CONSOLATA FATHERS

KENYA/UGANDA REGION WE ARE HIRING!

HR DE PARTME NT

The HR Department of the Consolata Fathers Kenya/Uganda Region wishes to announce and advertise a
Vacancy for a Trained and Experienced Male Chef as Consolata School Nairobi “school kitchen manager”
with exceptional management skills.

SCHOOL KITCHEN MANAGER

REQUIREMENTS
Mandatory Requirements and documents to be submitted during the period of sending the applications for the purpose of
shortlisting. Any omission of the said documents / information or no adherence to the guidelines given will automatically
lead to disqualification.

1) C Plain and above in KCSE, with C plain and above in English and Kiswahili
2) Diploma in Food and Beverages Production and Management, By a Technical Training Institution recognized and authorized by
the Kenya Government and diploma given by KNEC)
3) Minimum of 5 years of experience in the industry, at least 1 of them in a school environment.
4) Age between 30-45 years of age
5) Must be a Kenyan Citizen
6) Added Advantages
- Certificate or Diploma in Catering services and accommodation
- Bachelor’s degree in food and Beverages Production and Management
Send copies of
-KCSE Certificate
- Diploma Cetificate
- Recommendation letter/s
- National Identity Card
- Bachelor/diploma/certificate mentioned in the added advantages.

GUIDELINES AND TIMELINES FOR THE SUBMISSIONS OF APPLICATIONS

1) Guidelines:
The application letter MUST ONLY include:
• Identification (your full official names as per the national identity card)
• Educational background: What you got in KCSE.
• Name the Institution where you were trained and the length of the training.
• Consolidated number of years in the industry in general
• Number of years in a school environment
• Indicate the current gross salary and also the expected gross salary

2) Timelines:
The application must be addressed and reach on or before 29/04/2024 to the HR Department of the /Consolata Fathers Kenya/Uganda
Region either through Post office: P.O. Box 14681 – 00800 Westlands or hr@consolatafathers.co.ke
Hand delivery to: Consolata Shrine Secretariat, Waiyaki Way Westlands, Westlands.
Consolata School Nairobi Reception, Waiyaki Way Westlands.
Shortlisting: 29/04/2024 from 09:00 am to 16:00 hours (04:00 pm)
Interviews: 04/05/2024 in the Boardroom Consolata School Nairobi, High School Section from 09:30 am to 16:00 hours (04:00 pm)

NB: Only shortlisted applicants will be called for the interview.

SUMMARY OF THE ROLE:

A school kitchen manager will be a culinary leader who plans the entire food service operation within the
school setting. This role encompasses menu planning, food preparation, kitchen management,
staff supervision, inventory control, budgeting, customer service, and compliance with health and safety
regulations. From designing balanced menus that cater to diverse dietary needs to overseeing the efficient
functioning of the kitchen and ensuring adherence to food safety protocols, the school kitchen managers
responsibilities are vast and varied. Furthermore, their role extends to fostering a positive dining experience,
promoting healthy eating habits, and collaborating with stakeholders to enhance the overall food service quality.

THE JOB ROLE WILL INCLUDE THE FOLLOWING RESPONSIBILITIES:

• Menu Planning: Designing nutritious and appealing menus that meet the dietary needs of students while
adhering to budgetary constraints and nutritional guidelines.
• Food Preparation: Overseeing the preparation of meals, ensuring high-quality standards, portion control,
and adherence to food safety regulations.
• Kitchen Management: Managing the day-to-day operations of the school kitchen, including scheduling staff,
maintaining inventory, and overseeing cleaning and maintenance tasks.
• Supervision: Supervising kitchen staff, providing training and guidance as needed, and ensuring efficient
workflow and teamwork.
• Ordering and Inventory: Managing inventory levels, placing orders for food and kitchen supplies, and
maintaining records of expenses and inventory turnover.
• Menu Adaptation: Adapting menus for special events, dietary restrictions, and cultural or religious
considerations as required.
• Budgeting: Developing and managing budgets for food costs, labor, equipment maintenance, and other
expenses related to food service operations.
• Customer Service: Ensuring excellent customer service by interacting with students, faculty, and staff,
addressing feedback and complaints, and striving to continuously improve the dining experience.
• Health and Safety Compliance: Ensuring compliance with health and safety regulations, conducting
regular inspections, and implementing procedures to prevent foodborne illnesses and accidents.
• Menu Promotion: Promoting healthy eating habits and sustainability initiatives through menu choices,
educational programs, and collaboration with school stakeholders.

This role combines culinary expertise with managerial skills to create a safe, efficient, and enjoyable
dining experience for students and staff.