Senior Cook (Chef Departie ) at Kabarak University

Key Responsibilities    

• Preparing specific food items and meal components at your station
• Plan and execute menus in collaboration with other colleagues
• Manage ingredients that should be frequently available on a daily basis
• Suggest new ways of presentation of dishes
• Suggest new rules and procedures for optimizing the cooking process
• Give attention to productivity of the kitchen such as speed and food quality
• Ensure adherence to all relevant health, safety and hygiene standards
• Prepare sauces for the meat products as per the standard recipes.
• Following directions provided by the Head Chef
• Collaborating with the rest of the culinary team to ensure high-quality food and service
• Keeping your area of the kitchen safe and sanitary
• Stocktaking and ordering supplies for the saucier section of the kitchen
• Improving your food preparation methods based on feedback
• Assisting in other areas of the kitchen when required
• Stand in as a Sous Chef when whenever the Chef /Sous Chef is off duty

Qualifications and skills    

• Diploma holder in Food production from Kenya Utalii College or its equivalent
• Knowledge in food control
• Must hold a valid food handlers certificate
• Experience in institutions of higher learning is and added advantage
• At least 3 year experience in a 4 star hotel kitchen in a similar position.