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

Responsible for general cleanliness of the kitchen including floors, walls, counters, equipment, storage areas, crockery and cutlery.

Key Responsibilities

• Ensure the continuous cleanliness of the kitchen during operation hours.
• Ensure continuous supply of clean crockery and cutlery during operating hours.
• Ensure proper thorough cleaning of the kitchen, equipment, crockery and cutlery at the close of duty shift.
• Ensure proper use of cleaning detergents – applying the correct type of detergents to the various cleaning areas. Monitor the use of cleaning detergents and materials to avoid wastage and maintain a viable cost of cleaning in the kitchen while maintaining high standards of cleanliness.
• Ensure due care is taken in the cleaning of equipment to avoid damage and breakages due to poor handling during cleaning.
• Be attentive to proper handling of crockery and cutlery to avoid unnecessary breakages and losses.
• Plan, schedule and carry out thorough cleaning of the kitchen as assigned and guided by the head cook.
• Plan, schedule and undertake thorough cleaning of kitchen storage areas and other equipment that may need routine dismantling.
• Plan, schedule and undertake thorough cleaning of kitchen drainages including periodic emptying of the kitchen manhole.
• Maintain a clean and orderly back area including the garbage area and receiving area.
• Undertake food preparation assignments as may be assigned from time to time.
• 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 & professional Qualifications

• KCSE Certificate
• Catering certificate from a recognized institution or experience in a similar role for at least two years.
• Basic kitchen hygiene and safety training is an added advantage.

Competencies and Skills

• Ability to maintain high cleanliness and hygiene standards.
• Physical ability to stand, bend, lift, and perform repetitive cleaning tasks.
• Attention to detail and care in handling equipment and utensils.
• Reliability, punctuality, and ability to follow instructions.
• Ability to work as part of a team in a fast-paced kitchen environment.

• Ensure the continuous cleanliness of the kitchen during operation hours.
• Ensure continuous supply of clean crockery and cutlery during operating hours.
• Ensure proper thorough cleaning of the kitchen, equipment, crockery and cutlery at the close of duty shift.
• Ensure proper use of cleaning detergents – applying the correct type of detergents to the various cleaning areas. Monitor the use of cleaning detergents and materials to avoid wastage and maintain a viable cost of cleaning in the kitchen while maintaining high standards of cleanliness.
• Ensure due care is taken in the cleaning of equipment to avoid damage and breakages due to poor handling during cleaning.
• Be attentive to proper handling of crockery and cutlery to avoid unnecessary breakages and losses.
• Plan, schedule and carry out thorough cleaning of the kitchen as assigned and guided by the head cook.
• Plan, schedule and undertake thorough cleaning of kitchen storage areas and other equipment that may need routine dismantling.
• Plan, schedule and undertake thorough cleaning of kitchen drainages including periodic emptying of the kitchen manhole.
• Maintain a clean and orderly back area including the garbage area and receiving area.
• Undertake food preparation assignments as may be assigned from time to time.
• 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.

• Ability to maintain high cleanliness and hygiene standards.
• Physical ability to stand, bend, lift, and perform repetitive cleaning tasks.
• Attention to detail and care in handling equipment and utensils.
• Reliability, punctuality, and ability to follow instructions.
• Ability to work as part of a team in a fast-paced kitchen environment.

• KCSE Certificate
• Catering certificate from a recognized institution or experience in a similar role for at least two years.
• Basic kitchen hygiene and safety training is an added advantage.