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
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: 26/12/2022
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