CHAK's constitution provides for membership to Protestant churches' health facilities and community-based health programmes provided their services are not for profit. Mission To facilitate member health units in their provision of quality healthcare services through advocacy, health systems strengthening, networking and innovative health programme

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Job Purpose

Responsible for preparation of quality and variety of meals in all the sections of the kitchen. Responsible for general cleanliness of the kitchen and work surfaces.

The engagement is on an as-needed basis to support CHAK Guest House operations.

Key Duties and Responsibilities

• Ensure mis en place in sufficient quality and quantity for the preparation of meals in the duty area allocated.
• Ensure that all food is prepared hygienically under the highest standards of food hygiene and safety.
• Work with the head cook and shift leader to ensure the efficient use of the food items issued, minimizing wastage, ensuring proper portioning and managing the overall production cycle to ensure food cost remains within the target margins.
• Ensure attractive and creative food presentation styles to all food items allocated.
• Support the service team in buffet service, ensuring guests are engaged and served in a friendly manner, food is well portioned to avoid wastage and the buffet stations are refilled timeously.
• Ensure the maintenance of clean and orderly kitchen work areas to the highest hygiene levels.
• Plan menus as may be assigned by the Head Cook or Shift Leader from time to time.
• Contribute toward the continuous design and creativity of recipes in order to assure clients of variety in the meals provided.
• Actively seek client feedback with the aim to improve and respond to client requests.
• Ensure proper planning and organization of duties allocated so as to produce food items in the time allocated and provide timely service to clients and groups.
• Liaise effectively with the other departments to ensure details of client requests are accurately followed. In particular, pay attention to the kitchen diary of bookings and note the day’s bookings and any special requests.
• Ensure proper handover during shift handover and takeover.
• The kitchen is manned 24hours especially during peak periods. Liaise with the head cook for duty hours allocation which may change from time to time.
• Perform any other duties as may be assigned by management from time to time.

Academic Qualifications

• Kenya Certificate of Secondary Education (KCSE) or equivalent qualification.
• Certificate in Food Production, Catering, Hospitality Management, or Housekeeping from a recognized institution will be an added advantage.
• Training in Food Safety and Hygiene will be an added advantage.
• At least 1 year of experience in a kitchen, hotel, restaurant, or institutional catering environment is desirable.

Skills and Competencies Required

• Knowledge of basic kitchen hygiene and sanitation standards.
• Ability to properly handle kitchen equipment, crockery, and cutlery.
• Good understanding of cleaning procedures and use of cleaning detergents.
• Ability to work in a fast-paced kitchen environment and under minimal supervision.
• Good teamwork and communication skills.
• High level of personal hygiene, integrity, and reliability.
• Ability to work flexible hours and shifts, including weekends and during peak periods

• Ensure mis en place in sufficient quality and quantity for the preparation of meals in the duty area allocated.
• Ensure that all food is prepared hygienically under the highest standards of food hygiene and safety.
• Work with the head cook and shift leader to ensure the efficient use of the food items issued, minimizing wastage, ensuring proper portioning and managing the overall production cycle to ensure food cost remains within the target margins.
• Ensure attractive and creative food presentation styles to all food items allocated.
• Support the service team in buffet service, ensuring guests are engaged and served in a friendly manner, food is well portioned to avoid wastage and the buffet stations are refilled timeously.
• Ensure the maintenance of clean and orderly kitchen work areas to the highest hygiene levels.
• Plan menus as may be assigned by the Head Cook or Shift Leader from time to time.
• Contribute toward the continuous design and creativity of recipes in order to assure clients of variety in the meals provided.
• Actively seek client feedback with the aim to improve and respond to client requests.
• Ensure proper planning and organization of duties allocated so as to produce food items in the time allocated and provide timely service to clients and groups.
• Liaise effectively with the other departments to ensure details of client requests are accurately followed. In particular, pay attention to the kitchen diary of bookings and note the day’s bookings and any special requests.
• Ensure proper handover during shift handover and takeover.
• The kitchen is manned 24hours especially during peak periods. Liaise with the head cook for duty hours allocation which may change from time to time.
• Perform any other duties as may be assigned by management from time to time.

• Knowledge of basic kitchen hygiene and sanitation standards.
• Ability to properly handle kitchen equipment, crockery, and cutlery.
• Good understanding of cleaning procedures and use of cleaning detergents.
• Ability to work in a fast-paced kitchen environment and under minimal supervision.
• Good teamwork and communication skills.
• High level of personal hygiene, integrity, and reliability.
• Ability to work flexible hours and shifts, including weekends and during peak periods

• Kenya Certificate of Secondary Education (KCSE) or equivalent qualification.
• Certificate in Food Production, Catering, Hospitality Management, or Housekeeping from a recognized institution will be an added advantage.
• Training in Food Safety and Hygiene will be an added advantage.
• At least 1 year of experience in a kitchen, hotel, restaurant, or institutional catering environment is desirable.