Duties and Responsibilities.

Assembling food supplies and equipment for daily preparation;
Preparing raw foods for cooking;
Cleaning equipment used in production
Maintaining hygiene by ensuring cleaning of kitchen and its surroundings;
Setting up and preparing equipment for use in food preparation and production; and 
Reporting on any defective equipment.

 

Requirements for Appointment

Be a Kenyan citizen
Have served in the position of Cook III for at least three (3) years
Kenya Certificate of Secondary Education (KCSE) Mean Position ‘D’ or its equivalent qualification  from a recognized Institution; 
Attended a formal course lasting not less than two (2) months in Food Production organized by a  recognized Institution. 
Have attended a course lasting not less than two (2) weeks; 
Demonstrated knowledge and skills in Institutional food preparation.