Background

At Human Capital Outsourcing Limited, our journey began in 2017. We're not just an HR consultancy firm; we're your trusted strategic partners in realizing your vision. Over the years, our commitment to excellence has guided us through a path of continuous growth and learning.

Responsibilities

• Receive and review all food receipts/orders presented to the kitchen.
• Confirm that the receipt is genuine, valid and properly authorized through the approved system.
• Verify the items and quantities ordered before food is released.
• Ensure that kitchen staff prepare food only against valid orders.
• Confirm that modifications, cancellations or special requests have proper authorization.
• Act as the final control point before food leaves the kitchen.
• Dispatch food strictly according to the receipt/order.
• Verify that the correct food items and quantities are being issued.
• Ensure that no unauthorized, unrecorded or undocumented food leaves the kitchen.
• Match completed food orders against the relevant receipt before handing them over to the waiter, customer or designated service point.
• Ensure that partially fulfilled orders are clearly tracked and followed up.
• Maintain strict control over food leaving the kitchen.
• Be alert to possible errors, unauthorized requests, duplicate orders, fake receipts, verbal orders or attempts to obtain food without payment documentation.
• Immediately challenge any order that does not meet the hotel's established procedures.
• Report suspicious transactions, unexplained food shortages, wastage or irregular requests to the supervisor.
• Prevent food from being released simply because an employee, waiter, customer or other person requests it verbally.
• Maintain clear communication with the cashier, kitchen team, waiters and supervisors.
• Resolve discrepancies between the receipt and the food requested before dispatch.
• Do not accept pressure from waiters, kitchen staff, customers or other employees to bypass established controls.
• Escalate unresolved discrepancies to the appropriate supervisor or management.
• Maintain proper custody and organization of kitchen receipts/orders.
• Ensure receipts are not lost, altered, duplicated or deliberately removed from the control process.
• Maintain records of dispatched, pending, cancelled and returned orders where required.
• Account for all receipts received during the shift.
• Ensure that cancelled or returned food orders are handled according to hotel procedure.
• The correct food item has been prepared.
• The quantity corresponds with the receipt.
• The order is complete.
• The food is appropriately presented for service.
• Any special instructions appearing on the order have been observed.

Qualifications & Requirements

• KCSE or equivalent qualification.
• Certificate/Diploma in Hospitality, Food & Beverage, Catering, Business or related field is an added advantage.
• Previous experience in a hotel, restaurant, kitchen, food service or dispatch environment.
• Experience handling POS receipts/orders is an advantage.
• Basic numerical and record-keeping skills.
• Good communication and coordination skills.
• Firm and assertive.
• Tough-minded and disciplined.
• Sober and level-headed.
• Not easily swayed or intimidated.
• Willing to say NO when procedures are being bypassed.
• Able to challenge colleagues respectfully but firmly.
• Highly observant and alert to irregularities.

• Receive and review all food receipts/orders presented to the kitchen.
• Confirm that the receipt is genuine, valid and properly authorized through the approved system.
• Verify the items and quantities ordered before food is released.
• Ensure that kitchen staff prepare food only against valid orders.
• Confirm that modifications, cancellations or special requests have proper authorization.
• Act as the final control point before food leaves the kitchen.
• Dispatch food strictly according to the receipt/order.
• Verify that the correct food items and quantities are being issued.
• Ensure that no unauthorized, unrecorded or undocumented food leaves the kitchen.
• Match completed food orders against the relevant receipt before handing them over to the waiter, customer or designated service point.
• Ensure that partially fulfilled orders are clearly tracked and followed up.
• Maintain strict control over food leaving the kitchen.
• Be alert to possible errors, unauthorized requests, duplicate orders, fake receipts, verbal orders or attempts to obtain food without payment documentation.
• Immediately challenge any order that does not meet the hotel's established procedures.
• Report suspicious transactions, unexplained food shortages, wastage or irregular requests to the supervisor.
• Prevent food from being released simply because an employee, waiter, customer or other person requests it verbally.
• Maintain clear communication with the cashier, kitchen team, waiters and supervisors.
• Resolve discrepancies between the receipt and the food requested before dispatch.
• Do not accept pressure from waiters, kitchen staff, customers or other employees to bypass established controls.
• Escalate unresolved discrepancies to the appropriate supervisor or management.
• Maintain proper custody and organization of kitchen receipts/orders.
• Ensure receipts are not lost, altered, duplicated or deliberately removed from the control process.
• Maintain records of dispatched, pending, cancelled and returned orders where required.
• Account for all receipts received during the shift.
• Ensure that cancelled or returned food orders are handled according to hotel procedure.
• The correct food item has been prepared.
• The quantity corresponds with the receipt.
• The order is complete.
• The food is appropriately presented for service.
• Any special instructions appearing on the order have been observed.

• Basic numerical and record-keeping skills.
• Good communication and coordination skills.
• Firm and assertive.
• Tough-minded and disciplined.
• Sober and level-headed.
• Not easily swayed or intimidated.
• Willing to say NO when procedures are being bypassed.
• Able to challenge colleagues respectfully but firmly.
• Highly observant and alert to irregularities.

• KCSE or equivalent qualification.
• Certificate/Diploma in Hospitality, Food & Beverage, Catering, Business or related field is an added advantage.
• Previous experience in a hotel, restaurant, kitchen, food service or dispatch environment.
• Experience handling POS receipts/orders is an advantage.