Join Our Whatsapp Channel - CLICK HERE

Key Responsibilities

Create, review, and update menus in line with customer preferences, special events, seasonal needs, and current food trends.
Oversee daily food preparation to ensure meals are ready on schedule, produced in the required quantities, and prepared in accordance with approved recipes and quality standards.
Lead and supervise kitchen employees by assigning duties, providing training, monitoring performance, and maintaining high standards of productivity and service.
Manage kitchen inventory, including stock monitoring, ordering, storage, and proper handling, while reducing food waste and maintaining required hygiene and safety standards.
Assist in managing catering activities, ensure adherence to applicable government regulations and ISO standards, and monitor departmental expenditure and budgets.

Qualifications and Skills

Diploma in Culinary Arts from Kenya Utalii College or an equivalent recognized qualification.
Previous experience working in an institution of higher learning will be an added advantage.
A minimum of 5 years’ experience in a similar role within a 4-star hotel kitchen.
Good knowledge of food control, stock management, and kitchen operations.

Application

Chef At Kabarak University