Head of Cafeteria at Covenant Executives

Job Description

• Responsibility for leading and managing the team in terms of planning, monitoring, supervising and providing assistance in the
• provisioning, operation and functions of the cafeteria for serving meals and snacks in accordance in a set timetable and menu.
• Catering for special events, meetings, parties, etc.
• Leadership skills and strong knowledge of preparation, cooking and serving of food in large quantities with focus on sustainable ecological and regional products.
• Creation of awareness for healthy food and involving the students in producing bio- friendly products from the school garden and students’ start-up and self-produced projects.
• Responsibility for implementing plans which involve students in transferring theoretical knowledge into practical experience.
• The role also includes educating the students to avoid food wastage and creating awareness of resources.
• Responsibility for regular training of staff, creating new menu and set up monthly objectives of all kitchen staff and review performance.
• Logistic responsibility for product ordering, delivery and storage. Revision of storage facilities and provision of plans for upgrading kitchen equipment and storage facilities.
• Responsible for suitable concept menus/recipes, training manuals/budget cost of sales.
• The Head of Cafeteria will work closely with the Head of Administration to ensure that the staff have the information and training to
• manage a high level of hygiene and safety and allergens and food related medical conditions are appropriately controlled.
• Implementation of and adherence to monthly cleaning and hygiene audits.

Qualifications for the Head of Cafeteria Job

• Diploma/Degree in Catering preferably from Utalii.
• Accountable, responsible and trustworthy.
• Strong work ethic required.
• Languages required: English, Kiswahili. Additional language an added advantage.
• At least 5 years of Culinary Management experience with at least 2 years as an Executive Chef, in a full-service, structured dining/hospitality industry, awareness for sustainable and ecological catering.
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost and product quality.
  Duty station: Nairobi.