Catering Officer at Kenyatta National Hospital

KNH has turned 115 years and it had its Centenary Celebration in 2001. The Hospital was built to fulfill the role of being a National Referral and Teaching Hospital, as well as to provide medical research environment. Established in 1901 with a bed capacity of 40, KNH became a State Corporation in 1987 with a Board of Management and is at the apex of the referral system in the Health Sector in Kenya. It covers an area of 45.7 hectares and within the KNH complex are College of Health Sciences (University of Nairobi); the Kenya Medical Training College; Kenya Medical Research Institute and National Laboratory Service (Ministry of Health). KNH has 50 wards, 22out-patient clinics, 24 theaters (16 specialized) and Accident & Emergency Department. Out of the total bed capacity of 1800, 209 beds are for the Private Wing. Kenyatta National Hospital in Nairobi is the oldest hospital in Kenya. Founded in 1901 with a bed capacity of 40 as the Native Civil hospital, it was renamed the King George VI in 1952. At that time the settler community were served by the nearby European Hospital (now Nairobi Hospital). It was renamed Kenyatta National Hospital – after Jomo Kenyatta – following independence from the British. It is currently the largest referral and teaching hospital in the country. Kenyatta National Hospital has a capacity of 1800 beds and has over 6000 staff members. It covers an area of 45.7 hectares. The University of Nairobi Medical School, and several government agencies are located on the campus.

JOB GROUP KNH 9 (1 POST) (KNH OTHAYA HOSPITAL)

An Officer at this level will be responsible to Senior Catering Officer.

Duties and Responsibilities

1. Coordinating of food production and service in the Hospital


2. Ensuring daily and thorough cleaning of the kitchen and kitchen equipment


3. Monitoring adherence to the hot and cold chain processes


4. Ensuring meal production and service is done to meet the requirements in the service charter.


5. Receiving food and non-food items as per LPO and schedule from the suppliers for use at the Main kitchen food production area in collaboration with other members of the receiving team,


6. Maintaining the food sampling and monitoring tools


7. Preparing duty rota for staff under him/her, supervise and appraise staff based on productivity report


8. Ensuring adherence to FIFO store management systems


9. Checking and controlling food portions and wastage


10. Documenting and addressing client complaints and compliments.


11. Updating and maintaining the risk register


12. Ensuring meal production is as per the provided recipes


13. Daily costing of food items issued


14. Monitoring food issues and balances


15. Implementing OSHE guidelines


16. Assisting in Developing standard operating procedures for the section and ensure compliance


17. Taking part in the implementation of departmental performance contract


18. Participating in the formulation, conducting and analysing customer satisfaction survey for patients and address customer feedback


19. Coaching and mentorship of staff


20. Enforcing staff adherence to HACCP standards

Qualifications and Experience

1. Bachelor’s degree in Hotel and Catering Management or Hotel and Hospitality Management or Hospitality and Tourism Management or its equivalent qualification from a recognized institution.


2. Registered with relevant professional body


3. Evidence in Proficiency in Computer Application.


4. Fulfillment of requirements of Chapter Six (6) of the Constitution of Kenya, 2010.

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