Kitchen Hand

Main Responsibilities

• Sanitization and Maintenance: Wash and clean all kitchen utensils and dishes, ensuring they are returned and stored in their appropriate locations. Clean food preparation equipment, floors, and other designated kitchen areas according to the cleaning schedule.
• Compliance: Adhere strictly to all hygiene and Health and Safety regulations within the kitchen environment.
• Chemical Safety: Ensure the proper use and storage of cleaning products and chemicals.
• Catering Support: Assist chefs in the preparation of food and packed meals as required for the unit.
• Service Preparation: Ensure dining and service areas are fully set up and cleaned prior to and after each service period.

Secondary Duties

• General Upkeep: Promptly clean up spillages and manage rubbish disposal.
• Operational Readiness: Follow specific instructions from the chef or designated lead. Be prepared to deploy on exercises and work away from the primary base location when required.
• Flexible Support: Carry out any other duties related to the trade or grade as directed by management (MLM).

Requirements and Qualifications

• Education: Minimum of a KCSE certificate.
• Competencies:
  • Communicating and Influencing: Ability to interact effectively with the team.
  • Working Together: Strong collaborative and teamwork skills.
  • Planning and Managing Resources: Ability to deliver results by managing time and tools effectively.
• Physicality: Capability to perform manual tasks including cleaning and standing for extended periods.
• Adaptability: Willingness to work in various environments, including field exercises.