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
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 Cook I or in a comparable position; - Certificate in Food Production, Food and Beverage Production, Pastry and Bakery or a related qualification from a recognized institution; - Valid Food Han
Mandatory Requirements For appointment to this grade, an Officer must have: - Cumulative service period of six (6) years relevant work experience three (3) of which should have been in the grade of Cook II or in a comparable position; - Certificate in Food Production, Food and Beverage Production, Pastry and Bakery or a related qualification from a recognized institution; - Valid Food Han
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Key Responsibilities - Supervise the preparation of all pastry items including breads, viennoiserie, desserts, petits fours, cakes, and specialty items, ensuring production aligns with forecasted covers, events, and occupancy levels. - Inspect all finished products for taste, texture, appearance, and portion size before service to ensure consistency with established standards and brand expect
POSITION SUMMARY - Prepare special meals or substitute items. - Regulate temperature of ovens, broilers, grills, and roasters. - Pull food from freezer storage to thaw in the refrigerator. - Ensure proper portion, arrangement, and food garnish. - Maintain food logs. Monitor the quality and quantity of food that is prepared. - Communicate assistance needed during busy periods. -
Qualification: - certificate/Diploma in nutrition & dietetics, food production, culinary arts or related field - Valid Food Handling Certificate - Valid Health Certificate - 2-3 Years' Experience - Hospital or Hospitality Experience is an Added Advantage Responsibilities: - Prepare quality meals - Follow dietary requirements - Maintain food safety & hygiene - Ensure timel
QUALIFICATIONS: - Diploma or Certificate in Food & Beverage Production or a related field from a recognized institution. - Valid Food Handler's Certificate. - 1-2 years' experience in catering, preferably in a school or healthcare setup. - Ability to work with minimal supervision - Valid Certificate of Good Conduct. - Excellent interpersonal, communication, and customer service sk
Job Description - Supervises, coordinates and participates in the preparation of all mis-en-place and setting up of each menu - Checks the daily functions to determine the kind of quantity of items to be prepared - Prepares the requisitions for groceries and perishable food items based on the hotel occupancy, function, and replenishment requirement - Dispenses food only against micros c
What You'll Do - As a Senior Kitchen Operations Associate, you'll take a lead role in running day-to-day kitchen operations — supervising a team, managing kitchen operations and acting as a key link between kitchen staff, chefs, and the wider operations team. Key Responsibilities - Lead and supervise kitchen production staff to ensure smooth, efficient service across shifts. - Oversee food
What You'll Do - As a Senior Kitchen Operations Associate, you'll take a lead role in running day-to-day kitchen operations — supervising a team, managing kitchen operations and acting as a key link between kitchen staff, chefs, and the wider operations team. Key Responsibilities - Lead and supervise kitchen production staff to ensure smooth, efficient service across shifts. - Oversee food
ABOUT THE ROLE: Key responsibilities for the role include: - Maintaining daily hygiene and cleanliness of the kitchen and prep kitchen. - Championing food safety in the department. - Assisting with food preparations. - Serving meals to students and teammates. - Collecting feedback from customers. - Attending team meetings and training. - Any other duty as assigned by the sous