POSITIONS OVERVIEW

Solid’Africa is seeking experienced candidates for the positions listed below, to be based at Remera Rukoma location

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).
• 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.

• 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.
• 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.
• Assist in receiving, checking, and storing food supplies.
• Minimize waste by following portion control and using First-In-First-Out (FIFO).

• Culinary skills
• Attention to detail
• Teamwork
• Ability to follow recipes accurately and consistently
• Good time management
• Ability to work in a fast-paced environment
• Understanding of food safety and hygiene standards
• Ability to multitask in a fast-paced production environment

• 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.