Experience:
• Prepare diets for the sick according to their nutritional needs/underlying medical condition.
• Ability to maintain excellent relations with staff and maintain staff and guest’s confidentiality at all times.
• Prepared a set of daily food preparation and recipe assignments to increase productivity.
• Effective and positive leadership skills including ability to set expectations, train individuals and foster teamwork.
• Ability to take on multiple simultaneous tasks with excellent time management abilities and resourceful approach.
• Ability to inspire and develop a strong culinary team to assure food quality, menu, recipes, techniques, food and labor costs.
• Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety
• Experience of kitchen equipment.
• Experience of dangerous equipment such as knives.
• Understandable level of English spoken and written.
• High attention to detail.
• Expertise in seasoning, garnishing, and creative displays.
• High-volume, fast-paced work ethic.
• Ability to manage large and small private catering events.
• Good driving skills.
Education:
Diploma in hotel and restaurant management at the University of Eldoret
Degree in food operations management at the University of Eldoret
Skills:
Microsoft word and excell
