Job Description
The Kenya School of Government is seeking to recruit qualified, disciplined, and service-oriented professionals to fill the position of Cook I on a contract basis. This opportunity is ideal for experienced culinary professionals who are passionate about preparing high-quality meals while maintaining exceptional food safety, hygiene, and kitchen management standards. Successful candidates will contribute to providing nutritious, well-balanced, and professionally prepared meals for trainees, staff members, official guests, conference participants, and other authorized clients across the institution's facilities located in Mombasa, Tsavo West, and Tsavo East. The role requires an individual who can consistently deliver excellent food quality while supporting efficient kitchen operations in a dynamic institutional environment. Reporting to the relevant supervisory officer, the successful applicant will participate in menu planning, food preparation, quality assurance, inventory management, sanitation compliance, and continuous improvement of catering services. The position demands practical expertise in food production, pastry, bakery, and modern catering techniques while ensuring strict adherence to food safety regulations, HACCP principles, and institutional operating procedures. Candidates will be expected to demonstrate leadership within kitchen teams by mentoring junior staff, coordinating meal production schedules, minimizing food wastage, maintaining proper stock rotation, and ensuring kitchen equipment is handled responsibly. The ideal professional should possess excellent organizational skills, attention to detail, creativity in meal presentation, strong interpersonal communication abilities, and the capacity to work effectively under pressure while meeting demanding service timelines. Knowledge of dietary requirements, nutritional balance, and customer service excellence will be considered an added advantage. The successful candidates will also support procurement planning by providing accurate estimates of food requirements, monitoring ingredient quality, recommending improvements to food production systems, and ensuring compliance with occupational health and safety standards. Integrity, accountability, professionalism, adaptability, teamwork, and commitment to continuous improvement are essential qualities for this position. Individuals appointed to this role will become part of an institution committed to excellence in public service training while contributing significantly to delivering reliable hospitality services that enhance customer satisfaction and uphold the Kenya School of Government's reputation for quality, professionalism, and operational excellence.
Key Responsibilities
- Prepare high-quality meals according to approved institutional menus and established nutritional standards.
- Coordinate daily food production activities to ensure timely meal service.
- Supervise food preparation processes to maintain consistency in quality and presentation.
- Prepare breakfast, lunch, dinner, refreshments, and special event meals as scheduled.
- Develop attractive meal presentations that meet institutional expectations.
- Ensure all meals comply with food safety and hygiene regulations.
- Monitor ingredient quality before preparation and reject unsuitable supplies.
- Implement HACCP principles throughout food preparation and storage processes.
- Maintain excellent cleanliness in kitchens, food preparation areas, and storage facilities.
- Ensure safe handling, storage, and disposal of food products.
- Operate kitchen equipment safely and report maintenance requirements promptly.
- Supervise stock rotation using First-In-First-Out inventory practices.
- Minimize food wastage through efficient production planning.
- Monitor inventory levels and recommend timely replenishment of supplies.
- Participate in menu development while considering dietary diversity and nutritional value.
- Prepare specialized meals for guests with approved dietary requirements.
- Maintain accurate kitchen production and inventory records.
- Assist in forecasting food requirements for institutional events.
- Coordinate with procurement teams regarding food quality specifications.
- Inspect deliveries to confirm compliance with purchase requirements.
- Ensure proper storage temperatures for perishable food items.
- Maintain refrigeration and storage hygiene standards.
- Train and mentor junior kitchen personnel on best culinary practices.
- Promote teamwork and cooperation within catering operations.
- Enforce occupational health and workplace safety procedures.
- Ensure compliance with institutional catering policies and regulations.
- Participate in continuous quality improvement initiatives.
- Monitor customer feedback and recommend service enhancements.
- Prepare pastries, baked products, and desserts where required.
- Support catering services during conferences and official functions.
- Maintain confidentiality regarding institutional operations.
- Ensure personal hygiene standards remain exemplary at all times.
- Maintain valid food handling certification throughout employment.
- Participate in periodic kitchen inspections and audits.
- Assist in emergency catering arrangements whenever necessary.
- Recommend innovative food preparation techniques that improve efficiency.
- Ensure utensils, cookware, and equipment remain clean and serviceable.
- Monitor portion control to maintain consistency and reduce unnecessary costs.
- Work collaboratively with supervisors to achieve departmental objectives.
- Perform any additional catering-related responsibilities assigned in accordance with organizational needs.
Qualifications & Requirements
- Certificate in Food Production from a recognized institution
- or
- Certificate in Food and Beverage Production from a recognized institution
- or
- Certificate in Pastry and Bakery from a recognized institution
- or
- Equivalent qualification in a closely related culinary discipline.
- Valid Food Handlers Medical Certificate.
- Certificate in Food Safety or HACCP from a recognized institution.
- Demonstrated knowledge of institutional catering operations.
- Strong understanding of food hygiene regulations.
- Practical knowledge of HACCP implementation.
- Excellent culinary preparation skills.
- Knowledge of menu planning and food costing principles.
- Ability to prepare diverse local and international cuisines.
- Competence in pastry and bakery production.
- Strong inventory and stock management skills.
- Excellent organizational and time management abilities.
- Good interpersonal and communication skills.
- Strong customer service orientation.
- Ability to work under pressure while maintaining quality.
- High standards of cleanliness and professionalism.
- Sound decision
- making and problem
- solving abilities.
- Team leadership and mentoring capabilities.
- Ability to work independently with minimal supervision.
- Proficiency in computer applications.
- High level of integrity, accountability, and reliability.
- Commitment to continuous professional development.
- Demonstrated merit and consistently strong work performance.
How to Apply
Interested and qualified candidates should submit their application before the stated closing date. Applications should include an updated Curriculum Vitae (CV), certified copies of relevant academic and professional certificates, a valid Food Handlers Medical Certificate, Food Safety/HACCP certification, national identification document, and any other supporting testimonials relevant to the position. Only applicants who clearly meet the stated requirements should apply. Shortlisted candidates may be required to produce original documents during the recruitment process. Applications received after the deadline may not be considered. Only shortlisted candidates will be contacted. The Kenya School of Government is an equal opportunity employer and encourages applications from all qualified candidates in accordance with applicable public service recruitment policies.