HC
Human Capital Outsourcing Limited
KITCHEN OPERATIONS
KITCHEN OPERATIONS
KITCHEN RECEIPT HANDLER / FOOD DISPATCHER
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Responsibilities
Receive and review all food receipts/orders presented to the kitchen.
Confirm that the receipt is genuine, valid and properly authorized through the approved system.
Verify the items and quantities ordered before food is released.
Ensure that kitchen staff prepare food only against valid orders.
Confirm that modifications, cancellations or special requests have proper authorization.
Act as the final control point before food leaves the kitchen.
Dispatch food strictly according to the receipt/order.
Verify that the correct food items and quantities are being issued.
Ensure that no unauthorized, unrecorded or undocumented food leaves the kitchen.
Match completed food orders against the relevant receipt before handing them over to the waiter, customer or designated service point.
Ensure that partially fulfilled orders are clearly tracked and followed up.
Maintain strict control over food leaving the kitchen.
Be alert to possible errors, unauthorized requests, duplicate orders, fake receipts, verbal orders or attempts to obtain food without payment documentation.
Immediately challenge any order that does not meet the hotel's established procedures.
Report suspicious transactions, unexplained food shortages, wastage or irregular requests to the supervisor.
Prevent food from being released simply because an employee, waiter, customer or other person requests it verbally.
Maintain clear communication with the cashier, kitchen team, waiters and supervisors.
Resolve discrepancies between the receipt and the food requested before dispatch.
Do not accept pressure from waiters, kitchen staff, customers or other employees to bypass established controls.
Escalate unresolved discrepancies to the appropriate supervisor or management.
Maintain proper custody and organization of kitchen receipts/orders.
Ensure receipts are not lost, altered, duplicated or deliberately removed from the control process.
Maintain records of dispatched, pending, cancelled and returned orders where required.
Account for all receipts received during the shift.
Ensure that cancelled or returned food orders are handled according to hotel procedure.
The correct food item has been prepared.
The quantity corresponds with the receipt.
The order is complete.
The food is appropriately presented for service.
Any special instructions appearing on the order have been observed.
Skills & Requirements
KCSE or equivalent qualification.
Certificate/Diploma in Hospitality, Food & Beverage, Catering, Business or related field is an added advantage.
Previous experience in a hotel, restaurant, kitchen, food service or dispatch environment.
Experience handling POS receipts/orders is an advantage.
Basic numerical and record-keeping skills.
Good communication and coordination skills.
Firm and assertive.
Tough-minded and disciplined.
Sober and level-headed.
Not easily swayed or intimidated.
Willing to say NO when procedures are being bypassed.
Able to challenge colleagues respectfully but firmly.
Highly observant and alert to irregularities.
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