Established in 1939, St. Mary’s is one of the most respected private schools in Kenya because of our time tested commitment to creating and maintaining a conducive learning environment modeled on the catholic tradition.
St. Mary’s is a private catholic day school. Founded by the Irish Holy Ghost Fathers in Parklands, our school is currently situated within an expansive 85 Acres in Muthangari, Nairobi. The school is one of many owned and managed by the Archdiocese of Nairobi.
We have a combined program consisting of Junior (Primary) and Senior School (Secondary). Our Junior School teaches the KCPE curricula while our Senior School programme teaches both KCSE and IGCSE. Once admitted most of our students advance in the school from Std 1 in primary to secondary and finally up to university entrance examinations in our IB program. Though primarily a boys school from primary upwards our 26 year old IB Diploma program is co-educational and admits girls.
Duties:
- Prepare and cook fresh food.
- Assist in food production, service and /or cleanup tasks as assigned.
- Ensure all food/ meals are produced on time.
- Prepare large quantities of meals for internal and external schools.
- Serve the pupils food.
- Ensure that the kitchen, dining halls, equipment and utensils are all properly cleaned and correctly stored away.
- Ensure that all kitchen equipment is properly maintained and that any defects are reported promptly to the Food Service Director.
- Assist with designing high quality, tasty and appetizing food for pupils, visitors and staff.
- Participate in all general catering and dining room duties.
- Ensure that all personal and food hygiene procedures are applied at all times.
- Keep a sanitized and orderly environment in the kitchen.
Specific Requirements:
- Certificate in Food Preparation and Cooking or Certificate in Hospitality and Catering Principles (Food Production and Cooking/Kitchen Services)
- Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
- Pass Medical Examination
- Excellent communication skills
- Good standards of hygiene
- Organized and methodical
- A minimum of 2 years’ experience of catering
- Proven experience in Supervising a team of catering staff is a Plus
General Requirements:
- Ability to prioritize and plan work activities and use time efficiently
- Ability to approach others in a tactful manner
- Capable of meeting physical demands of the job such as lifting up to 11 KGS and moving up to 22 KGS.
- Be committed to and attend relevant continuous professional development
- Undertake any reasonable instruction given by your mentor or Leadership Group member to ensure the smooth and efficient delivery of your role
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