Responsibilities
- Design and implement varied menus that accommodate different dietary needs and nutritional guidelines
- Lead daily food production, cooking, and presentation to uphold consistent quality and visual standards
- Guide and support cafeteria kitchen personnel through training, evaluations, and team development
- Enforce rigorous food safety and sanitation practices in alignment with regional and global regulations
- Oversee kitchen stock management, including procurement, delivery acceptance, and proper storage
- Track and regulate food expenditure while preserving quality and adhering to financial constraints
- Ensure kitchen machinery is operational, well-maintained, and promptly repaired when needed
- Work with leadership to respond to guest input and enhance dining services
- Optimize workflow efficiency and time coordination during high-volume service times
- Keep accurate documentation of stock levels, spending, and employee performance metrics
- Partner with internal teams to align with institutional demands and special function requirements
Work Arrangement
Remote — Nairobi, Kenya
