Commis Chef Trainee (Cold Kitchen) [Openings: 5]

Hospitality

K sh 38,000 – 52,000 gross / month

Openings: 5 Location: Nairobi – Gigiri (UN Ave / Diplomatic restaurants strip) Overview: Nestled in the heart of Gigiri’s diplomatic and business district, this kitchen hums with energy from early prep to the final service bell. You’ll dive into every stage of culinary prep washing, chopping, portioning, labeling while learning to keep your station impeccably clean under strict HACCP standards. Timing is everything: dishes must leave the pass on schedule, and attention to detail keeps both taste and presentation impeccable. Teamwork is non-negotiable here. Senior chefs are hands-on, showing you proper knife techniques, batch prep, and smart ways to minimize waste without sacrificing quality. You’ll rotate between prep stations and plating, getting a full picture of kitchen operations while building speed and precision. This isn’t just about following recipes; it’s about learning the rhythm of a professional kitchen. Every mise en place, every garnish, every labeled container contributes to a smooth service and happy diners who expect the highest standard. The brigade thrives on craft and efficiency. If you enjoy environments where you can measure your progress by the neatness of your station, the accuracy of your prep, and the pace you maintain, this is your kind of kitchen. By the end of your rotation, you’ll have sharpened technical skills, learned kitchen discipline, and gained real confidence working under the pressure of a high-demand, high-standards culinary operation. Key Responsibilities: - Prep vegetables, dressings, canapés; label & date. - Maintain cold chain; sanitize stations; control waste. - Assist during service and restock efficiently. Education & Experience: - Certificate/Diploma in Culinary/Food Production; 0–1 year. Skills: - Knife skills, hygiene discipline, stamina, teamwork. KPIs: - Prep accuracy, wastage %, hygiene score, and plating consistency. Compensation (Kenya): - Base: KES 38,000–52,000. - Service premium: KES 400–700 per banquet/event. Estimates from clients; final pay depends on knife test, shift coverage, and speed during trial mise. Benefits: - Medical, meals on duty, uniform, laundry. Growth Path: - Commis → Demi-Chef → Chef de Partie.