a) Job Specification

This will be the entry for this cadre. The officer at this level shall report to Waiter II.

Responsibilities

• Cleaning and washing dishes, glassware, silverware, utensils, pots, and pans
• Collecting dirty dishes and utensils from dining areas and placing them in the designated cleaning areas
• Using special equipment (e.g. pressure hoses, dishwashing machines, steam cleaners, and disinfecting chemicals) to clean dishes and other utensils
• Drying and placing all utensils in their designated storage area.
• Maintaining kitchen and dining areas clean and in an orderly manner
• Mopping, sweeping, and scrubbing floors
• Cleaning surfaces, stoves, cutting boards, and other food preparation utensils
• Sorting and removing garbage and other waste
• Sorting and placing garbage in designated containers
• Placing garbage cans and bags in the designated areas for later disposal by sanitation services
• Cleaning garbage cans with pressured water and disinfecting soap for reusing
• Receiving, unloading, and storing supplies
• Taking supplies from storage to working areas as requested by Cooks
• Setting up tables and assisting in the cleaning of dining areas
• Assisting kitchen personnel with cooking tasks when requested
• Promote public values and principles
• Mentoring and Coaching

Qualifications

• The KCSE with a mean grade D (plain) or its equivalent.
• Basic firefighting skills
• Certified medically fit.
• Proficiency in computer applications