Chef II at Kenya Institute of Mass Communication

REF NO. KIMC/CF/2/01/2026 (RE – ADVERTISEMENT)
Job Description

This is the entry grade for the Chef cadre.

Duties and responsibilities at this level will entail:

• Supervising cooks and assist them as needed;
• Delegating tasks to kitchen staff;
• Ensuring that all food is of excellent quality and served in a timely manner;
• Taking charge of food assembling, preparation, production and placement;
• Delivering and using kitchen equipment with due care;
• Inspecting cleanliness of equipment, kitchen appliances and work area in order to meet the required standards and set regulations;
• Creating new recipes to keep the menu fresh;
• Receiving feedback and making improvements where necessary; 
• Report supply shortages on food and equipment;
• Prepare food according to menus and dietary requirements considering seasonal and market changes within the limitation of established policies;
• Planning orders of foodstuffs for availability when needed, and maintaining price fluctuation charts and other appropriate records; and
• Assisting in developing procedures and methods for food production in consultation with other administrative staff to achieve high quality meals, and costeffective performance objectives.

Person Specifications
For appointment to this grade an officer must have:

• Bachelors degree in any of the following disciplines: Food Production, Food and Beverage Production, Food and Beverage Service and Sales or its equivalent qualification from a recognized institution;
• Food Handlers’ Certificate; and
•  Certificate in computer application skills

Terms of Service

• The successful candidate will be on Permanent and Pensionable terms of service. The Minimum basic salary for this position will range from Kshs. 46, 856 – Kshs. 64,771/= per month exclusive of allowances.