Assistant Cooks at Jaramogi Oginga Odinga University of Science and Technology

Qualifications:

• Minimum of a Certificate in Culinary Arts or Diploma in Catering and Hospitality Management from a recognized training institution.

Professional Certifications:

• Food Handler's Certificate or Food Safety and Hygiene Certification
• Certificates in specialized cooking techniques (e.g. baking, grilling, ethnic cuisine)

Work Experience:

• 1-3 years of work experience as a cook, chef de partie, or in a similar kitchen role.
• Experience working in hotels, restaurants, cafeterias, or institutional
• Knowledge of Kenyan and international cuisine, cooking methods, and food presentation.

Skills and Competencies:

• Strong culinary skills and expertise in food preparation
• Ability to work in a fast-paced environment and multitask
• Good time management and organizational skills
• Attention to detail and commitment to food safety and hygiene
• Creativity and willingness to experiment with new recipes
• Team player with good communication and interpersonal skills

Additional Relevant Qualifications:

• Training in menu planning, inventory management, and cost control
• Knowledge of nutritional values and dietary requirements
• Basic computer skills for inventory tracking and record-keeping