Job Purpose

To produce high-quality meals to patients and staff in a timely manner in line with the laid down recipes for consistency and be accountable for the use and storage of supplies used in the kitchen.

Responsibilities

• Preparing and cooking food in the particular section for effective provision of catering services.
• Ensuring that food is cooked as per the recipes for consistency in order to uphold the quality standards of the departments
• Serving food on time to meet the quality objective of the department
• Clearing all leftovers after services
• Ensuring that the working area is constantly cleaned by applying the “clean-as-you-go” principle
• Properly handle equipment in the kitchen and promptly report any faults to the Head Chef or Supervisor on duty
• Any other duty as may be requested by the Supervisor

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Qualifications and skills required

• Minimum of a Certificate in Food production from a reputable institution or equivalent
• K.C.S.E mean grade of C-
• Minimum 6 months of work experience in a busy catering establishment
• Training in the Management of food safety based on Hazard Analysis and Critical Control Points (HACCP) management system is an added advantage
• Knowledge of receipts in food production
• Be a self-starter
• A team player with high levels of motivation and flexibility
• A passion for food and a commitment to upholding the highest standards
• Ambition to grow further in the career
• Have a good command of English language (especially spoken English)

Closing Date: 22/01/2023