Duties and Responsibilities

Create menus for special events as well as daily food supply in the cafeteria;
Maintain updated and accurate costing record of all dishes prepared and sold within the university;
Ensure proper maintenance of equipment and ensuring that they are always in working order and advise on purchases of equipment;
Head the purchase and storage of food in the kitchen so that there is timely supply of healthy and quality food by the catering department;
Identify the developmental needs of kitchen staff; coaching, mentoring, performance management and helping sta to improve their knowledge and skills and ensuring disciplinary procedures and documentation are completed according to institutional, operational standards, and management policy;
Promote the maintenance of general hygiene standards in the kitchen.
Support in recruitment of new employees and interns and ensure on boarding is conducted as per university standards;
Maintain a positive and professional approach with co-workers and guests;
To research, prepare and demonstrate production of variety of dishes;
To perform any other official duties that may be assigned by the immediate supervisor

Minimum Qualifications, Skills and Competences:

Bachelor’s Degree in Food Production or any other related field from a recognized institution will be added as advantage.
Diploma in food production from a recognized institution.
Working knowledge of French to be able to interpret menus
At least 5 years’ relevant experience with at least 2 in a supervisory role.

Competencies and Attributes

Basic Computational Skills
Organizational Skills
Kitchen Equipment Knowledge
Knowledge of International Cuisines
Good Interpersonal Skills
Culinary Arts Training