Job Vacancies at Kabarak University

Key Responsibilities    

• Maintain records of the food that has been prepared and ingredients used
• Run the Kitchen in the absence of the Exective Chef
• Supervise and Inspect food preparation and coocking equipment on a regular basis to ensure that they are kept clean and in perfect operating order.
• Collaborating with the rest of the Culinary team to ensure high quality food and service
• Ensure that food prodcts,presentation and plating are of the highest quality and are prepared to be served in a timely manner
• Suggest new rules and procedures for optimizing the cooking process
• Manage the ingredients that should be frequently available on a daily basis
• Give attention to the productivity of the kitchen such as speed and food quality
• Assume the role of the Executive Chef in his Absence
• Ensure adherance to all standards of food quality , preparation, recipies and presentation in conjnction with the specifications
• Monitor holding and storage operations, stocking and food rotation and guarantee food service standards.
• Oversee the storage and disposal of leftovers
• Ensure conformity to the University quality Management Systems, Health and Safety Regulations
• Perform any other duty that may be assigned from time to time

Qualifications and skills    

• Diploma in Food Production or Culinary Arts
• Experience in Culinary Leadership role is Prefered
• Minimum of Three (3) years of working Experience
• Good knowledge of food production skills and must hold a valid food handlers certificate

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Key Responsibilities    

• Preparing specific meat cuts as per menu requirement
• Ensure minimum waste in deboning and cutting of meat for production
• Execute menus in collaboration with other colleagues
• Suggest new ways of dish presentation
• Give attention to productivity of the kitchen such as speed and food quality
• Suggest new rules and procedures for optimizing the cooking process
• Ensure Adherence to all relevant health, safety and hygene standards
• Following directions provided by the chef departie( Gardemanger)
• Collaborating with the rest of the culinary team to ensure high quality food and service
• Keeping the work station safe and sanitary
• Improving food preparation mathods based on fedback
• Assisting in other areas of the kitchen when required
• Ensure conformity to the University Quality Management Systems, Health and Safety Regulations
• Perform any other duty that may be assigned from time to time.

Qualifications and skills    

• Certificate in Food Production or Culinary Arts
• Thorough experience with hot and cold food preparation and must hold a valid food handler's certificate
• Two years of Culinary experience in related food and bevarage service and food preparation positions
   

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Key Responsibilities    

• Setting up the restaurant, arranging table settings and maintaining a tidy dining area
• Take accurate food and drink orders and collect the bills payments.
• Carry dirty plates, cups and silverware to wash-up for cleaning
• Provide exellent customer service skills
• Handle banqueting events
• Ensure conformity to the University Quality Management Systems, Health and Safety Regulations
• Perform any other duty assignet from time to time

Qualifications and skills    

• Certificate in Hospitality or Food & Bevarage Service
• Computer skills and Must hold a valid Food Handler's Certificate
• Work experience of Two(2) years as a waioter or waitress