Responsibilities or duties

This will be the entry grade for the cook’s cadre, an officer at this level will be on job training and will carry out duties under the supervision of a senior officer. Duties and responsibilities at this level will entails:

• Preparation of raw foods for cooking
• Cleanliness of equipment used in production
• Maintain hygiene by ensuring cleaning of the kitchen and its surrounding
• Setting up and preparing equipment for use in food preparation and production
• Alerting the supervisor of any defective equipment

• Preparation of raw foods for cooking
• Cleanliness of equipment used in production
• Maintain hygiene by ensuring cleaning of the kitchen and its surrounding
• Setting up and preparing equipment for use in food preparation and production
• Alerting the supervisor of any defective equipment

• Kenya Certificate of Secondary Education (KCSE) mean grade ‘D’ plain or its equivalent qualification from a recognized institution
• Craft Certificate in food and beverage production, Sales and Service or its equivalent qualification from a recognized institution
• OR
• Attend a formal course lasting not less than two (2) Months in Food Production organized by the Kenya Utalii College or other recognized Institution