Job Description
(a) Duties and responsibilities
• Food preparation and production;
• Setting up and directing placement of foods in serving line;
• Replenishing of food stuffs in the buffet service line;
• Maintaining correct stock levels;
• Detecting and reporting spoilt or unattractive raw food materials;
• Ensuring proper stock rotation;
• Ordering foodstuff from main sore;
• Carrying out on job training for staff;
• Filling work order forms for defective equipment.
(b) Requirements for appointment
i. Diploma in any of the following fields: catering and Hotel Management, Food and
Beverage Production and Service or Hospitality Management or any equivalent
qualification from a recognized institution
ii. Proficiency in computer applications.