Chef

Key Duties and Responsibilities

• Meal Preparation: Prepare and present high-quality meals in line with established menus and standards.
• Menu Planning: Plan menus with a specific emphasis on continental and vegetarian cuisine.
• Quality Control: Ensure food quality, consistency, and timely service for all meals.
• Hygiene and Safety: Maintain high standards of food hygiene, kitchen safety, and general cleanliness.
• Operational Management: Manage kitchen operations, including inventory management and cost control.
• Staff Supervision: Supervise kitchen staff and ensure an efficient and professional workflow.

Minimum Qualifications and Requirements

• Minimum of a Diploma or Certificate in Food Production, Culinary Arts, Hospitality, or a related field.
• At least five (5) years’ relevant work experience in a medium-sized enterprise, hotel, institution, or catering establishment.
• Proven experience in continental cuisine and vegetarian meal preparation is a strong advantage.
• In-depth knowledge of food safety, hygiene, and kitchen best practices.
• Ability to work effectively under pressure while maintaining high quality standards.

Personal Attributes

• Creativity and a genuine passion for food preparation.
• High level of integrity, discipline, and professionalism.
• Strong teamwork and time-management skills.

How to Apply

Please send your application, including a cover letter, Curriculum Vitae, telephone number and E-mail address, academic certificates, academic transcripts and testimonials, copy of the national ID, letters of recommendation from three professional references including a letter from the church pastor and their contact information, to reach the University Human Resource Manager via email on hrm@ueab.ac.ke, cc dvcfinance@ueab.ac.ke and ppdmanager@ueab.ac.ke by March 27, 2026.