CASUAL CHEF

Prepare and cook dishes in both hot and cold kitchen sections according to menu specifications. JOB TITLE CASUAL CHEF NATURE OF JOB FULL TIME INDUSTRY HOSPITALITY SALARY KSHS. 18,000 NET JOB LOCATION AIRPORT DUTIES AND RESPONSIBILITIES · Prepare and cook dishes in both hot and cold kitchen sections according to menu specifications. · Ensure food quality and presentation meet high standards. · Assist in the preparation of all dishes for service. · Maintain cleanliness and organization in the kitchen area. · Follow food safety and hygiene standards at all times. · Work closely with the kitchen team to ensure smooth kitchen operations. · Assist in inventory management, including stock rotation and ordering of supplies. · Contribute ideas for menu development and daily specials. · Be flexible to assist in other kitchen duties as required. KEY REQUIREMENT SKILLS AND QUALIFICATION · Diploma or Certificate in Culinary Arts or Catering. · At least 6 months to 2 years of experience in a professional kitchen. · Knowledge of hot and cold kitchen techniques and preparation. · Willingness to learn and improve culinary skills. · Strong attention to detail and passion for cooking. · Ability to work in a fast-paced, high-pressure environment. · Good communication skills and ability to work within a team. HOW TO APPLY · If you meet the above qualifications, skills and experience share CV on recruitment@britesmanagement.com · Interviews will be carried out on a rolling basis until the position is filled. · Only the shortlisted candidates will be contacted.

• Prepare and cook dishes in both hot and cold kitchen sections according to menu specifications. • JOB TITLE CASUAL CHEF NATURE OF JOB FULL TIME INDUSTRY HOSPITALITY SALARY KSHS. 18,000 NET JOB LOCATION AIRPORT DUTIES AND RESPONSIBILITIES • Ensure food quality and presentation meet high standards. • Assist in the preparation of all dishes for service. • Maintain cleanliness and organization in the kitchen area. • Follow food safety and hygiene standards at all times. • Work closely with the kitchen team to ensure smooth kitchen operations. • Assist in inventory management, including stock rotation and ordering of supplies. • Contribute ideas for menu development and daily specials. • Be flexible to assist in other kitchen duties as required. KEY REQUIREMENT SKILLS AND QUALIFICATION • Diploma or Certificate in Culinary Arts or Catering. • At least 6 months to 2 years of experience in a professional kitchen. • Knowledge of hot and cold kitchen techniques and preparation. • Willingness to learn and improve culinary skills. • Strong attention to detail and passion for cooking.