Cook at Catholic University of Eastern Africa

Duties And Responsibilities

• Ensure ingredients and final products are fresh
• Follow recipes, including measuring, weighing and mixing ingredients
• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
• Present, garnish and arrange final dishes
• Occasionally serve food
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food
• Maintain food safety and sanitation standards
• Cutting and washing raw foods, using appropriate tools and equipment;
• Collaborating with the Officer in charge Catering and other Cooks to prepare meals and serve during appropriate hours;
• Identification and reporting defects or problems concerning kitchen equipment, food supplies and other unusual conditions.
• Preparation and cooking of a variety of food for meal service following standard practice and procedures;
• Review of menus and assembling food supplies and equipment for daily food preparation; and
• Setting up and preparing equipment for use in food preparation.
• Any other duties that may be assigned from time to time by supervisor.

Minimum Qualifications, Skills and Competences:

• Served in a comparable and relevant position for a minimum period of three (3) years;
• Kenya Certificate of Secondary Education mean grade D+ (Plus) or its equivalent qualification;
• Attended at least one (1) month formal course in Food Production from a recognized institution; and
• Certificate in Food Production from a recognized institution.
• Excellent organizational, analytical skills communication and interpersonal skills.
• Must be able to work with minimum supervision.
• Ability to guide, counsel and mentor staff and students.
• Outstanding managerial and administrative capability.
• Ability to build personal relationships.
• He/she should be flexible and adaptable enough to work in a multicultural environment.

Applications should reach the Human Resource Manager on or before 30th March 2022