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Head Cook
Company: Ruben Centre Trust
Contract Type: Full-time, on-site
Location: Not specified
Salary: KSh 30,000 - 50,000/month
Required Qualification: Diploma, vocational training
Sector: Catering / Pastry
Ruben Centre is a faith-based organization working towards a self-reliant and just Mukuru community by offering quality services in education, health, financial and social services to children and families in the Mukuru community. Ruben Centre is a non-profit organization managed by the African Province of the Christian Brothers. It is one of eight Christian Brothers centres.
Key Responsibilities:
Meal Preparation and Service:
Plan and prepare daily meals according to approved menus and nutritional guidelines. Ensure meals are prepared on time and served professionally. Prepare meals for meetings, training sessions, workshops, and special events as needed.
Kitchen Operations:
Ensure food quality, taste, and presentation meet institutional standards. Maintain cleanliness and organization of the kitchen, pantry, and food preparation areas. Ensure all kitchen equipment is properly used, cleaned, and maintained. Promptly report any faulty equipment or maintenance needs. Ensure proper food storage to prevent spoilage and contamination.
Food Safety and Hygiene:
Consistently comply with food safety regulations and hygiene standards. Ensure safe practices for food handling, preparation, storage, and disposal. Maintain high standards of personal hygiene and ensure kitchen cleanliness. Monitor food temperatures and storage conditions.
Inventory and Supply Management:
Monitor food inventory and maintain adequate stock levels. Prepare shopping lists and requisitions for food supplies and kitchen consumables. Receive and verify deliveries for quality and quantity. Minimize waste through proper planning and portion control.
Budget Management and Cost Control:
Ensure economical use of food supplies and kitchen resources. Assist in monitoring food costs and reducing unnecessary expenses. Recommend cost-effective purchasing options without compromising quality.
Required Skills:
Excellent skills in food preparation, presentation, and menu planning. Good knowledge of food safety, hygiene, and infection prevention standards. Strong organizational and time management skills. Good inventory management and cost control skills. Excellent supervisory and leadership skills, with the ability to coordinate kitchen assistants and support staff. Strong team spirit with the ability to work collaboratively.
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