Job responsibilities
• Monitor and support other cooking staff in preparing culinary dishes and meals. • Develop and initiate cost-cutting ideas without sacrificing the quality and tastes of the dishes. • Teach and train the other cooking staff. • Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits. • Maintain the cooking premises clean, neat and tidy. • Prepare innovative recipes to delight and the appetite of students • Develop new menu items while improving the existing ones.
Qualifications
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Diploma(A2) in Certificate in catering
0 Year of relevant experience
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2
Diploma(A2) Certificate in Food and beverages
0 Year of relevant experience
Required competencies and key technical skills
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1Resource management skills
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2Analytical skills
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3Decision making skills
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4Time management skills
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5Risk management skills
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6Digital literacy skills
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7Fluency in Kinyaranda English and or French knowledge of Swahili is an added advantage
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8Knowledge in catering services
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9Hospitality skills
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