Key Responsibilities
Knowledge in food control
Follow recipes, including measuring, weighing and mixing ingredients
Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
Present, garnish and arrange final dishes
Occasionally serve food
Maintain a clean and safe work area, including handling utensils, equipment and dishes
Handle and store ingredients and food
Maintain food safety and sanitation standards
Clean and sanitize work areas, equipment and utensils
Execute opening and closing procedures
Set up workstations with required ingredients and equipment
Check the quality and freshness of ingredients
Monitor station inventory levels
Accommodate guests’ special requests
Operate kitchen equipment such as broilers, ovens, grills and fryers
Qualifications and skills
Certificate holder in Food production from Kenya Utalii College or its equivalent
Knowledge in food control
Must hold a valid food handlers certificate
Experience in institutions of higher learning is and added advantage
At least 2 year experience in a 4 star hotel kitchen in a similar position.
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