Job description

Responsibilities

Administer and control the Catering unit;

2.         Plan, organize, and direct the activities of catering personnel;

3.         Undertake budgetary control and food supplies and consumption;

4.         Design and maintain suitable and efficient catering services

5.         Confer with the Administrative Services Officer on all policy matters pertaining to the provision of meals to the Institute;

6.         Arrange banqueting, parties, and other special functions as requested from time to time;

7.         Ensure that the kitchen, storage facilities, and all work areas are kept clean in conformity with sanitary regulations;

8.         Appraise and report on the performance of foodstuff contractors; 

9.         Maintain data on rood costs and other kitchen records;

10.       Any other duties as may be assigned by the Administrative Officer.

Qualifications

Diploma in Food production, Diploma in Hospitality management or related qualification

5  years and above.