Key Roles

Prepare and cook a variety of meals in accordance with approved recipes and quality standards.

Ensure food is presented attractively and served on time.

Maintain cleanliness and organization of the kitchen, equipment, and workstations.

Monitor food quality, freshness, and proper storage of ingredients.

Adhere to food safety, hygiene, and health regulations at all times.

Assist in stock control, inventory management, and minimizing food wastage.

Work closely with the kitchen team to ensure efficient daily operations.

Report equipment faults and support continuous improvement in kitchen operations.

Qualifications

Diploma or Certificate in Food Production, Culinary Arts, or a related field.

2–3 years of proven experience as a cook in a hotel, restaurant, or similar hospitality establishment.

Strong knowledge of food preparation techniques, menu planning, and kitchen operations.

Good understanding of food safety, hygiene, and sanitation standards.

Ability to work efficiently under pressure in a fast-paced environment.

Good communication and teamwork skills.

Fluency in English and local languages such as Swahili.