Job Description

Primary Purpose of the Job

The primary purpose of this role is to maintain a clean and hygienic working environment in the kitchen in line with the strategic objectives of the culinary unit within the university.

Principal Responsibilities


Cleaning and sanitization of the general kitchen.
Proper handling and cleaning of utensils, equipment and crockery.
Check kitchen equipment daily to ensure they are in good working condition and promptly report any defects/malfunctions to the caterer.
Ensure proper waste management by disposing of bins and cleaning grease traps.
Ensure correct use of detergents and all tools of work issued.
Assist with food preparation, such as blending soups, washing and peeling vegetables.
Assist in transporting food, beverages and other items to and from the kitchen.
Set up and break down service areas for all special functions (buffet, barbecue, etc.).
Assist the  kitchen team in replenishing food items, crockery, cutlery, etc
Maintain high standards of personal appearance. 
Perform any other reasonable requests as assigned by the supervisor.


Qualifications

Education, knowledge and experience


High school education with a minimum grade of KCSE D+ (plus)
School Leaving Certificate
1-2 Years Experience


Skills and Competencies


Must have basic housekeeping skills.
Basic knowledge on food safety and HACCP plan.
Accommodative and adaptive to new changes and regulations.
Be able to work with speed and under pressure.
Flexible and able to handle multiple concurrent tasks.
Able to work independently as well as part of a team.
Ability to prioritize workload and work with minimal supervision.
a quick learner willing to go the extra mile