Introduction

Aga Khan University Hospital, Nairobi is a private not-for-profit teaching hospital that provides tertiary and secondary level healthcare services. It is the first hospital in East Africa to be accredited by the Joint Commission International from the USA. The University Hospital has been providing high quality care for the people of East Africa and beyond for over 60 years.

The incumbent will be responsible for running assigned section of the kitchen along with supervising, training of chefs/cooks within the section ensuring the availability of quality meals, Timely services, cooking supplies and proper equipment used in the kitchen.

Responsibilities:

• Ensure ingredients and final products are fresh
• Follow recipes, including measuring, weighing and mixing ingredients
• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
• Present, garnish and arrange final dishes
• Occasionally serve food
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food
• Maintain food safety and sanitation standards
• Clean and sanitize work areas, equipment and utensils
• Execute opening and closing procedures
• Set up workstations with required ingredients and equipment
• Check the quality and freshness of ingredients
• Monitor station inventory levels
• Accommodate guests’ special requests
• Operate kitchen equipment such as broilers, ovens, grills and fryers
• Responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Observing all laid down food safety requirement, policies and procedures in line with departments operations
• Any other duties assigned by the department supervisor/manager

Requirements:

• Certificate in Food Production from a reputable institution
•  Minimum 2 years’ experience in a four-star hotel or a busy kitchen in an institution
• Have had experience of working in a Hazard Analysis and Critical Control Points (HACCP) compliant kitchen
• Enjoys cooking and cope with the kitchen heat.
• A lot of stamina.
• The ability to stay calm under pressure.
• Good communication skills.