Chef at University of Eastern Africa, Baraton

Key Duties and Responsibilities

• Prepare and present high-quality meals in line with established menus and standards
• Plan menus with emphasis on continental and vegetarian cuisine
• Ensure food quality, consistency, and timely service
• Maintain high standards of food hygiene, safety, and cleanliness
• Manage kitchen operations, inventory, and cost control
• Supervise kitchen staff and ensure efficient workflow

Minimum Qualifications and Requirements

• Minimum qualification of a Diploma or Certificate in Food Production, Culinary Arts, Hospitality, or a related option
• At least five (5) years’ relevant work experience in a medium-sized enterprise, hotel, institution, or catering establishment
• Proven experience in continental cuisine and vegetarian meal preparation will be a strong advantage
• Knowledge of food safety, hygiene, and kitchen best practices
• Ability to work under pressure while maintaining high quality standards

Personal Attributes

• Creativity and passion for food preparation
• High level of integrity, discipline, and professionalism
• Strong teamwork and time-management skills