Basic job summary:

• To be responsible for ensuring the Catering department provides healthy and quality food to all its customers

Duties & Responsibilities:

• Menu Management: Create menus for special events as well daily food supply in the cafeteria;
• Record Keeping: Maintain updated and accurate costing record of all dishes prepared and sold within the university;
• Resource Management: Oversee the proper maintenance of equipment and ensuring that they are in working order at all times;
• Procurement: Head the purchase and storage of food in the kitchen so that there is timely supply of healthy and quality food by the catering department;
• Staff Management: Identify the developmental needs of kitchen staff; coaching, mentoring, performance management and helping staff to improve their knowledge and skills and ensuring disciplinary procedures and documentation are completed according to institutional, operational standards, and management policy;
• Hygiene: Promote the maintenance of general hygiene standards in the kitchen;
• Staff Recruitment: Support in recruitment of new employees and interns and ensure their on boarding is conducted as per University standards;
• Professionalism: Maintain a positive and professional approach with co-workers and guests.

Minimum Academic Qualifications:

• Bachelor’s degree in food production or any other related field from a recognized institution
• Food Safety and Sanitation Certification

Experience:

• At least five years’ experience with at least 2 yrs in a supervisory role
• Working knowledge of French in order to be able to interpret menus

Competencies and Attributes

• Basic Computational Skills
• Organizational Skills
• Verbal Communication Skills
• Kitchen Equipment Knowledge
• Knowledge of International Cuisines
• Good Interpersonal Skills
• Culinary Arts Training