Cook (Saucier) at Kabarak University

Key Responsibilities    

• Knowledge in food control
• 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
• Clean and sanitize work areas, equipment and utensils
• Execute opening and closing procedures
• Set up workstations with required ingredients and equipment
• Check the quality and freshness of ingredients
• Monitor station inventory levels
• Accommodate guests’ special requests
• Operate kitchen equipment such as broilers, ovens, grills and fryers

Qualifications and skills    

• Certificate holder in Food production from Kenya Utalii College or its equivalent
• Knowledge in food control
• Must hold a valid food handlers certificate
• Experience in institutions of higher learning is and added advantage
• At least 2 year experience in a 4 star hotel kitchen in a similar position.