Duties and Responsibilities
A cook III will be on the job training and will perform a variety of routine tasks including

• preparation and cooking of foods following standard practices and procedures. – – Duties include cutting and washing raw foods, using appropriate tools and equipment anddoing the actual cooking of food. He will also alert a more senior cook to problems or defects concerning equipment, food
• supplies and other unusual conditions.

Requirements for Appointment

• Kenya Certificate of Secondary Education mean grade of D (plain) or its approved equivalent; 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 months in food production organizedby the Kenya Utalii college or other recognized institution. Have satisfactorily served as a Kitchen attendant for at least two (2) years