A minimum of two to three years of hands-on cooking experience, ideally within a school, institutional, or high-volume kitchen setting.
A certificate or diploma in food production, catering, or a related field is an added advantage, but is not a requirement if the candidate has strong, demonstrable experience.
A valid Certificate of Good Conduct from the Directorate of Criminal Investigations, issued within the last twelve months.
A valid Food Handler's Medical Certificate from an approved health facility, as required under Kenyan public health regulations for anyone preparing or serving food in an institutional setting.
Basic knowledge of food hygiene and safety practices, including correct storage temperatures and cross-contamination prevention.
Willingness to reside onsite, given that accommodation is provided as part of the role.
Maturity and a strong sense of responsibility, given the direct daily involvement with feeding young children.
A genuine team player who works well alongside the Head Chef and other kitchen staff, without needing constant supervision.
High standards of personal hygiene and cleanliness, and a consistent, disciplined approach to kitchen sanitation.
Physical stamina, since the role involves long hours on one's feet, lifting, and repetitive kitchen tasks.
Reliability and punctuality, particularly around fixed meal times that cannot be delayed.
A calm, patient manner, especially during busy periods such as morning breakfast rushes or large school events.
Good communication skills, sufficient to follow instructions clearly and flag problems before they become serious.
GK
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