Chef at Amref International University (AMIU)

Primary Purpose

The primary purpose of this role is to provide culinary operations for the university’s students, staff, faculty, conferences, seminars and special events. This role ensures high-quality food preparation, presentation, and service while maintaining cost control, hygiene standards, and customer satisfaction. The Chef will manage kitchen staff, plan menus, and collaborate with event coordinators to meet the unique dining requirements of university conferences.

Responsibilities

• Design, develop and prepare diverse, high-quality menus tailored to conference and event needs.
• Ensure menu options accommodate various dietary restrictions (vegetarian, vegan, gluten-free, halal, etc.).
• Maintain a focus on fresh, seasonal, and locally sourced ingredients where possible.
• Supervise food preparation and presentation to uphold high culinary standards.
• Maintain high standards of cleanliness, organization, and hygiene in the kitchen and food service areas.
• Manage kitchen equipment, ensuring regular maintenance and addressing any technical issues.
• Provide ongoing training in food handling, presentation, and safety protocols.
• Foster a positive and collaborative work environment among kitchen and service teams.
• Work closely with event coordinators and university staff to understand event needs.
• Adjust food service logistics based on event size, timing, and format (buffet, plated meals, receptions, etc.).
• Provide expert guidance on food pairings, themed dining, and specialized conference catering needs.
• Ensure all food served meets university standards for taste, quality, and presentation.
• Address feedback and complaints professionally, making necessary improvements.

Qualifications

Education, knowledge and experience

• Culinary Diploma, or equivalent certification from a recognized institution.
• Minimum of 5 years of professional culinary experience, preferably in catering, banqueting, or conference center settings.

Skills and competencies

• Strong culinary and menu development skills.
• Ability to work in a fast-paced environment and meet deadlines.
• Excellent communication and organizational skills.
• Knowledge of diverse cuisines and dietary accommodations.
• Ability to work flexible hours, including evenings, weekends, and holidays as required by events.
• Prolonged periods of standing, lifting, and working in high-temperature kitchen environments.
• Must be result oriented, self-driven, articulate, and pro-active
• Ability to make quick and sound decisions