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Job Group ‘K’
- Ensuring policy and regulatory compliance in catering services
- Budgeting and implementation for the health facility
- Leading other chefs at the Level 5 Hospitality and other hospital/health institutions;
- Determination of menus and procurement of kitchen stuff;
- Facilitating work flow in the kitchen and catering services;
- supervision and management of kitchen staff;
- Taking appropriate action on any feedback received from customers and other stakeholders; and ensuring full compliance to the standard operating procedures.
- Bachelor’s degree in either Hotel and Catering Management or its equivalent qualification from a recognized institution; and served for at least three (5) years;
- Served in the grade of Senior Cook for at least three years (3) years
- Attended supervisory management / management skills development course at a recognized institution,
- Demonstrated merit and ability as reflected in work performance results
- Certificate in computer applications.
How to Apply