JOB SUMMARY:
To ensure efficient food and beverage services to the patients, customers and members of staff in a clean, safe
and pleasing environment.
MAIN DUTIES & RESPONSIBILITIES
- Plan daily production schedules in line with dietitian-approved menus.
- Lead pre-shift briefings; allocate tasks and monitor portion control to achieve.
- Conduct temperature, taste and presentation check every 2 hours; maintain digital HACCP logs.
- Coach junior staff on modern cooking techniques (sous-vide, blast-chilling) and hospital
infection-control - Oversee receiving and storage; ensure FIFO and 100 % cold-chain compliance.
- Stand in for Executive Chef during menu costing, supplier negotiations and external audits
- Respond to patient/customer feedback within 30 minutes; implement corrective actions.
QUALIFICATIONS AND EXPERIENCE:
- Diploma in Food Production / Culinary Arts or equivalent
- Minimum 4 years in a high-volume institutional or hotel kitchen, including 1 year in a
supervisory role. Experience in a hospital or healthcare environment is highly desirable. Must
possess and demonstrate excellent verbal and written communication skills to interact with all
levels of customers internally and externally. - Strong knowledge of therapeutic diets, costing, Microsoft Office & inventory systems.
- Leadership, customer-centric mindset, crisis management, integrity.
HOW TO APPLY:
If you are interested in the above position and you meet the requirements listed, please send your application together
with a detailed CV, Copies of Academic Certificates, and three [3] referees and include their telephone contacts and
email address to hrrecruit@materkenya.com so as to reach us not later than 10th October 2025
Only shortlisted candidates will be contacted.
Quote the title when applying. Only shortlisted candidates will be contacted.
Please note Mater Misericordiae Hospital does not charge any fee at any stage of our recruitment process.