School Chef / Catering Supervisor - Nakuru

Job Summary

Suitably qualified individuals should submit their CV and Cover letters, detailing suitability for the job and salary expectations, to the Human Resource Manager on or before 8th December, 2020. Only shortlisted candidates will be contacted.

Minimum Qualification:Diploma
Experience Level:Mid level
Experience Length:3 years
Job Description/Requirements

Cornerstone Preparatory Academy is a private primary school located at Hillstop, at the base of Mt. Longonot along the Trans African Highway. We are currently seeking qualified professionals to fill the roles listed below Suitable and qualified individuals should send CV and Cover letter detailing suitability for the job and salary expectation on or before 8th Dec 2020 Only shortlisted candidates will be contacted.

TheDuties and Responsibilitiesof a Chef/ Catering supervisor include but not limited to:
Providing properly cooked meals, snacks, and drinks to the children and appropriate staff of Cornerstone according to the menus posted.
Taking care of all supplies in the kitchen (pots, pans, dishes, silverware, cups, utensils, food products, etc.). Items are to be stored away properly after each meal is prepared and served.
Ensuring proper cleaning of kitchen after each meal is served.
Ensuring that all meals are eaten in the Dining Hall unless permission is otherwise granted by the catering supervisor of Cornerstone. This includes staff and children.
Recording and keeping track of food/drink items used each day at Cornerstone.
Organizing and leading daily/weekly catering staff meetings.
Preparation of quarterly report and budget.
Preparation and review of menu quarterly.
Tracking budget.
Attending to the children of Cornerstone as necessary and appropriate. Time is to be spent every day in nurturing, loving, and caring for the children.
Preparation of orders and forwarding to procurement officer for purchases of kitchen items.
If possible, meals should be eaten with the children of Cornerstone.
Any other duty assigned by the supervisor.

MINIMUM QUALIFICATIONS.
Diploma in Food Production/ Hotel and Restaurant Management.
3 years minimum kitchen management experience
Training in HACCP
Disciplined, consistent & professional
Passion & ability to come up with exciting dishes
Very detail oriented with an eye for quality
Team player + leader + motivator
Able to manage kitchen costs
Able to oversee supplies & inventory
Able to nurture & train others.
Pastry and experience in multi cuisines an added advantage.
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