CHEFS and COOKS

2025-10-04T07:33:43+00:00

FULL_TIME

Drink

Restaurant & Hospitality

2025-10-07T17:00:00+00:00

 

Kenya

8

Chefs and Cooks both prepare and present food but with different levels of responsibility; duties include ingredient preparation, cooking, and plating, along with maintaining cleanliness and food safety.

Food Preparation: Wash, peel, chop, and measure ingredients for cooking. Follow recipes accurately to prepare various dishes. Operate and maintain various kitchen appliances and equipment. Cooking & Presentation: Bake, grill, fry, steam, or boil food items. Garnish and present dishes attractively according to established standards. Monitor and ensure food is cooked to the correct temperature. Kitchen Management & Safety: Maintain a clean, safe, and sanitary work environment. Ensure all food is stored properly and handle ingredients with care to prevent contamination. Monitor inventory, order supplies, and manage stock levels. Teamwork & Communication: Coordinate with other kitchen and front-of-house staff. Follow instructions from senior staff.

Culinary Skills: Strong knowledge of cooking techniques, methods, and cuisines. Attention to Detail: Ensuring consistency in quality, flavor, and presentation. Time Management: Ability to work quickly and efficiently in a fast-paced environment. Hygiene & Safety: Thorough understanding of food safety, sanitation standards, and practices. Physical Stamina: Ability to withstand the demands of a kitchen, including standing for long periods and working in a physically taxing environment. Teamwork & Communication: Collaborating effectively with kitchen and front-of-house teams. Problem-Solving: Adapting recipes for dietary needs and resolving issues that arise during service.

30 YEARS & BELOW

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