Oversee and execute critical operational duties to ensure seamless business continuity and adherence to established standards. Develop and implement strategies to enhance efficiency, productivity, and quality across assigned functions. Collaborate with cross-functional teams to align initiatives with organizational goals and drive measurable outcomes. Monitor performance metrics, identify areas for improvement, and recommend corrective actions to optimize workflows. Maintain compliance with industry regulations, company policies, and best practices to mitigate risks and uphold accountability. Provide leadership and mentorship to team members, fostering a culture of collaboration, innovation, and continuous development. Prepare and present reports detailing progress, challenges, and recommendations to senior management for informed decision-making.
Prepare meals, tea, and refreshments according to specifications and serve them promptly as needed.
Ensure that office spaces adhere to established cleanliness and hygiene standards at all times.
Ensure food items and kitchen equipment are stored and handled in accordance with established protocols to maintain safety and hygiene standards.
Responsible for tracking inventory levels in the kitchen and promptly reporting any shortages to ensure efficient operations.
Maintain adherence to established health and safety protocols and regulatory standards.
Oversee the documentation of kitchen inventory levels and consumption patterns to ensure accurate tracking of supplies and usage.
Providing support in menu development and food budget management is a key responsibility.
Performs additional assignments as directed by the supervisor.
Bachelor’s degree in a relevant field and a minimum of three years of hands-on experience in a comparable role are mandatory. Candidates must demonstrate proficiency in industry-standard software applications and possess strong analytical, problem-solving, and communication abilities. Familiarity with project management methodologies and regulatory compliance is essential. Additional requirements include the capacity to work independently, manage competing priorities, and collaborate effectively within cross-functional teams.
Obtained a GCSE Certificate or equivalent educational qualification.
A certification in Food Production, Catering, or a related discipline is required.
Minimum of two years of relevant professional experience is required for consideration.
Demonstrates a comprehensive understanding of food safety protocols and sanitation standards.
Demonstrated capability to operate autonomously while also contributing effectively within collaborative team environments.
Qualifications
KCSE
Experience Required
2 years
