PRESCHOOL COOK R7000–R9000 contingent Experience/Qualificatiions - Dibber SA Investments Ltd - South Africa

Dibber South Africa is an International Preschool with over 600 preschools worldwide. We believe in building a strong foundation for children through personalized attention and a safe space for exploration and learning. Our holistic approach focuses on emotional, social, physical, and cognitive growth and development, collaborating with families to enhance children's sense of self-worth Formal responsibilities: Professional responsibilities The cook is responsible for preparing and cooking a variety of nutritious meals for the children, staff and parents (when required). The cook should follow recipes, adhere to food safety standards and ensure the quality and presentation of the food meets Dibber standards. The cook is a clear representative for Dibber and show loyalty to Dibbers goals, strategy, and action plans. The cook keeps the manager oriented about important matters in their own area of responsibility. The cook operates in accordance with laws, regulations, the Dibber Way, as well as internal guidelines, and code of conduct. Personal responsibilities: Ensure high competence and motivation The cook is motivated to actively increase her competence to perform day-to-day tasks. The cook participates in regular and systematic development and performance conversations with the manager. The cook follows up on agreements, goals, and objectives set together with the manager. Organizational responsibilities: Efficient organization with a good working environment Dibber's quality standard “Safety – warm people – Professional best” is used actively throughout daily work. The cook must ensure to report to the Manager any issues of concern regarding stock control and hygiene or safety issues within the kitchen The Cook is also responsible for: Implementation of tasks the preschool has with respect to Dibbers organizational document A service-oriented understanding of preschool services (Service responsibility) KEY PERFORMANCE AREAS AND RESPONSIBILITIES: Refer to performance review document RESPONSIBILITIES AND TASKS: MEAL PLANNING: Plan meals in line with the nutritional menu that meet the requirement of the age groups and include any special dietary requirements – For example Vegeterian and Halaal. Cook only for the number of children present daily and ensure food allergens are noted . Teachers and principal must assist by providing daily numbers Ensure frozen items are taken out and defrosted according to the menu. FOOD PREPERATION: Prepare snacks and meals by following recipes and cooking techniques to produce consistent and high-quality dishes as per the menu and recipes provided Adjust cooking techniques as necessary to meet specific dietary requirements Use fresh and wholsesome ingredients Follow portion control to ensure children get the right amounts of food Prepare food in advance to assist with the next day's cooking HYGIENE & SAFETY Adhere to kitchen hygiene standards, including handwashing and temperature control Adhere to food safety principles as per the Training Manual provided Ensure correct food handling and procedures Maintain a clean and organized work area, including equipment and utensils Dispose of food waste and kitchen trash properly Ensure the correct PPE is worn Operate kitchen equipment safely and report any faulty or broken equipment/appliances to Principal Follow all safety protocols and guidelines in the kitchen STOCK CONTROL Monitor and report inventory levels of ingredients and supplies Order as per the menu and receive food and kitchen supplies needed Ensure the budget is adhered to and changes made only as required RECORD KEEPING Keep a record of all requirements for the safe handling of food stuff both before, during and after the preperation and serving of meals CLEANING Ensure the kitchen floor, walls and surfaces are cleaned and disinfected where possible Clean all equipment both large and small and any appliances Keep work surfaces neat and tidy OVERALL SCHOOL HYGIENE Wash and disinfect all allocated areas, according to Dibber procedures in the afternoons QUALITY BARRELL – MEASUREMENT PARAMETERS We live our Health and Hygiene standards and ensure a high-quality Learning Environment The cook should follow Dibber's quality standards in the preschool according to the requirements and expectations set by Dibber The cook lives Dibber Meals as defined in the Dibber Way The health and hygiene policies and procedures of the company Continuous training in the cooking procedures of Dibber The cook must ensure that the kitchen is safe, tidy, and clean, and responds in time in case of deviations We take care of the children, parents, and our people The cook is service-minded and seeks to actively provide healthy and nutritious meals The cook actively contributes to improve the physical work environment in the school The cook follows up on action plans to improve, based on feedback in parent surveys We are compliant with government legislation and expectations The cook must follow up and do quality control around the kitchens internal control system in accordance with laws and regulations The cook must ensure that the Environment, Health and Safety (EHS) system in the preschool works in practice and is followed KEY PERFORMANCE INDICATORS: Refer to performance review document professional EDUCATION/ PROFESSIONAL EXPERIENCE Culinary school or certification is preferred Knowledge of cooking techniques, kitchen equipment, and food safety regulations Ability to follow recipes and prepare dishes consistently Strong attention to detail and a passion for food quality Experience from working in preschool is an advantage Provide a police clearance certificate in compliance with Regulation 44 of Section 126 of Children's Act 38 of 2005 Effective verbal and written communication skills in English PERSONAL ATTRIBUTES The Dibber Way forms the basis for the values of the cook The cook Assistant must be a formidable team player builder with the ability to work both individually and in groups. The cook must be result-oriented, have a positive attitude, and should like new challenges and working under pressures The cook must take initiative and be positive to changes in the Dibber Organization The cook must have good health and mobility The cook must possess cultural awareness and sensitivity The cook must be flexible and adaptable in the work environment ABOUT THE DIBBER WAY: The Dibber Way is continuously evolved and improved to develop Dibber. Currently this includes Dibber vision, purpose, ambition, and values. Dibber Childhood concept, including the Heart Culture concept and Dibber health and safety concepts. Dibber Golden Moments for children, parents and employees experience. Dibber Collaboration Teams for key areas where Dibber has decided to work in a multiple leadership organization, e.g., growth, finance, food, IT, procurement, HR, customer and facilities. Dibber Tools, including Dibber Academy, Dibber Resource Bank, Dibber Policies and Dibber Digital Solutions. Dibber Continuous Improvement concepts for Research & Development, Leadership Development, Employee Development, and the Quality concept. Basic Salary: R7000 – R9000 depending on qualifications and experience. Apply Now

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PRESCHOOL COOK R7000–R9000 contingent Experience/Qualificatiions - South Africa

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