Cook III - 3 Posts
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Duties and Responsibilities
- Preparing, cooking and portioning meals according to approved menus;
- Maintaining food hygiene, sanitation and the safe handling of ingredients;
- Receiving, storing and using food items and kitchen materials properly;
- Operating and caring for kitchen equipment and utensils safely
- Keeping food-production and service areas clean;
- Recording production, issues and wastage;
- Complying with occupational safety and food-safety procedures;
- Preparing and cooking meals in accordance with approved menus, hygiene requirements and production schedules.
Requirements for Appointment
For appointment to this grade, a candidate must have:
- Certificate in Food and Beverage, Hotel Management, Catering, Hotel and Hospitality Management, or an equivalent qualification from a recognized Institution
- Kenya Certificate of Secondary Education (KCSE) mean grade D
- At least three (3) years of relevant industry experience in a comparable position
- A valid Food Handlers Certificate issued by the competent Government health authority
- Proficiency in computer applications..