals ranging from 200 to 1,200 portions, 4 to 5 times a week. 2. Kitchen Operations & HACCP Management: Oversee daily kitchen workflows. Implement and maintain rigorous Food Safety Management Systems (FSMS), including Hazard Analysis Critical Control Point (HACCP) principles, safe food storage practices (FIFO/LIFO), temperature monitoring, and sanitization protocols. 3. Collaboration & Leadership: Work closely and harmoniously with a diverse team of staff and community volunteers. 4. All-Round Kitchen Support: Actively participate in all phases of production, including raw ingredient prep, cooking, portioning, and comprehensive sanitation of the station and equipment post-service. 5. Physical Demands: Comfortably handle the physical requirements of a high-volume kitchen, including heavy lifting (e.g., large pots and bulk ingredients). Qualifications and Experience 1. Experience: Proven experience cooking in high-volume, large-scale catering environments (experience with hundreds of portions is essential). 2. Certifications: Must possess a valid Medical Certificate. 3. A minimum of two verifiable, traceable professional references.

Duties and Responsibilities 1. Large-Scale Cooking: Prepare and cook high-quality, nutritious meals ranging from 200 to 1,200 portions, 4 to 5 times a week. 2. Kitchen Operations & HACCP Management: Oversee daily kitchen workflows. Implement and maintain rigorous Food Safety Management Systems (FSMS), including Hazard Analysis Critical Control Point (HACCP) principles, safe food storage practices (FIFO/LIFO), temperature monitoring, and sanitization protocols. 3. Collaboration & Leadership: Work closely and harmoniously with a diverse team of staff and community volunteers. 4. All-Round Kitchen Support: Actively participate in all phases of production, including raw ingredient prep, cooking, portioning, and comprehensive sanitation of the station and equipment post-service. 5. Physical Demands: Comfortably handle the physical requirements of a high-volume kitchen, including heavy lifting (e.g., large pots and bulk ingredients). Qualifications and Experience 1. Experience: Proven experience cooking in high-volume, large-scale catering environments (experience with hundreds of portions is essential). 2. Certifications: Must possess a valid Medical Certificate. 3. A minimum of two verifiable, traceable professional references.