Mater Misericordiae Hospital, a leading healthcare institution in East and Central Africa, continues to uphold its mission of providing exceptional, compassionate, and Christ-centered healthcare services. The hospital’s success has been built upon its dedicated and competent workforce, which continually upholds the highest standards of service delivery to patients, clients, and staff.
As part of its ongoing commitment to excellence, the hospital is inviting applications from qualified, experienced, and motivated individuals to join its team in various positions within the catering and hospitality department. The available opportunities include Waiter/Waitress, Cooks, and Sous Chef. These roles are critical in ensuring that the hospital maintains superior standards in food service, hygiene, and overall patient satisfaction.
Each position demands individuals who are attentive to detail, team-oriented, and passionate about delivering quality service in a fast-paced healthcare environment. The following are the detailed job descriptions for each role:
Job Vacancy – Waiter/Waitress
Job Summary:
The Waiter/Waitress will be responsible for ensuring efficient food and beverage services are provided to patients, customers, and staff in a clean, safe, and pleasant environment. This role plays an important part in supporting the hospital’s commitment to patient care by ensuring timely and hygienic food service within wards and staff facilities.
Main Duties and Responsibilities:
- Maintain cleanliness of the ward kitchenette and ensure it is organized for efficient operations.
- Provide prompt and professional food service to patients while upholding hygiene and safety standards at all times.
- Clean all cutlery, crockery, and ensure a consistent supply of clean water for both patients and staff.
- Thoroughly scrub and clean all kitchen surfaces, including fridges, shelves, and walls within the ward kitchenette.
- Collect and forward patient menus and diet sheets to the kitchen daily to facilitate accurate meal preparation by the dietician.
- Prepare mis-en-place for dinner service and ensure late menus are submitted to the Catering Department.
- Serve patients with all meals according to the prescribed diet plan and hospital standards.
- Prepare and serve tea for ward staff, ensuring proper scheduling and cleanliness in service delivery.
- Ensure patient satisfaction by verifying that all patients have been served, addressing any concerns, and providing proper handover to the next shift for continuity.
Qualifications, Skills, and Experience:
- Diploma in Food and Beverage from a recognized institution.
- At least one year of experience in a similar position.
- Trained and experienced in HACCP. Experience in a busy hospital environment is an added advantage.
Job Vacancy – Cooks
Job Summary:
The Cook will be responsible for daily food production within the assigned kitchen section. The position involves preparing meals in accordance with established menus, maintaining cleanliness and hygiene, and ensuring that all meals meet nutritional and quality standards approved by the hospital dietitian.
Main Duties and Responsibilities:
- Handle daily food production tasks in the designated kitchen section while adhering to hospital recipes and dietary requirements.
- Ensure that food is prepared and cooked in a clean and hygienic environment in compliance with health and safety regulations.
- Prepare daily mis-en-place to support smooth and timely meal preparation.
- Assist in the dispensing and serving of food to ensure efficient service delivery and portion control.
- Maintain high standards of cleanliness and hygiene in the kitchen, including work surfaces, utensils, and cooking equipment.
- Ensure that all equipment used in the kitchen is in proper working condition and report any faults promptly.
- Collaborate with executive kitchen staff to determine food supply requirements and maintain adequate stock levels to prevent shortages.
- Participate in the continuous improvement, development, and implementation of Quality Management Programs such as HACCP, FSMS, and QMS.
- Perform other duties as assigned from time to time by the Section Head or Supervisor.
Qualifications, Skills, and Experience:
- Diploma in Food Production from a recognized college.
- Minimum of one year’s experience working in a busy hotel or hospital kitchen.
- Strong communication and teamwork skills.
- Excellent execution and organizational abilities.
- Results-oriented with the ability to meet production targets and maintain quality standards.
Job Vacancy – Sous Chef
Job Summary:
The Sous Chef will assist the Executive Chef in overseeing the overall kitchen operations, ensuring high-quality food preparation, production efficiency, and compliance with hygiene and safety standards. This role requires strong leadership, creativity, and the ability to manage and train kitchen staff while maintaining operational excellence.
Main Duties and Responsibilities:
- Plan and coordinate daily production schedules in alignment with menus approved by the hospital dietitian.
- Conduct pre-shift briefings to assign tasks, communicate production goals, and monitor portion control to ensure consistency and reduce waste.
- Carry out temperature, taste, and presentation checks every two hours, maintaining digital HACCP logs for traceability and quality assurance.
- Train and mentor junior staff on modern cooking techniques such as sous-vide, blast chilling, and proper infection-control measures in a healthcare kitchen setting.
- Supervise receiving and storage of raw materials to ensure compliance with the First-In, First-Out (FIFO) principle and 100% adherence to cold-chain requirements.
- Step in for the Executive Chef when required, including participating in menu costing, supplier negotiations, and external audits.
- Respond to patient and customer feedback within a 30-minute timeframe, investigate concerns, and implement corrective actions to enhance service delivery.
- Collaborate with the dietitian, procurement, and catering departments to optimize food production and maintain high standards of patient satisfaction.
- Promote teamwork, uphold hospital policies, and ensure adherence to health and safety protocols.
Qualifications and Experience:
- Diploma in Food Production, Culinary Arts, or an equivalent qualification.
- Minimum of four years’ experience in a high-volume institutional or hotel kitchen, including at least one year in a supervisory capacity. Experience in a hospital or healthcare environment is highly desirable.
- Proficiency in therapeutic diets, food costing, Microsoft Office applications, and inventory management systems.
- Strong leadership and customer service orientation, crisis management capability, and a high degree of professional integrity.
Application Process
Interested candidates who meet the outlined requirements are invited to submit their applications, including:
- A detailed curriculum vitae (CV).
- Copies of relevant academic and professional certificates.
- Contact details of three referees, including their telephone numbers and email addresses.
Applications should be sent to [email protected] no later than 10th October 2025.
Applicants are required to clearly indicate the title of the position they are applying for in the subject line of the email.
Only shortlisted candidates will be contacted. Please note that Mater Misericordiae Hospital does not charge any fee at any stage of the recruitment process.
Mater Misericordiae Hospital remains committed to providing a supportive and inclusive working environment. Successful candidates will join a team that values professionalism, teamwork, and the continuous pursuit of service excellence in healthcare delivery.
Through these opportunities, the hospital seeks individuals who are not only skilled and qualified but also passionate about serving others and contributing to the wellbeing of patients and staff alike. Those who meet the criteria and share the institution’s values are encouraged to apply and become part of a mission-driven organization that continues to make a difference in healthcare across the region.
