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Food Science Jobs in Kenya (Page 18)

      • Chef De Partie at Kenyatta University

      • Duties and Responsibilities Prepare and cook dishes within your designated section. Ensure all dishes are prepared to the highest standards of quality and presentation. Assist in creating and
      • Pastry Chef at Emerge Egress Consulting

      • Role Objective Our client is seeking a Pastry Chef who will be responsible for the creation, decoration, and presentation of all desserts, breads, and pastries. You will lead the pastry team, manag
      • Cook at Glovinos Grill & Chill

      • Assist in preparation and cooking of menu items Maintain cleanliness and organization Work well in a fast-paced kitchen Positive attitude and strong work ethic
      • Pan Asian Chef at Sarova Hotels

      • What Awaits You Lead Culinary Innovation: Curate and craft exquisite Pan Asian menus that surprise and delight our guests every day. Showcase Your Artistry: Prepare and present high-quality, v
      • Banquets Sous Chef at Accor

      • Job Summary: Assist in managing and executing all banquet and event culinary operations, ensuring high-quality food production, consistency, and presentation for events of all sizes. Key Re
      • Demi Chef de Partie-Ala Carte at Accor

      • To assist the Chef de Partie in managing a designated kitchen section, ensuring high standards of food preparation, quality, hygiene, and timely service, while developing technical and leadership skil
      • Pastry Cook at 67 Airport Hotel

      • Key Responsibilities Prepare and bake a variety of pastries, cakes, breads, desserts, and speciality items. Assist in the hot kitchen when required (sauces, breakfast items, light meals, plati
      • Baker at Amentum

      • The Baker prepares bakery menu items according to recipes on a regular and consistent manner so that food quality standards are met. Principal Accountabilities (Typical duties include
      • Chef de Partie at Accor

      • Job Description Supervising, coordinating and participating in the preparation of mise en place cooking for F&B outlets. Controls freshness, preparation techniques and storage of goods use
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