About the role

To prepare and serve safe, nutritious and timely meals for learners and staff, supporting healthy growth, concentration and learning.

Reports to: Administrative Officer

Overall accountability: The Cook is accountable for the quality, hygiene, timeliness and cost-effectiveness of all meals prepared in the school kitchen.

Accountability question: Are UBORA learners and staff receiving safe, nutritious and well-prepared meals, on time, every day?

Key responsibilities

Meal Preparation & Service

• Prepare daily meals following the approved weekly menu and portion guidelines.
• Serve every meal on time according to the school timetable.
• Treat learners with kindness and patience at every meal time.

Food Safety & Hygiene

• Follow food-safety and hygiene standards at every stage, from receiving to storage, cooking and serving.
• Clean the kitchen, utensils and equipment after every meal, and deep-clean the kitchen every week.
• Maintain high personal hygiene, and keep the food-handler’s medical certificate valid at all times.

Stores & Stock Management

• Receive and check food supplies against delivery notes, and record all stock received and used each day.
• Store food correctly to prevent spoilage and pests, and use older stock first.
• Report low stock at least 3 days before it runs out.

Waste & Cost Control

• Keep food waste to a minimum through accurate portioning and planning.
• Report weekly on food usage and waste to the Administrative Officer.

Kitchen Safety

• Use gas, firewood or electric equipment safely, and report faults immediately.
• Keep the kitchen free of hazards, and keep children out of cooking areas.

Minimum qualifications

• Education: Certificate in Food Production or Catering
• Experience: 3+ years
• Languages: English, Kiswahili
• A valid food-handler’s medical certificate
• At least 3 years’ experience working as a cook
• Basic literacy and numeracy for stock records
• Added advantage: Experience in a school or institutional kitchen

Core competencies & skills

• Food Preparation & Cooking Skills
• Food Safety & Hygiene
• Stock Management & Record-Keeping
• Time Management & Reliability
• Teamwork, Honesty & Care for Children

What we offer

• 2-year fixed-term contract, including a 3–6 month probation period
• Start date: January 2027
• Competitive remuneration set by UBORA’s Board-approved Compensation Schedule
• A clear career pathway with defined grades, Continuous Professional Development (CPD) and promotion based on merit
• Starting grade depends on verified qualifications and experience, in line with UBORA’s Scheme of Service

• Prepare daily meals following the approved weekly menu and portion guidelines.
• Serve every meal on time according to the school timetable.
• Treat learners with kindness and patience at every meal time.
• Follow food-safety and hygiene standards at every stage, from receiving to storage, cooking and serving.
• Clean the kitchen, utensils and equipment after every meal, and deep-clean the kitchen every week.
• Maintain high personal hygiene, and keep the food-handler’s medical certificate valid at all times.
• Receive and check food supplies against delivery notes, and record all stock received and used each day.
• Store food correctly to prevent spoilage and pests, and use older stock first.
• Report low stock at least 3 days before it runs out.
• Keep food waste to a minimum through accurate portioning and planning.
• Report weekly on food usage and waste to the Administrative Officer.
• Use gas, firewood or electric equipment safely, and report faults immediately.
• Keep the kitchen free of hazards, and keep children out of cooking areas.

• Food Preparation & Cooking Skills
• Food Safety & Hygiene
• Stock Management & Record-Keeping
• Time Management & Reliability
• Teamwork, Honesty & Care for Children
• Basic literacy and numeracy for stock records

• Certificate in Food Production or Catering
• A valid food-handler’s medical certificate
• At least 3 years’ experience working as a cook
• Experience in a school or institutional kitchen