Chef at Kenya Medical Research - KEMRI

Key Responsibilities:

• Responsible for the preparation and cooking of food and beverage;
• In-charge of all the function and activities in the kitchen
• Ensuring that standards recipes and procedures are followed in food production
• Responsible for adhering to Public Health regulations on cooking;
• Keeping records of food stuff and catering equipment, materials and supplies;
• Carrying out regular/routine checks to determine the functionality of the catering equipment
• Assist in care and maintenance of work service area, supplies and equipment

Description.   

• 1-year Certificate in Food and Beverage production and Service from a recognized institution     Mandatory
• 2-3 years Certificate in any of the following disciplines; Institutional Management; Basic Cookery, Catering institution; Hospitality Management; Technology in Hotel management Kenya or its equivalent qualification from a recognized;     Mandatory
• Food Handlers Medical Certificate     Mandatory
• Demonstrated professional competence and ability as reflected in work performance and results     Mandatory
• Proficiency in computer applications     Mandatory
• Fulfilled the requirements of Chapter 6 of the Constitution.     Added Advantage
• CRB Clerance Certificate     Added Advantage
• Ethics and Anti-Corruption Commision Certificate     Added Advantage
• Good Conduct Certificate     Added Advantage
• HELB Clearance Certificate     Added Advantage