Job Purpose 

1. The Cook shall be responsible for portioning, preparing and cooking food products as per instructions and/or recipes. 

Specific Duties and Responsibilities

1. Portioning food products prior to cooking according to standard portion sizes and recipe specifications;
2. Preparing dishes as needed; 
3. Maintaining proper storage temperatures, cooling, freezing and reheating;
4. Operating kitchen equipment and inspecting equipment for cleanliness;
5. Serving food, salad, bread, main dish items, sandwiches and other food items in appropriate portions. 
6. Replenishing supply of food items on serving line;
7. Storing and/or disposing unused food;
8. Maintaining necessary supplies and goods for assigned meals; 
9. Following recipes, portion controls and presentation specifications as set by the establishment; and
10. Performing any other duties assigned from time to time.

Minimum Qualifications

Appointment to this position will be made from persons who have: 

1. Diploma in Food Production or its equivalent from a recognized institution; 
2. Knowledge of preparation of Italian cuisine is a MUST
3. KCSE Grade C- (Minus) or its equivalent; 
4. One (1) year working experience in a comparable position.