Cook

ABOUT THE COMPANY

CHAK is a national faith based organization committed to promoting universal access to quality health care. CHAK is funded by CDC through CHAP Uzima project, which is a 5-year project to support HIV care and treatment and TB treatment interventions in 79 faith-based and affiliated
health facilities across 19 counties in the Central, Eastern, Coast, Nairobi and Southern Rift Valley regions of Kenya, as well as provide OVC support within Nairobi, Kajiado, Machakos and Narok counties

JOB SUMMARY

The position holder will be responsible for preparation of quality and variety of meals in all the sections of the kitchen. Responsible for general cleanliness of the kitchen and work surfaces.RequirementsCertificate in food production/culinary skillsAt least 1 year in a busy commercial kitchenPersonal AttributesGood customer service and interpersonal skills.High level of personal hygiene, integrity, and reliability.

RESPONSIBILITIES

Ensure mis en place in sufficient quality and quantity for the preparation of meals in the duty area allocated. Ensure that all food is prepared hygienically under the highest standards of food hygiene and safety. Work with the head cook and shift leader to ensure the efficient use of the food items issued, minimizing wastage, ensuring proper portioning and managing the overall production cycle to ensure food cost remains within the target margins. Ensure attractive and creative food presentation styles to all food items allocated.  Support the service team in buffet service, ensuring guests are engaged and served in a friendly manner, food is well portioned to avoid wastage and the buffet stations are refilled timeously. Ensure the maintenance of clean and orderly kitchen work areas to the highest hygiene levels. Plan menus as may be assigned by the Head Cook or Shift Leader from time to time. Contribute toward the continuous design and creativity of recipes in order to assure clients of variety in the meals provided. Actively seek client feedback with the aim to improve and respond to client requests. Ensure proper planning and organization of duties allocated so as to produce food items in the time allocated and provide timely service to clients and groups. Liaise effectively with the other departments to ensure details of client requests are accurately followed. In particular, pay attention to the kitchen diary of bookings and note the day’s bookings and any special requests. Ensure proper handover during shift handover and takeover. The kitchen is manned 24hours especially during peak periods. Liaise with the head cook for duty hours allocation which may change from time to time. Perform any other duties as may be assigned by management from time to time 

REQUIRED SKILLS

Food and beverage, Kitchen management, Hygiene standards (food production), Cooking, food preparation

REQUIRED EDUCATION

Vocational school