Chief Chef at Kabarak University

Key Responsibilities    

• Menu Planning
• Supervise the preparation of all food
• Oversee and supervise all kitchen staff
• Kitchen stocks: Oversee the ordering and control of stock levels
• Hygiene and Safety: Ensure adherence to all relevant health, safety and hygiene standards
• Kitchen/Catering Management: Assist the day-to-day running of the department

Qualifications and skills    

• Diploma in Food Production from Kenya Utalii College or its equivalent
• Good knowledge of food production principles and practices
• Excellent knowledge in all production sections
• Must hold a valid food handlers certificate
• Experience in institutions of higher learning is an added advantage
• A minimum of five (5) years of working experience in a 4 star hotel kitchen in a similar position