Overall purpose of the job

Reporting to the Senior Hospitality Officer, the incumbent will assist in the implementation of hospitality policies, procedures and processes particular in catering unit. 

Job specifications duties

The duties and responsibilities of the officer will entail: -

• Overseeing the food preparation process;
• Maintaining cafeteria operational records for accountability ;
• Ensuring food production and services quality standards are adhered to;  
• Overseeing supervision of catering staff;
• Establish duty roster for catering staff; 
• Design menus to suit customer needs;
• Managing food production cost through avoiding wastage;
• Ensuring that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times;
• Providing content for marketing materials to ensure maximum bookings throughout the year;
• Initiating safety awareness training for catering staff;
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistent high quality and to minimize food costs; and
• Participating in preparing for Hospitality budget.

Persons’ specifications

For appointment to this grade, an officer must have: -

• At least four 4 years relevant experience in the public or private sector;
• Higher Diploma in Food Production or equivalent from a recognized institution;
• Food handler’s certification;
• Hazards Analysis and Critical Control Points standards required;
• First Aid Certificate;
• Fire safety training;
• Meet requirements of Chapter 6 of the Constitution; and
• Proficiency in Computer Applications.