Commis Chef I at Kenya Red Cross Society

Reporting to:                 Head of Culinary Arts

JOB SUMMARY:

Effectively able to prepare ingredients such as meats, cheeses, vegetables, and fruits for use in different dishes, as well as do Kitchen maintenance and cleaning while observing food safety requirements.

KEY RESPONSIBILITIES:

1. Prepare kitchen equipment for use.
2. Assemble and prepare ingredients for menu items.
3. Prepare simple food items.
4. Assist with checking, receiving and storing of goods.
5. Maintain storage areas, Clean kitchen and equipment.
6. Handle waste and linen.
7. Maintain a hygienic kitchen and high standards of personal hygiene.
8. Perform basic cleaning duties and ensuring that workstations are properly sanitized
9. Any other duties as may be assigned by line manager

Education and Experience:

1. Basic Certification in Food and Beverage Production Operations.
2. Previous experience within a hospitality industry
3. Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
4. Excellent verbal communication skills.
5. Excellent grooming skills and must be well versed in professional and personal etiquette
6. Ability to establish and retain effective working relationships with hotel staff and clients.
7. Experience in a Kitchen role.
8. Basic IT skills