Job Description
Chef – Job Grade KUTRRH 10, Ref. V/FT/21/2024 (1 Position)
Job Purpose: The Chef’s position exists to prepare and serve meals to patients, visitors, and staff in
the Hospital in adhere to specific dietary needs and ensuring that all food meets health and safety
standards before it is served.
Duties and Responsibilities
• Overseeing the preparation and cooking of food and preparation of baked goods and pastries.
• Developing and coordinating the implementation of catering procedures and guidelines.
• Creating menus.
• Creating new and innovative dishes.
• Maintaining records, ordering food and enforcing food safety risk management.
• Carrying out regular/routine checks and ensure that the catering equipment are in good
working order.
• Any other duty as may be assigned from time to time.
Qualifications and Requirements
i. Diploma in Food & Beverage Production.
ii. At least one (1) year relevant work experience.
iii. Valid Food handlers Certificate.
iv. Proficiency in computer applications.
v. Fulfilled the requirements of Chapter Six (6) of the Constitution of Kenya, 2010.
Key Competencies & Attributes
• Creative Culinary Skills: Demonstrates a passion for culinary arts and innovation, bringing
creativity to menu development and food presentation.
• Effective Communication: Communicates clearly and collaboratively with kitchen staff,
waitstaff, and management to ensure a seamless flow of operations.
• Team Collaboration: Works harmoniously within a kitchen team, promoting a positive and
collaborative atmosphere to achieve culinary excellence.
• Customer Service Orientation: Prioritizes customer satisfaction by creating appealing dishes,
meeting dietary needs, and addressing customer feedback. Adapts to changing menus,
customer preferences, and kitchen dynamics, demonstrating flexibility in response to evolving
culinary demands.
• Time Management: Efficiently organizes kitchen tasks, manages cooking times, and
coordinates with the team to deliver timely and high-quality meals.
• Leadership and Mentorship: Inspires and guides kitchen staff, fostering a culture of continuous
learning, growth, and teamwork.
• Adaptability and Resilience: Maintains composure in high-pressure kitchen environments,
ensuring quality and consistency in food preparation during peak times.