The current Kabete National Polytechnic has a rich history that dates back to 1924 when the colonial Government started it as a Native Industry Training Depot. Later it was converted to a recruiting barracks for soldiers during the 2nd World war (1939-1945). After the 2nd World war was over it was reverted into a school for 3 years Trade courses for primary levels (former Std 8). With time and the conversion to a new system of Education Kabete became a National Technical Secondary School with the purpose of admitting Std 7 pupils who excelled in their Std 7 National Exams during the 7-4-2-3 system of Education.

Duties and Responsibilities

• Performing routine duties relating to menu planning, food preparation, production and catering service delivery in accordance with approved standards;
• Maintaining accurate records, registers and documentation relating to food safety, hygiene, sanitation and quality control;
• Preparing, processing and maintaining information required for the accountability of catering stores, stocks, equipment and other materials;
• Assisting in production planning, portion control, food costing and implementation of measures aimed at minimizing food wastage;
• Ensuring compliance with approved procedures, occupational safety requirements and service standards in the provision of Polytechnical catering services and functions;
• Identifying and reporting defects, discrepancies, exceptions and service-related issues affecting catering operations, records, returns and operational reports;
• Coordinating and undertaking food production and catering service activities in accordance with approved menus, prescribed quality standards and food safety requirements:
• Assisting the responsible officer in promoting occupational health and safety and ensuring proper use, care and maintenance of catering equipment; and
• Assisting in monitoring the availability, proper utilization, storage and handling of food supplies, ingredients and catering materials to ensure continuity and efficiency of catering operations.

Requirements for Appointment

For appointment to this grade, a candidate must have:

• Diploma in any of the following disciplines: Hotel Management, Catering, Hotel and Hospitality Management, Food and Beverage or equivalent qualification from a recognized Institution:
• Three years' experience in a comparable position.
• Certificate in computer applications;
• Demonstrated competencies in food production management, menu planning, food safety, attention to detail, teamwork, communication, integrity, service orientation;
• Demonstrated merit, integrity, professional competence and ability as reflected in work performance and results.

• Performing routine duties relating to menu planning, food preparation, production and catering service delivery in accordance with approved standards;
• Maintaining accurate records, registers and documentation relating to food safety, hygiene, sanitation and quality control;
• Preparing, processing and maintaining information required for the accountability of catering stores, stocks, equipment and other materials;
• Assisting in production planning, portion control, food costing and implementation of measures aimed at minimizing food wastage;
• Ensuring compliance with approved procedures, occupational safety requirements and service standards in the provision of Polytechnical catering services and functions;
• Identifying and reporting defects, discrepancies, exceptions and service-related issues affecting catering operations, records, returns and operational reports;
• Coordinating and undertaking food production and catering service activities in accordance with approved menus, prescribed quality standards and food safety requirements:
• Assisting the responsible officer in promoting occupational health and safety and ensuring proper use, care and maintenance of catering equipment; and
• Assisting in monitoring the availability, proper utilization, storage and handling of food supplies, ingredients and catering materials to ensure continuity and efficiency of catering operations.

• Food production management
• Menu planning
• Food safety
• Attention to detail
• Teamwork
• Communication
• Integrity
• Service orientation

• Diploma in Hotel Management, Catering, Hotel and Hospitality Management, Food and Beverage or an equivalent qualification from a recognized Institution
• Three years' experience in a comparable position
• Certificate in computer applications
• Demonstrated merit, integrity, professional competence and ability as reflected in work performance and results