Responsibilities
This will be the entry grade for the cook’s cadre. An officer at this level will be on job training and will carry out duties under the supervision of a senior officer.
- Duties will include preparation of raw foods for cooking;
- cleanliness of equipment used in production;
- maintaining hygiene by ensuring cleaning of the kitchen and its surroundings;
- setting up and preparing equipment for use in food preparation and production; and
- alerting the supervisor of any defective equipment
Qualifications
For appointment to this grade, a candidate must have:-
- Kenya Certificate of secondary Education (KCSE) mean grade ‘D’ plain or its equivalent qualification from recognized institution; and
- Craft certificate in food and beverage production, sales and service or its equivalent qualification from a recognized institution; OR
- Attended a formal course lasting not less than two (2) months in food production organised by the Kenya Utalii college or other recognized institution.
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