Job Purpose - To manage an assigned kitchen section by preparing high-quality meals, supervising section staff, maintaining food safety standards and ensuring timely food production in accordance with the Company's quality standards. Key Duties and Responsibilities - Prepare and present food within the assigned kitchen section. - Supervise Commis Chefs and Kitchen Assistants assigned to th
Job Purpose - To prepare high-quality pastries, desserts, breads and baked products by ensuring consistency, creativity and compliance with food safety standards while contributing to exceptional guest dining experiences. Key Duties and Responsibilities - Prepare pastries, desserts, cakes, breads and confectionery items. - Develop and maintain standardized pastry recipes. - Ensure consi
Job Purpose - To prepare a variety of breads, rolls, pastries and other baked products in accordance with approved recipes and quality standards while ensuring food safety, consistency and timely production. Key Duties and Responsibilities - Prepare bread, pastries and baked products according to standard recipes. - Measure and mix ingredients accurately. - Operate bakery equipment safe
Job Purpose - To assist in the preparation, cooking and presentation of meals by supporting senior chefs in maintaining high culinary standards, food safety and efficient kitchen operations. Key Duties and Responsibilities - Prepare ingredients for cooking, including washing, peeling and portioning. - Assist in food preparation and cooking under supervision. - Maintain cleanliness and o
Role Description - This is a full-time on-site role for a Chef de Cuisine based in Mombasa County, Kenya. The Chef de Cuisine will be responsible for overseeing all kitchen operations, including menu planning, food preparation and presentation. Daily tasks will involve collaborating with kitchen staff to ensure consistent culinary quality, managing inventory and supplies, and maintaining a clean
Job Purpose - To provide strategic leadership and management of all kitchen operations by planning, organizing, and overseeing food production to ensure exceptional food quality, innovation, hygiene, cost control, and operational efficiency while delivering outstanding dining experiences and maximizing departmental profitability. Duties - Develop and review menus that meet customer preference
QUALIFICATIONS; - Atleast KCSE certificate or equivalent. - Certificate in Food & Beverage, Hospitality, or Catering is an added advantage. - Basic knowledge of food safety and hygiene practices. - Ability to work in a fast-paced environment. - Good communication and teamwork skills. go to method of application »
Job Description - Efficient daily functioning of the Banquet Kitchen and work closely with the Executive Chef in all aspects of Banquet Kitchen management. - Development of new concepts, creating and introducing new menus and standardized recipes, ordering, keeping food cost at minimum and also ensuring quality, consistency and hygiene both for products and equipment in the Banquet Kitchen.
Job Description: - Assist in food preparation and cooking under the supervision of the Head Chef. - Maintain hygiene and safety standards in the kitchen. - Support menu execution and daily operations. Qualifications: - Certificate in Food Production Minimum 2 years' experience in a busy kitchen. - Team player with attention to detail. - Support preparation for tournaments and dail
Job Description: - Lead kitchen operations and menu development. - Supervise cooks and ensure food quality, hygiene, and consistency. - Innovate dishes and manage kitchen inventory. Qualifications: - Diploma in Culinary Arts or equivalent. - Minimum 3 years' experience in a senior kitchen role. - Creativity, discipline, and proven leadership in food production. - Assist in food
Key Duties and Responsibilities Food Preparation and Service - Plan and prepare daily meals in accordance with approved menus and nutritional guidelines. - Ensure meals are prepared on time and served in a professional manner. - Prepare meals for meetings, trainings, workshops, and special events as required. - Ensure food quality, taste, and presentation meet institutional standards.
Mandatory Requirements For appointment to this grade, an Officer must have: - Cumulative service period of nine (9) years relevant work experience three (3) of which should have been in the grade of Chef I or in a comparable position; - Diploma in Culinary Arts, Hotel and Restaurant Management or a related qualification from a recognized institution; - Valid Food Handlers Medical Certific