Station Cook / Culinary Assistant

Role Overview

This full-time position places you at the heart of a busy Nairobi West hospitality kitchen, where you will handle day-to-day food production, prep, cooking, and plating under the direction of the Head Chef and Sous Chef. Your primary focus is to deliver menu items that match established recipes and presentation standards, while keeping your workstation hygienic, organised, and ready for continuous service. You will also play a practical role in stock rotation and portion control, helping the kitchen run efficiently during peak shifts, conferences, and catered functions.

Key Responsibilities

• Prepare and cook a range of menu items according to standardised recipes, portion specifications, and outlet quality benchmarks.
• Complete all assigned station prep work ahead of daily service, events, and catered bookings.
• Plate and present dishes with consistent attention to appearance, temperature, and portion size.
• Maintain a clean, sanitised workstation by cleaning utensils, counters, cooking equipment, and storage areas throughout the shift.
• Follow food safety protocols for storing raw and cooked products, preventing cross-contamination, and labelling ingredients correctly.
• Rotate stock using First In, First Out (FIFO) methods and monitor ingredient freshness to reduce spoilage and waste.
• Carry out daily stock checks at your station and report low inventory, damaged goods, or quality issues to the Chef.
• Support kitchen stewards and line staff to keep food flowing smoothly, while adhering to knife safety, hot-surface handling, and hazard reporting rules.

Requirements & Qualifications

• Certificate or Diploma in Food Production, Culinary Arts, Catering, or a related discipline.
• A minimum of 2 years of practical cooking experience in a hotel, busy restaurant, or large-scale institutional kitchen.
• A valid Food Handlers Certificate issued by local public health authorities.
• Sound understanding of cooking methods, prep techniques, portion control, and kitchen hygiene standards.
• Ability to follow recipes precisely so that flavour, texture, and presentation remain consistent on every plate.
• Physical stamina to stand for long periods and perform accurately under high-pressure service conditions.
• Clear communication and a cooperative attitude when working with chefs, stewards, and other kitchen team members.

What We Offer / Why Join

• A full-time role based in Nairobi West with monthly remuneration of KSh 20,000–25,000.
• Shift rotations with weekend and holiday coverage as required by business needs.
• Direct reporting and practical guidance from the Head Chef and Sous Chef in a live kitchen environment.
• Hands-on experience across daily service, conference catering, and event food production.