Qualifications:

Minimum of a Certificate in Culinary Arts or Diploma in Catering and Hospitality Management from a recognized training institution.

Professional Certifications:

Food Handler's Certificate or Food Safety and Hygiene Certification
Certificates in specialized cooking techniques (e.g. baking, grilling, ethnic cuisine)

Work Experience:

1-3 years of work experience as a cook, chef de partie, or in a similar kitchen role.
Experience working in hotels, restaurants, cafeterias, or institutional
Knowledge of Kenyan and international cuisine, cooking methods, and food presentation.

Skills and Competencies:

Strong culinary skills and expertise in food preparation
Ability to work in a fast-paced environment and multitask
Good time management and organizational skills
Attention to detail and commitment to food safety and hygiene
Creativity and willingness to experiment with new recipes
Team player with good communication and interpersonal skills

Additional Relevant Qualifications:

Training in menu planning, inventory management, and cost control
Knowledge of nutritional values and dietary requirements
Basic computer skills for inventory tracking and record-keeping