Reporting to the Head Cook a line cook is responsible for the daily preparation of food items.

Other key responsibilities include:
Participate in the preparation and cooking and serving of food items in accordance with specified menus and section requirements as directed in a sanitary and timely manner
Follows recipes, presentation specifications and measure out correct quantities to be cooked and size of portions to be served, taking into account orders placed.
Restocks all items as needed throughout the shift, check quantity and quality of stock received and notify stores department of deficiencies.
Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and restaurant as appropriate.

Desired Skills / Qualifications:
Diploma in Culinary Arts or similar qualification, or prior progressive, relevant experience
3 to 5 years experience in a similar role in the kitchen department of a large hotel, resort or restaurant
Understanding and knowledge of safety, sanitation and food handling procedures
Team player and displays problem solving abilities, be self motivated and organized
Ability o work calmly and effectively under pressure

How to Apply
Please send you application letter indicating your suitability to this role, together with a copy of your updated resume, your current salary and benefits package to hr@trianum.co.ke.

Interviews will be held in Kisumu for the Kisumu based positions.

Please ensure that you indicate the position title in the Subject line of the email.

Only shortlisted candidates will be contacted.