Prepare food items by cutting, chopping, marinating, and cubing meats, vegetables, and fruits.
Make soups and stocks, according to specified recipes, making sure that the right amount of seasoning is used.
Assist the restaurant management in creating recipes.
Cook nutritious meals, according to standardized protocols, ensuring that cleanliness is priority.
Perform portioning activities on trays or platters, by following set instructions.
Ascertain that patients’ meals are delivered to them promptly so that they can take their medicines on time.
Oversee the cleanliness and sanitization of kitchen areas, such as counters, floors, and walls.
Perform predictive, preventative, and regular maintenance on kitchen appliances such as stoves, ovens, grills, fridges, and freezers.
Ascertain that food rotation activities are timely performed, so that food spoilage is kept in check.
Scheduling activities and equipment use with managers, using information on daily menus to help coordinate cooking times.
Verifying that prepared foods meets requirement for quantity and quality.

KPI’s

Professional Qualifications

Diploma/Certificate in Food Production or Food & Beverage management
KCSE-C Minus
Valid Food handlers Certificate
Minimum of 1 year relevant experience
Method of Application

Send CV to [email protected] by 2nd September 2022. Clearly indicate the job title