Head Chef at Catholic University of Eastern Africa

Duties and Responsibilities

• Create menus for special events as well as daily food supply in the cafeteria;
• Maintain updated and accurate costing record of all dishes prepared and sold within the university;
• Ensure proper maintenance of equipment and ensuring that they are always in working order and advise on purchases of equipment;
• Head the purchase and storage of food in the kitchen so that there is timely supply of healthy and quality food by the catering department;
• Identify the developmental needs of kitchen staff; coaching, mentoring, performance management and helping sta to improve their knowledge and skills and ensuring disciplinary procedures and documentation are completed according to institutional, operational standards, and management policy;
• Promote the maintenance of general hygiene standards in the kitchen.
• Support in recruitment of new employees and interns and ensure on boarding is conducted as per university standards;
• Maintain a positive and professional approach with co-workers and guests;
• To research, prepare and demonstrate production of variety of dishes;
• To perform any other official duties that may be assigned by the immediate supervisor

Minimum Qualifications, Skills and Competences:

• Bachelor’s Degree in Food Production or any other related field from a recognized institution will be added as advantage.
• Diploma in food production from a recognized institution.
• Working knowledge of French to be able to interpret menus
• At least 5 years’ relevant experience with at least 2 in a supervisory role.

Competencies and Attributes

• Basic Computational Skills
• Organizational Skills
• Kitchen Equipment Knowledge
• Knowledge of International Cuisines
• Good Interpersonal Skills
• Culinary Arts Training