Kabarak University is a private Chartered institution of higher learning located in a serene, secure environment in Nakuru County, Kenya. Founded on Christian principles, the university is dedicated to producing graduates of academic excellence who are also morally upright and God-fearing. We believe in nurturing talent through professional training and hands-on experience to ensure our students and staff contribute positively to national and global development.
We are currently inviting applications for the position of Cook (Garde Manger/Butchery). This role is a vital part of our hospitality and catering services, helping the university meet its commitment to providing high-quality meals to staff, students, and guests. If you are passionate about food production, have experience in butchery and cold food presentation, and thrive in collaborative, fast-paced environments, this opportunity is tailor-made for you.
Position Title:
Cook (Garde Manger/Butchery)
Advert Number:
4645/2025
Position Reference:
KABU01/AD/D008/10/06/002
Number of Positions Available:
1
Employment Type:
Contract
Contract Duration:
1 year
Location:
Kabarak University Main Campus
Reporting To:
Executive Chef
Department:
Catering and Accommodation Services
Academic Qualification Required:
Certificate in Catering and Accommodation
Professional Certification:
- Certificate in Food Production or Culinary Arts
- Valid Food Handler’s Certificate
Experience Required:
Minimum 3 years in a similar position within the food and beverage service industry, particularly focusing on butchery and cold food preparation.
Detailed Job Description
General Overview
The successful candidate will be responsible for the preparation and presentation of cold dishes and meat cuts as part of the university’s culinary offerings. The role also includes ensuring high standards of hygiene, food safety, and quality control are maintained at all times. This position is especially suited to individuals with a strong background in butchery and Garde Manger kitchen operations.
Key Duties and Responsibilities
1. Food Preparation and Production
- Prepare specific meat cuts according to the kitchen menu specifications.
- Conduct precise deboning and trimming to ensure minimal waste and maximum yield.
- Prepare a wide range of cold dishes, including salads, pâtés, terrines, and cold platters.
- Implement standard recipes and portion control guidelines to ensure consistent food quality.
- Follow the directives and production schedules provided by the Chef de Partie (Garde Manger).
2. Innovation and Presentation
- Actively participate in menu execution and collaborate with kitchen colleagues in food planning.
- Suggest innovative ideas for dish presentation and enhancements to the menu, especially in the cold kitchen and meat sections.
- Recommend improvements to existing preparation techniques and culinary practices.
3. Quality and Speed in Production
- Maintain a high level of productivity by preparing meals efficiently while preserving food quality.
- Work in coordination with the entire culinary team to meet deadlines and service times.
- Respond to feedback by adjusting preparation methods and incorporating new approaches for better outcomes.
4. Sanitation and Safety Compliance
- Uphold all health, safety, and hygiene standards set by the University and applicable health authorities.
- Maintain cleanliness of assigned workstations, ensuring all tools and surfaces are sanitized.
- Adhere strictly to the University’s Quality Management System and Health and Safety Regulations.
5. Operational Coordination
- Collaborate effectively with other kitchen departments and service staff for seamless operation.
- Provide support in other culinary areas such as hot kitchen, pastry, and special event catering when required.
- Take responsibility for the correct storage and labelling of food items in the butchery and cold kitchen.
6. Training and Knowledge Sharing
- Participate in team briefings, knowledge-sharing sessions, and kitchen meetings.
- Assist junior staff in learning safe and proper butchery and cold kitchen techniques under the guidance of the Executive Chef.
7. Record Keeping and Inventory
- Monitor stock levels of butchery and cold kitchen supplies and report replenishment needs to the supervisor.
- Minimize food wastage by ensuring proper portioning, use of leftovers, and FIFO (First-In, First-Out) stock rotation.
8. Miscellaneous Responsibilities
- Undertake any other duties or responsibilities as may be delegated from time to time by the Executive Chef or other supervisors within the culinary department.
Key Competencies and Attributes
- Demonstrated proficiency in hot and cold food preparation, with specialization in butchery and garde manger.
- Ability to work in a high-volume kitchen environment while maintaining accuracy and quality.
- Excellent understanding of food safety practices and HACCP regulations.
- Creativity in cold dish presentation and awareness of current culinary trends.
- Strong teamwork spirit and willingness to collaborate in a multicultural environment.
- Capacity to take initiative and provide solutions within the kitchen operations.
- Discipline, reliability, and a strong sense of responsibility towards the job.
Employment Terms
This is a contract-based position for a period of one (1) year. The contract is renewable based on performance and operational needs. The role offers a professional environment within a growing institution, with opportunities for further career development and exposure to institutional catering standards.
Application Details
Advert Date:
10th June 2025
Application Deadline:
24th June 2025
How to Apply:
Applicants who meet the above criteria should send their application documents to the appropriate contact. Since the job advertisement has not specified an online application link, please refer to the email or application channel indicated in the full job post or university careers portal.
We encourage all qualified candidates to apply and become part of a dynamic team at one of Kenya’s most prestigious academic institutions. Kabarak University is an equal opportunity employer and is committed to diversity in its workforce.
For further inquiries or clarification, contact the Executive Chef at Kabarak University through the official communication channels.
Let your culinary career flourish in a professional environment that values excellence, innovation, and service. Join us in upholding the highest standards in university catering.
