NORTHRISE UNIVERSITY - NU
Under the supervision of the Office Manager, the Chef ensures the provision of high quality catering services to students, employees and visitors of Northrise University in a clean, neat and hygienic facility.
MAIN DUTIES AND RESPONSIBILITIES
Set and monitor reorder levels stock levels and raise Purchase Requisition for all kitchen requirements.
Prepare weekly menu.
Prepare meals and ensure that they are ready for serving at the appropriate time.
Ensure that students present valid meal cards before being served with food.
Ensure that visitors and contractors have either paid for the meals or are
Keep the kitchen, dining areas, serving areas, catering equipment, utensils and cutlery in a clean and sanitary condition.
Clean all worktops, wall, floors, tables, fixtures and fittings in the kitchen and dining arrears.
Clean all food stores, refrigerators and freezers.
Wash all equipment, cookery, cutlery and utensils after meals.
Lock the kitchen and the storeroom when not in use.
Ensure that all equipment, cookery, cutlery, utensils, and foods are stored in a safe area.
Report any loss of foodstuff, equipment, cookery, cutlery, and utensils to the Office Manager.
Take quarterly stock of all equipment, cookery, cutlery, and utensils and present the report to the Office Manager
Check the condition of all electrical, water reticulation and other equipment and report any defects to the Maintenance Officer.
Supervise students assigned to work in the kitchen and dining areas.
Ensure that unauthorized personnel do not enter the kitchen and storage areas
Switch off all appliances at the end of the day.
Carry out other duties as may be assigned by the supervisor.
WORK EXPERIENCE REQUIREMENTS
Minimum of 5 years’ experience in a busy kitchen serving a wide range of menus.
Grade 12 certificate with a minimum of a certificate in Catering
Ability to plan a variety of menus.
High standard of personal hygiene with a neat and tidy appearance.
Honest and reliable
Ability to operate a variety of kitchen equipment and carry out food preparation calculations
High level of planning, organizing and coordinating skills; and ability to meet tight schedules.
Willingness to work in shifts and on weekends.
Willingness to undergo on-the-job and off-the-job training to enhance knowledge and skills
Capable of working with minimum supervision in a busy environment
Excellent customer care skills
Possession of a valid driver’s license.
Physical Skills: Loading food, Physical stock takes of the items used for the day.
Physical Demands: Standing preparing food, Lifting stocks / supplies
Mental Demands: Maintain level of general awareness during working day
Ability to communicate effectively, both orally and in writing.
Skill in the use of computers, preferably in a PC, Windows-based operating environment.
Ability to analyze event requests and to assess catering product and equipment requirements.
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