Cook II/Waitress II/Waiter II Grade 4 at Kirinyaga University

Key Responsibilities    

• Preparing /serving all types of foods as required by the clients
• Ensuring cleanliness in the cooking area, service areas and cleaning of all utensils and equipment in the kitchen
• Ensuring portion control is maintained during service
• Maintaining order at the counter during service time
• Using equipment and Kitchen appliances properly
• Ensuring economical use of food stuff, fuel, electricity, water and cleaning materials
• Storing food materials in an orderly manner and regularly collecting and disposing of trash/debris from the kitchens to designated dump points
• Recording stock levels
• Performing any other duties assigned by the immediate supervisor

Qualifications & Skills    

• Computer Literacy
• Certificate in Food Production, Food & Beverage, or Institutional Management from a recognized institution
• Must possess a valid Certificate of Health for Food Handlers
• KCSE Certificate mean grade of D+ (Plus) or its approved equivalent
• Have at least three (3) years’ experience in a public sector or a University set up
• Over 3 years of experience