Job Opportunities at Kabarak University

Key Responsibilities    

• Knowledge in food control
• Follow recipes, including measuring, weighing and mixing ingredients
• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
• Present, garnish and arrange final dishes
• Occasionally serve food
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food
• Maintain food safety and sanitation standards
• Clean and sanitize work areas, equipment and utensils
• Execute opening and closing procedures
• Set up workstations with required ingredients and equipment
• Check the quality and freshness of ingredients
• Monitor station inventory levels
• Accommodate guests’ special requests
• Operate kitchen equipment such as broilers, ovens, grills and fryers

Qualifications and skills    

• Certificate 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 2 year experience in a 4 star hotel kitchen in a similar position.

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Key Responsibilities    

• Menu Planning
• Supervise the preparation of all food
• Oversee and supervise all kitchen staff
• Kitchen stocks: Oversee the ordering and control of stock levels
• Hygiene and Safety: Ensure adherence to all relevant health, safety and hygiene standards
• Kitchen/Catering Management: Assist the day-to-day running of the department

Qualifications and skills    

• Diploma in Food Production from Kenya Utalii College or its equivalent
• Good knowledge of food production principles and practices
• Excellent knowledge in all production sections
• Must hold a valid food handlers certificate
• Experience in institutions of higher learning is an added advantage
• A minimum of five (5) years of working experience in a 4 star hotel kitchen in a similar position

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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.