Summary
Date Posted: Saturday, March 18, 2023 , Base Salary: Not Disclosed

JOB DETAILS:
Overall Purpose of the Job
The overall responsibility is to lead the food production process in the hot kitchen area effectively and efficiently while maintaining food safety and hygiene standards.

Specific Duties
Responsibilities and essential job functions include but are not limited to the following:
• Setting up and stocking production stations with all necessary supplies.
• Preparing hot kitchen menu and having it approved by the Head Chef.
• Performing hot kitchen mise en place.
• Cooking food items using different cooking methods in keeping with the kitchen standards and recipes.
• Proper handling and storage of food both raw and cooked.
• Cleaning up food preparation & production station.
• Timely set up of Baine Marie and buffet station.
• Food service at the Baine Marie counter or buffet station.
• Portion control at the food service station.
• Holding food at the Baine Marie within the safety temperature range.
• Complying with nutrition, sanitation, and safety standards.
• Maintaining a positive and professional approach with co-workers and customers.
• Creativity & innovation in food preparation and presentation.
• Work night shift from time to time to facilitate dinner and breakfast for large groups.
• Promptly report any kitchen equipment breakdown.
• Any other duties as may be assigned from time to time.

Requirements/Qualifications
• KCSE and a Certificate in Food Production.
• At least three (3) years’ experience working in a high-pressure food production environment.

Other Desirable Attributes
• A good communicator both oral and written.
• Able to work long hours standing.
• Able to work under minimal supervision.
• Able to work under extreme pressure

Work Hours: 8

Experience in Months: 36

Level of Education: Professional Certificate

Job application procedure

Interested and qualified? Go to icipe - African Insect Science for Food and Health on recruit.icipe.org to apply

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