KeMU/KHSL /CS/2/1/2024

Duties and Responsibilities:

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting/deboning meat etc.)
• Prepare meals using various utensils/cookers
• Ensure great presentation by dressing dishes before they are served
• Serve customers
• Keep a sanitized and orderly environment in the kitchen
• Follow health and safety guidelines
• Monitor stock and place orders when there are shortages
• Ensure all food and other items are stored properly
• Participate in menu planning and development.
• Able to effectively control the Food & Beverage Cost.
• Control the Food and Beverage outlets in terms of wastage, pilferage and efficiency.
• Participate in stock taking at the Cafeteria.
• Perform any other duty assigned by the supervisor.

Qualifications and Skills:

• KCSE Certificate with a mean grade of D+.
• Qualification from a culinary school will be an advantage
• Proven experience as cook (3 years’ experience as a cook preferably in a busy star rated hotel or comparable organization)
• Valid food handlers’ certificate
• Computer literate
• Attention to detail, creativity, passion and sense of business.
• Knowledgeable of food safety regulations.
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to work in a fast-paced environment and multi task
• Ability to work in a team
• Excellent physical condition and stamina