Job Opportunities at Strathmore University

Basic job summary:

The jobholder is responsible for maintaining cleanliness and hygiene in the kitchen and dining areas by supporting food preparation and service teams through washing dishes, cleaning kitchen equipment, and ensuring the availability of clean utensils and workspaces in line with food safety and sanitation standards.

Duties & Responsibilities:
Cleaning and Sanitation

• Wash dishes, utensils, pots, pans, and trays manually or using dishwashing equipment.
• Clean kitchen surfaces, walls, floors, and equipment after meal preparation and service.
• Sanitize food preparation and storage areas as per hygiene regulations.

Waste Management

• Collect, segregate, and dispose of kitchen waste in line with the university’s environmental and safety guidelines.
• Maintain clean and odor-free waste bins and disposal areas.

Kitchen Support

• Assist kitchen staff in organizing and storing incoming food supplies and kitchen equipment.
• Deliver clean kitchen tools and utensils to food preparation areas as needed.
• Assist with basic food preparation tasks under supervision, such as peeling or portioning.

Equipment Handling

• Operate dishwashing machines and handle cleaning tools and chemicals safely.
• Report any malfunctioning equipment or safety hazards to the supervisor promptly.

Compliance and Support

• Follow food safety, hygiene, and occupational health protocols at all times.
• Use appropriate personal protective equipment (PPE) while on duty.
• Participate in routine cleaning and deep-cleaning schedules.

Minimum Academic Qualifications:

• Kenya Certificate of Secondary Education (KCSE) or equivalent.

Experience:

• At least 1 year of experience in a similar role

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Basic job summary:

• The jobholder is responsible for planning, preparing, and overseeing the production of highquality meals for catered events, functions, and special occasions within the university. The Catering Chef ensures all dishes are prepared in accordance with food safety standards, event requirements, and quality expectations, while supervising kitchen staff involved in function catering.

Duties & Responsibilities:

Menu Planning and Food Preparation

• Develop function-specific menus in collaboration with the Executive Chef and catering team.
• Prepare and cook food items for special events, ensuring taste, presentation, and timing align with event schedules.
• Modify recipes or menus to accommodate dietary restrictions or customer preferences.

Supervision of Catering Kitchen Operations

• Coordinate food production activities for catered events, including staff task allocation and timelines.
• Monitor kitchen staff to ensure consistency, quality control, and adherence to recipes and standards.
• Ensure timely preparation and dispatch of meals for service at events.

Inventory and Cost Control

• Maintain high standards of cleanliness and sanitation in food preparation and storage areas.
• Ensure compliance with food safety regulations, kitchen hygiene practices, and occupational safety protocols.
• Monitor use of PPE and safe handling of kitchen equipment by staff.

Health and Safety Compliance

• Ensure food handling, cleaning, and waste disposal practices comply with safety regulations.
• Monitor staff hygiene practices and correct any deviations.
• Support cleaning of the cafeteria before, during, and after service.

Event Logistics and Setup Support

• Oversee the transport and arrangement of food and kitchen equipment for off-site or large events within campus.
• Collaborate with service teams to ensure proper food layout, portioning, and replenishment during service.

Minimum Academic Qualifications:

• Diploma or Certificate in Culinary Arts, Food Production, or a related field from a recognized institution.

Experience:

• At least 2 years of experience in a similar role

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Basic job summary:

• The jobholder is responsible for providing efficient, courteous, and professional food and beverage service to students, staff, and guests at university dining facilities and events. The Waitress ensures that dining areas are clean, well-arranged, and that meals are served in a timely and customer-friendly manner.

Duties & Responsibilities:

Food and Beverage Service

• Greet and attend diners courteously and take food or drink orders as required.
• Serve meals and beverages promptly and accurately according to university standards.
• Clear tables and reset them for the next service.

Customer Care

• Respond to customer inquiries and handle complaints or issues politely, escalating where necessary.
• Maintain a positive and welcoming dining environment for students, staff, and visitors.

Cleanliness and Hygiene

• Ensure cleanliness and proper arrangement of tables, chairs, cutlery, and service counters before and after meals.
• Adhere to hygiene and sanitation regulations during food handling and table service.

 Event Support

• Assist in the setup and service of special functions, meetings, or catered events as directed.
• Support buffet and banquet-style services by replenishing food items and maintaining presentation.

Stock and Inventory Support

• Inform supervisors of low-stock items such as condiments, napkins, and tableware.
• Assist in the proper handling and storage of service tools and utensils.

Minimum Academic Qualifications:

• Diploma or Certificate in Food & Beverage Service, or a related field from a recognized institution.

Experience:

• At least 1 year of experience in a similar role