Cook II/Waitress II/Waiter II Grade 4

Role Overview

This position focuses on the daily preparation and service of meals for clients within a busy institutional kitchen, with an emphasis on maintaining high standards of hygiene, food safety, and portion accuracy. Beyond cooking, the role supports the smooth flow of service by keeping the kitchen and dining areas orderly, tracking stock, and ensuring that equipment is handled correctly. The work directly contributes to client satisfaction and the efficient use of resources in a structured public sector or university environment.

Key Responsibilities

• Prepare and serve a variety of dishes according to planned menus and client dietary requirements, ensuring consistency in quality and presentation.
• Maintain rigorous cleanliness across cooking stations, service counters, utensils, and kitchen equipment, following established sanitation procedures.
• Enforce portion control measures during meal service to align with cost management and nutritional guidelines.
• Manage the flow of diners at the counter, ensuring orderly queues and prompt, courteous service.
• Operate kitchen appliances and tools correctly, reporting any malfunctions or safety hazards to the supervisor promptly.
• Conserve food supplies, fuel, electricity, water, and cleaning agents by using them judiciously and avoiding waste.
• Organize food storage systematically, label items appropriately, and ensure perishables are rotated to minimise spoilage.
• Track stock levels accurately, participate in periodic inventory counts, and dispose of waste and refuse by taking it to designated collection points.
• Carry out additional duties assigned by the immediate supervisor to support overall kitchen operations.

Requirements & Qualifications

• A minimum of three years of hands-on kitchen experience, preferably in a public sector institution, university catering department, or similar high-volume food service operation.
• A recognized certificate in Food Production, Food & Beverage Service, or Institutional Management from an accredited institution.
• A valid Certificate of Health for Food Handlers, demonstrating fitness to work in a catering environment.
• A Kenya Certificate of Secondary Education (KCSE) mean grade of D+ (Plus) or an approved equivalent qualification.
• Practical computer literacy, including the ability to maintain digital stock records or use basic spreadsheet applications for inventory tracking.
• Knowledge of food safety standards, portioning techniques, and proper storage practices for perishable and non-perishable items.
• Physical stamina to stand for extended periods, lift moderate weights, and work in a fast-paced kitchen environment.