Background

Ruben Centre is a faith-based organization striving for an empowered and just Mukuru community by providing quality education, health, financial and social services to children and families in Mukuru community. The Ruben Centre is a non-profit, charity organization run by the Christian Brothers African Province. It is one of eight Christian Brother’s pr...

Key Duties and Responsibilities

Food Preparation and Service

• Plan and prepare daily meals in accordance with approved menus and nutritional guidelines.
• Ensure meals are prepared on time and served in a professional manner.
• Prepare meals for meetings, trainings, workshops, and special events as required.
• Ensure food quality, taste, and presentation meet institutional standards.

Kitchen Operations

• Maintain cleanliness and organization of the kitchen, pantry, and food preparation areas.
• Ensure all kitchen equipment is properly used, cleaned, and maintained.
• Report faulty equipment and maintenance needs promptly.
• Ensure proper storage of food to prevent spoilage and contamination.

Food Safety and Hygiene

• Adhere to food safety regulations and hygiene standards at all times.
• Ensure safe food handling, preparation, storage, and disposal practices.
• Maintain high standards of personal hygiene and ensure kitchen cleanliness.
• Monitor food temperatures and storage conditions.

Inventory and Stock Management

• Monitor food inventory and maintain adequate stock levels.
• Prepare shopping lists and requisitions for food supplies and kitchen consumables.
• Receive and verify deliveries for quality and quantity.
• Minimize wastage through proper planning and portion control.

Budget and Cost Control

• Ensure economical use of food supplies and kitchen resources.
• Assist in monitoring food costs and reducing unnecessary expenses.
• Recommend cost-effective purchasing options without compromising quality.

Knowledge, Skills and Competencies

• Excellent food preparation, presentation, and menu planning skills.
• Good knowledge of food safety, hygiene, and infection prevention standards.
• Strong organizational and time management skills.
• Good inventory management and cost control skills.
• Excellent supervisory and leadership skills, with the ability to coordinate kitchen assistants and support staff.
• A strong team player with the ability to work collaboratively with clinical, administrative, and support teams.
• Good communication and interpersonal skills.
• Ability to work efficiently under pressure while maintaining high-quality standards.
• Flexibility to work on shift schedules, weekends, public holidays, and during emergencies as required by the institution.
• High level of integrity, professionalism, and customer service orientation.
• Perform any other duties assigned by the supervisor that are consistent with the role

• Plan and prepare daily meals in accordance with approved menus and nutritional guidelines.
• Ensure meals are prepared on time and served in a professional manner.
• Prepare meals for meetings, trainings, workshops, and special events as required.
• Ensure food quality, taste, and presentation meet institutional standards.
• Maintain cleanliness and organization of the kitchen, pantry, and food preparation areas.
• Ensure all kitchen equipment is properly used, cleaned, and maintained.
• Report faulty equipment and maintenance needs promptly.
• Ensure proper storage of food to prevent spoilage and contamination.
• Adhere to food safety regulations and hygiene standards at all times.
• Ensure safe food handling, preparation, storage, and disposal practices.
• Maintain high standards of personal hygiene and ensure kitchen cleanliness.
• Monitor food temperatures and storage conditions.
• Monitor food inventory and maintain adequate stock levels.
• Prepare shopping lists and requisitions for food supplies and kitchen consumables.
• Receive and verify deliveries for quality and quantity.
• Minimize wastage through proper planning and portion control.
• Ensure economical use of food supplies and kitchen resources.
• Assist in monitoring food costs and reducing unnecessary expenses.
• Recommend cost-effective purchasing options without compromising quality.
• Perform any other duties assigned by the supervisor that are consistent with the role

• Excellent food preparation, presentation, and menu planning skills.
• Good knowledge of food safety, hygiene, and infection prevention standards.
• Strong organizational and time management skills.
• Good inventory management and cost control skills.
• Excellent supervisory and leadership skills, with the ability to coordinate kitchen assistants and support staff.
• A strong team player with the ability to work collaboratively with clinical, administrative, and support teams.
• Good communication and interpersonal skills.
• Ability to work efficiently under pressure while maintaining high-quality standards.
• Flexibility to work on shift schedules, weekends, public holidays, and during emergencies as required by the institution.
• High level of integrity, professionalism, and customer service orientation.

• Diploma
• Vocational