Responsibilities

• Direct all kitchen operations, including food preparation, cooking, and cleanup
• Maintain kitchen equipment as needed
• Supervise chefs and cooks
• Resolve issues as they arise to ensure the continuation of foodservice
• Maintain control of the kitchen to ensure efficiency
• Plan menus and ensure well balanced diet is prepared
• Make sure that all staff in the kitchen adhere to food safety and hygiene
• regulations to ensure a clean and sanitary kitchen
• Inspect raw and cooked food to guarantee quality
• Ensure effective management of resources and minimize any potential wastage
• Maintain vendor relationships
• Train chefs and kitchen staff

Qualifications

• At least a Diploma in Culinary arts
• Min 5 years’ experience
• Ability to remain productive in a high-pressure environment
• Must possess strong leadership skills and should act as a role model to his/her team.
• Strong attention to detail
• Creativity
• Good organizational skills
• Ability to do weekly and monthly reports
• Ability to oversee and manage kitchen operations
• Experience working with an institution will be an added advantage

  Method of Application

  Qualified candidates should send their CV and application letter with the subject to [email protected] by 8th July 2022. Only qualified candidates should apply. Shortlisted candidates will be contacted.