Job description

Monitor and support other cooking staff in preparing culinary dishes and meals, develop and initiate cost-cutting ideas without sacrificing the quality and testes of the dishes, teach and train the other cooking staff, maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits. Maintain the cooking premises clean, neat and tidy prepare innovative recipes to delight and the appetite of students; develop new menu items while improving the existing ones.

Minimum Qualifications
Diploma(A2) in Certificate in catering

0 Year of relevant experience

Diploma(A2) Certificate in Food and beverages

0 Year of relevant experience

Competency and Key Technical Skills
Integrity

Strong critical thinking skills and excellent problem solving skills.

Inclusiveness

Accountability

Communication

Teamwork

Client/citizen focus

Professionalism

Commitment to continuous learning

Resource management skills

Analytical skills

Problem solving skills

Decision making skills

Risk management skills

Results oriented

Digital literacy skills

Fluency in Kinyarwanda, English and/or French. Knowledge of all is an added advantage

Knowledge in catering services

Hospitality skills