Assistant Catering Officer I

Role Overview

The Assistant Catering Officer is the operational anchor of campus food service, keeping every catering outlet running smoothly from daily meal production through to the paperwork that justifies each shilling spent. Working within the university's administrative and finance structure, the holder of this position plans menus, supervises food-handling staff, tracks stock, and turns day-to-day kitchen activity into clear budgets, procurement plans and financial reports. The role matters because catering touches every student and member of staff on a daily basis — when coordination, hygiene compliance and cost control are handled well, the entire institution benefits.

Key Responsibilities

• Coordinate all catering services across the university's outlets, ensuring consistent service delivery and smooth day-to-day running of kitchen and dining operations.
• Prepare quarterly income and expenditure reports that accurately reflect catering revenue and costs.
• Present regular operational reports to management on service performance, emerging issues and recommended actions.
• Develop and review catering policies, procedures and processes so that practice stays aligned with institutional and regulatory expectations.
• Prepare annual budgets, procurement plans and work plans for the catering function, and monitor performance against them.
• Organise statutory health examinations for all food handlers and ensure full compliance with food safety and hygiene requirements.
• Maintain inventory control systems so that stock levels remain adequate, losses are minimised and supplies are available when needed.
• Liaise with suppliers, internal departments and service users on catering requirements, deliveries and service standards.

Requirements & Qualifications

• Bachelor's Degree in Hotel and Hospitality Management or a related field from a recognised and accredited university.
• At least three (3) years' experience serving as an Assistant Catering Officer Grade 9, or in a comparable position.
• Demonstrated competence in budget preparation, expenditure monitoring and financial reporting within a catering or hospitality setting.
• Working knowledge of food safety and hygiene regulations, including requirements governing food handler health certification.
• Practical experience in stock and inventory control, procurement planning and supplier coordination.
• Computer literate, with the ability to prepare reports, budgets and plans using standard office software.
• Strong organisational, record-keeping and communication skills, with the ability to present reports to management.

How to Apply

Applications must include a detailed Curriculum Vitae, certified copies of relevant academic and professional certificates, a National Identity Card or Passport, testimonials, e-mail addresses, telephone contacts and any other relevant supporting documents. Applicants should also provide the names, telephone numbers and contact addresses of three (3) referees, and request that those referees send confidential reports directly to [email protected].

Soft copy applications must be submitted as a single PDF running document to [email protected]. Hard copy applications, in five (5) copies, should be sent by registered mail or courier, clearly marked with the respective reference number, and addressed to: The Deputy Vice Chancellor (Administration, Finance and Development), Alupe University, P.O. Box 845-50400, Busia, Kenya.