KEY RESPONSIBILITY AREAS
Management/Administration
• Registers all participants/guests using the Centre
• Prepares duty rosters for the Assistant Housekeeper and the Cook
• Assists with the cleaning of the classroom, kitchen, dining room, office, dormitories and other buildings
• Ensures that all bathrooms are cobwebbed, and curtains washed
• Assists in the ordering and purchasing of food items and toiletries for the centre
• Keeps stock of supplies in store room
• Ensures that the garbage from the dormitories is properly disposed of
• Reports damage to the dormitories, breakage of dormitory items and kitchen utensils to the Centre Manager
• Reports shortages of kitchen utensils, dormitory items household articles and cooking gas to Centre Manager
• Makes requests for additional relief housekeeping staff where necessary
Technical/Professional Responsibilities
• Coordinates and supervises all culinary and housekeeping activities
• Prepares work schedules and work plans for staff
• Organizes the dining room, prepares and serves meals
• Launders and stores bed linen, curtains, table cloths
• Prepares dormitories for clients
• Inspects dormitories, classroom, office, cottage and dining room to ensure that they are
always in a state of readiness
• Cleans the dormitories, office and cottage
• Assists with preparing the budget for meals and toiletries and prepares shopping list
• Prepares food inventory with list of food items in storage
Human Resource Responsibilities
• Supervises the performance of the Assistant Housekeeper and the Cook
• Provides effective leadership and guidance to staff supervised
• Identifies training and career development needs for staff and provides advice on training intervention needed to improve their competencies.
• Manages, appraises and evaluates the performance of staff
• Provides counseling to staff
• Performs any other related duties that are assigned from time to time.
• Clients registered within the agreed timeframe and in accordance with established
• Duty roster prepared and circulated within the given timeframe
• Dormitories, cottage, classroom, office and dining room cleaned according to established procedures
• Menus prepared within the agreed timeframe
• Menu budgets prepared within the agreed timeframe
• Meals prepared and served in accordance with established food safety standards and within the agreed timeframe
• Curtains, beds and table linen laundered within the agreed timeframe
• Clients service record completed and signed according to the set standard and within the given timeframe
• Food stock inventorized in accordance with established record keeping guidelines
• Building and surroundings cleaned
• Employees performance managed and appraised in accordance with the Performance Management and Appraisal System (PMAS)
• Good oral communication skills
• Good written communication skills
• Good interpersonal skills
• Strong customer and quality focus skills
• Good problem solving and conflict management skills
• Ability to work in a team
• Planning and organizing skills
• Skills in the Culinary Arts
• Storekeeping and record keeping skills
• Knowledge of the operations of Government / Knowledge of the Ministry’s policies
MINIMUM REQUIRED QUALIFICATION AND EXPERIENCE
• Certificate in the Culinary Arts/Catering
• Certificate in Home Management
• One (1) year experience in catering
SPECIAL CONDITIONS ASSOCIATED WITH THE JOB
Applications accompanied by resumes should be submitted no later than
Human Resource Management and Development Division
Ministry of Agriculture and Fisheries
Please note that we thank all for responding but only shortlisted applicants