Job Summary

Reporting to the Administration Controller, the positions exists to ensure food quality and manage inventory of stock and ordering raw material, controlling budgets and minimizing wastage, and maintain health and hygiene in the kitchen.

Duties And Responsibilities

1. Create and modify recipes in line with current trends in a cost-effective manner

2. Drawing up menus for the organization. a Healthy meal preparation.

4. Serve food in a timely and efficient manner

5. Monitor and oversee sanitation practices.

6. Maintain clear processes i.e. cleaning and maintenance of kitchen equipment

7. Raise awareness of and be accountable for adherence to food safety legislation as applied within the kitchen.

8. Comply with incident reporting procedures.

9. Use kitchen equipment and tools responsibly and In the manner, they are intended for.

10. Maintain SHEO standard in liaison with the SHEO Officer.

11. Supervise the performance of kitchen staff as required and as directed.

12. Train and mentor subordinates.

Qualifications And Experience

• 5 O’ Levels passes including Maths and English.

• HND in Culinary Arts/Professional Cookery.

• Health and Safety Certificate is an added advantage.

• 3 years’ experience in supervising canteen staff