Kitchen/Catering Officer/Supervisor at Tenwek Hospital

Key Responsibilities:

Supervision and Management:

• Oversee all kitchen operations, including supervising chefs, cooks, porters, dishwashers, utility workers, food distributors, and catering coordinators.
• Ensure that all kitchen staff adhere to health and safety regulations and maintain a clean and organized work environment.

Financial Management:

• Develop and manage kitchen budgets, including forecasting, reconciling accounts, and tracking expenses.
• Monitor inventory levels and manage supply orders to ensure adequate stock while minimizing waste.

Operational Efficiency:

• Implement and maintain streamlined kitchen processes to enhance efficiency and service quality.
• Collaborate closely with the CTC Procurement Officer and Accountant/Finance Officer to align kitchen operations with organizational goals.

Equipment Management:

• Train staff in the proper use and handling of kitchen equipment.
• Ensure that equipment is used appropriately by staff and maintained in excellent condition.

Reporting:

• Create and deliver detailed reports on kitchen operations, financial performance, and inventory management to administrative leads and the operations manager.
• Analyse kitchen/catering operational data to identify trends, make recommendations, and support data driven decision-making.

Quality Assurance:

• Ensure that food preparation and presentation meet the highest standards of quality and hygiene.
• Conduct regular inspections and audits to maintain compliance with food safety regulations.

Team Leadership:

• Provide training and support to kitchen staff to foster a positive and productive work environment.
• Address and resolve any staffing issues or performance concerns in a timely and effective manner.

Christian Values:

• Lead and manage the kitchen team in alignment with the Christian values of the hospital.
• Demonstrate a commitment to serving others with integrity, compassion, and respect.

Qualifications:

• Relevant qualifications in culinary arts, hospitality management, or a related field. Diploma in Culinary Arts, Hospitality Management is preferred/will be an added asset.
• Proven experience in a similar kitchen or catering management role, preferably in a hospital or large-scale food service environment.
• Strong understanding of kitchen operations, food safety standards, and inventory management.
• Financial knowledge and experience in budgeting, forecasting, and reconciliation.
• Excellent leadership and interpersonal skills, with the ability to motivate and manage a diverse team.
• Commitment to Christian values and a strong alignment with the mission and vision of the hospital.