Dishwashing & Cleaning
Ensure all crockery, cutlery, glassware, and kitchen equipment are washed, sanitized, and stored correctly.
Maintain cleanliness in the dishwashing area and all kitchen sections.
Assist with deep cleaning of kitchen equipment and workstations as scheduled.
Support to Kitchen & Service Teams
Deliver clean items to the kitchen and service areas promptly.
Replenish service stations with clean dishes, utensils, and glassware during busy operations.
Provide support during large events by ensuring adequate clean wares are available and by helping with event setup and breakdown.
Waste & Inventory Handling
Properly dispose of kitchen waste and ensure garbage is segregated as per hotel policy.
Assist in checking inventory of cleaning supplies and report shortages in a timely manner.
Teamwork & Communication
Work effectively as part of the stewarding team and with kitchen and service teams.
Ability to follow instructions and maintain a positive, can-do attitude.
Communicate clearly and respectfully with team members and supervisors.
Safety & Hygiene Compliance
Strictly follow health and safety protocols.
Report any equipment malfunction, breakage, or safety hazard to the steward supervisor or chef on duty.
Requirements
Educational Background
KCSE certificate or equivalent.
Certificate or basic training in Food & Beverage Operations or Hospitality is an added advantage.
Work Experience
Minimum of 2 years’ experience in a hotel or high-volume restaurant setup, preferably in a stewarding or kitchen support role.
Experience working in banquet/event settings with large guest numbers (up to 300 pax) is desirable.
Technical Skills
Strong understanding of kitchen hygiene and sanitation standards (knowledge of HACCP or similar practices is a plus).
Familiarity with the use of industrial dishwashing machines and cleaning chemicals.
Ability to handle, clean, and organize kitchen utensils, equipment, and storage areas efficiently.
Basic knowledge of waste segregation, recycling, and environmentally friendly practices in kitchen operations.
Physical Requirements
Must be physically fit to lift heavy equipment, stand for long periods, and handle a fast-paced working environment.
Ability to work in hot, humid, and noisy environments typical of busy kitchens.
Skills Required
- Minimum 2 years' experience in a hotel or restaurant
- KCSE certificate or equivalent
- Certificate or training in Food & Beverage Operations or Hospitality
- Strong understanding of kitchen hygiene and sanitation standards
- Experience working in banquet or event settings
What We Do
KOFISI Africa is a leading provider of premium, hospitality-led shared workspaces, offering sophisticated office design and community spaces across Africa.
