QUALIFICATIONS,REQUIREMENTS, DUTIES AND RESPONSIBILITIES Duties and responsibilities i) Oversee the Kitchen organization with a view to optimal resource utilization, hygiene and general operation;ii) Plan menus and follow up guidelines on nutrition and healthy diet;iii) Plan for food orders for clients;iv) Supervise cleanliness of catering facilities;v) Manage kitchen equipment’s;vi) Supervise cooks and all kitchen staff;vii) Coordinate food preparation, cooking, placement and delivery of food stuff;viii) Perform other duties that may be assigned from time to time.Requirements for Appointment i) Have a minimum professional qualification of a Certificate in catering and accommodation management or equivalent qualification from a recognized institution;ii) Valid certificate of health for food handlers;iii) Demonstrate professional competence as reflected in work performance and results;iv) Successful applicant to meet the requirements of Chapter Six of the Constitution on Leadership and Integrity.