Cateress I at Multimedia University of Kenya

Duties and responsibilities at this level will entail:-

• Preparing menus, their costing and food delivery;
• Planning for food orders;
• Overseeing development and implementation of methods for food production;
• Ensuring maintenance of standard recipes;
• Carrying out control of product quality, food production technology and raw food product laying norms:
• Supporting the Hotel Manager in the preparation of the hotel Budget;
• Managing kitchen equipment;
• Supervising cleanliness of catering facilities;
• Coordinating food preparation, cooking, placement and delivery of foodstuff;
• Liaising with the Hotel Manager in reviewing menus and dietary requirements;

• Maximizing employee productivity and morale and constantly maintaining discipline:
• Coaching and mentoring staff; and
• Performing any other duties as shall be assigned by the Hotel Manager from time to time.

Qualifications

For appointment to this grade, an officer must have:

• Served in the grade of Cateress II for a minimum period of three (3) years or as a Senior Hotel Supervisory Position in a busy Hotel;
• Bachelors degree in any of the following disciplines:- Hotel and Hospitality Management; Hotel and Catering Management; Hospitality and Institutional Management or equivalent qualification from a recognized institution; and
• Diploma in Food Production from a recognized institution;
• Certificate in Computer Application skills course from a recognized institution.
• Valid Certificate of Health for food Handlers; and
• Demonstrated merit and ability as reflected in work performance and results.