Jobs Kenya

Job Field: Sector in Administration / Secretarial  , Catering / Confectionery

  • EN – Assistant Food & Beverage Manager

    EN – Assistant Food & Beverage Manager

    Job Description

    Assistant Food & Beverage Manager
    Are you a passionate foodie who is not afraid of thinking outside the box? Then, we have the job for you! As a Assistant Food & Beverage Manager, you will strategically lead the team to take guest satisfaction to the next level.

    What is in it for you:

    In 3-4 bullet points, showcase the benefits and perks of working at the property
    Employee benefit card offering discounted rates in Accor worldwide
    Learning programs through our Academies and the opportunity to earn qualifications while you work
    Opportunity to develop your talent and grow within your property and across the world!
    Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21
    What you will be doing:
    Lead, mentor and train the Food & Beverage Operations team
    Ensure Food & Beverage relevant brand standards are maintained
    Strategize on new products and service offerings
    Create unforgettable experiences for our guests”

    Qualifications
    Your experience and skills include:

    Previous experience in a similar capacity
    Degree in Hotel Management or related field
    Detailed F&B knowledge

    Apply via :

    jobs.smartrecruiters.com

  • Food Services Lead Food Service Worker Cook

    Food Services Lead Food Service Worker Cook

    KBR is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, disability, sex, sexual orientation, gender identity or expression, age, national origin, veteran status, genetic information, union status and/or beliefs, or any other characteristic protected by federal, state, or local law.
    Food Services Lead

    Responsible for direct supervision/training of subcontractor personnel.
    Participates in Hot and Cold Food Production,
    Recipe Compliance and assures adherence to Food Production/Service/Sanitation Standards.
    Reports to the Food Service Supervisors and the Galley Managers.
    May assume responsibility of the Supervisor in their absence. Will provide direct “hands on” operational oversight for, but not limited to, preparation of menu items according to recipes and other tasks for the kitchen and dining room operations in the Galley on their assigned shift, immediately correcting deficiencies as noted.
    Assure all personnel wear appropriate PPE when operating equipment or handling potentially hazardous chemicals.
    Review Preventive Medicine and KBR QA/QC Inspections with Food Service Supervisors, correcting all documented deficiencies.
    Assure compliance with Military & KBR Policies and Procedures and the Galley PWS to include:

    NAVSUP P-486 Food Service Management Vol 1&2
    Tri-Service Food Code
    NAVMED 5010-C. 1
    21 Day Conops menu
    NAVSUP Publication 7 (Recipe Cards)

    Minimum Skills:

    Must be have 4 Hour Navy safety and Sanitation Training
    Must have 3 years Food Service and/or Cook experience
    Must Have Computer and Communication skills.
    Must have a food service medical screening and be “Fit for Duty”.
    Must be able to lift 30 pounds.
    Culinary or Military Dining Facility background helpful but not required.
    Must have High school diploma/GED with 2+ years food service experience
    Must have previous experience in overseeing employees.

    Additional requirements:

    Must be fluent in English
    Must possess passport book (not passport card) with at least 12 months of remaining validity AND with at least 4 blank visa/stamp pages remaining
    Must possess driver’s license with at least 6 months of remaining validity

    go to method of application »

  • Supervisor

    Supervisor

    Reporting to the general manager
     Job Description:

    Schedule and manage all activities for restaurant staff according to guidelines and ensure proper uniform of staff at all times and provide assist to all guest and administer all requirements for meals.
    Maintain all restaurant equipment’s and records and ensure compliance to all standards and perform work according to hotel policies and procedures.
    Supervise all kitchen and dining room activities and ensure optimal quality of all production and coordinate with guests to maintain optimal level of customer satisfaction and analyze all customer requirements and provide efficient response.
    Collaborate with manager to review all employee performance and provide training to increase all performance and monitor all guest requests efficiently to achieve all customer objectives and maintain knowledge on all liquor regulations.
    Manage all storage supplies and assign staff in all requisition activities and evaluate all daily specials.
    Oversee all work in shift and restock all supplies at end of shift and perform regular inspections on all equipment and recommend required repairs.
    Observing, receiving, and otherwise obtaining information from all relevant sources.
    Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
    Analyzing information and evaluating results to choose the best solution and solve problems
    Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events
    Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others
    Getting members of a group to work together to accomplish tasks.
    Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
    Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
    Developing specific goals and plans to prioritize, organize, and accomplish your work.
    Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
    Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
    Encouraging and building mutual trust, respect, and cooperation among team members.

    Requirements and Qualifications

    High school diploma required; Bachelor’s/Diploma in Business Administration or Hospitality preferred
    Significant working experience in the hospitality industry and in management (High end restaurant)
    Front and back of house experience is a plus
    Strong working knowledge of food and beverage service
    Ability to use restaurant management software(P.O.S)
    Strong leadership and management skills
    Decisive and critical thinker

  • Food Services Lead Food Service Worker Cook

    Food Services Lead Food Service Worker Cook

    KBR is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, disability, sex, sexual orientation, gender identity or expression, age, national origin, veteran status, genetic information, union status and/or beliefs, or any other characteristic protected by federal, state, or local law.
    Food Services Lead

    Responsible for direct supervision/training of subcontractor personnel.
    Participates in Hot and Cold Food Production,
    Recipe Compliance and assures adherence to Food Production/Service/Sanitation Standards.
    Reports to the Food Service Supervisors and the Galley Managers.
    May assume responsibility of the Supervisor in their absence. Will provide direct “hands on” operational oversight for, but not limited to, preparation of menu items according to recipes and other tasks for the kitchen and dining room operations in the Galley on their assigned shift, immediately correcting deficiencies as noted.
    Assure all personnel wear appropriate PPE when operating equipment or handling potentially hazardous chemicals.
    Review Preventive Medicine and KBR QA/QC Inspections with Food Service Supervisors, correcting all documented deficiencies.
    Assure compliance with Military & KBR Policies and Procedures and the Galley PWS to include:

    NAVSUP P-486 Food Service Management Vol 1&2
    Tri-Service Food Code
    NAVMED 5010-C. 1
    21 Day Conops menu
    NAVSUP Publication 7 (Recipe Cards)

    Minimum Skills:

    Must be have 4 Hour Navy safety and Sanitation Training
    Must have 3 years Food Service and/or Cook experience
    Must Have Computer and Communication skills.
    Must have a food service medical screening and be “Fit for Duty”.
    Must be able to lift 30 pounds.
    Culinary or Military Dining Facility background helpful but not required.
    Must have High school diploma/GED with 2+ years food service experience
    Must have previous experience in overseeing employees.

    Additional requirements:

    Must be fluent in English
    Must possess passport book (not passport card) with at least 12 months of remaining validity AND with at least 4 blank visa/stamp pages remaining
    Must possess driver’s license with at least 6 months of remaining validity

    go to method of application »

  • Supervisor

    Supervisor

    Reporting to the general manager
     Job Description:

    Schedule and manage all activities for restaurant staff according to guidelines and ensure proper uniform of staff at all times and provide assist to all guest and administer all requirements for meals.
    Maintain all restaurant equipment’s and records and ensure compliance to all standards and perform work according to hotel policies and procedures.
    Supervise all kitchen and dining room activities and ensure optimal quality of all production and coordinate with guests to maintain optimal level of customer satisfaction and analyze all customer requirements and provide efficient response.
    Collaborate with manager to review all employee performance and provide training to increase all performance and monitor all guest requests efficiently to achieve all customer objectives and maintain knowledge on all liquor regulations.
    Manage all storage supplies and assign staff in all requisition activities and evaluate all daily specials.
    Oversee all work in shift and restock all supplies at end of shift and perform regular inspections on all equipment and recommend required repairs.
    Observing, receiving, and otherwise obtaining information from all relevant sources.
    Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
    Analyzing information and evaluating results to choose the best solution and solve problems
    Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events
    Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others
    Getting members of a group to work together to accomplish tasks.
    Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
    Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
    Developing specific goals and plans to prioritize, organize, and accomplish your work.
    Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
    Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
    Encouraging and building mutual trust, respect, and cooperation among team members.

    Requirements and Qualifications

    High school diploma required; Bachelor’s/Diploma in Business Administration or Hospitality preferred
    Significant working experience in the hospitality industry and in management (High end restaurant)
    Front and back of house experience is a plus
    Strong working knowledge of food and beverage service
    Ability to use restaurant management software(P.O.S)
    Strong leadership and management skills
    Decisive and critical thinker

  • Food Services Lead Food Service Worker Cook

    Food Services Lead Food Service Worker Cook

    KBR is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, disability, sex, sexual orientation, gender identity or expression, age, national origin, veteran status, genetic information, union status and/or beliefs, or any other characteristic protected by federal, state, or local law.
    Food Services Lead

    Responsible for direct supervision/training of subcontractor personnel.
    Participates in Hot and Cold Food Production,
    Recipe Compliance and assures adherence to Food Production/Service/Sanitation Standards.
    Reports to the Food Service Supervisors and the Galley Managers.
    May assume responsibility of the Supervisor in their absence. Will provide direct “hands on” operational oversight for, but not limited to, preparation of menu items according to recipes and other tasks for the kitchen and dining room operations in the Galley on their assigned shift, immediately correcting deficiencies as noted.
    Assure all personnel wear appropriate PPE when operating equipment or handling potentially hazardous chemicals.
    Review Preventive Medicine and KBR QA/QC Inspections with Food Service Supervisors, correcting all documented deficiencies.
    Assure compliance with Military & KBR Policies and Procedures and the Galley PWS to include:

    NAVSUP P-486 Food Service Management Vol 1&2
    Tri-Service Food Code
    NAVMED 5010-C. 1
    21 Day Conops menu
    NAVSUP Publication 7 (Recipe Cards)

    Minimum Skills:

    Must be have 4 Hour Navy safety and Sanitation Training
    Must have 3 years Food Service and/or Cook experience
    Must Have Computer and Communication skills.
    Must have a food service medical screening and be “Fit for Duty”.
    Must be able to lift 30 pounds.
    Culinary or Military Dining Facility background helpful but not required.
    Must have High school diploma/GED with 2+ years food service experience
    Must have previous experience in overseeing employees.

    Additional requirements:

    Must be fluent in English
    Must possess passport book (not passport card) with at least 12 months of remaining validity AND with at least 4 blank visa/stamp pages remaining
    Must possess driver’s license with at least 6 months of remaining validity

    go to method of application »

  • Supervisor

    Supervisor

    Reporting to the general manager
     Job Description:

    Schedule and manage all activities for restaurant staff according to guidelines and ensure proper uniform of staff at all times and provide assist to all guest and administer all requirements for meals.
    Maintain all restaurant equipment’s and records and ensure compliance to all standards and perform work according to hotel policies and procedures.
    Supervise all kitchen and dining room activities and ensure optimal quality of all production and coordinate with guests to maintain optimal level of customer satisfaction and analyze all customer requirements and provide efficient response.
    Collaborate with manager to review all employee performance and provide training to increase all performance and monitor all guest requests efficiently to achieve all customer objectives and maintain knowledge on all liquor regulations.
    Manage all storage supplies and assign staff in all requisition activities and evaluate all daily specials.
    Oversee all work in shift and restock all supplies at end of shift and perform regular inspections on all equipment and recommend required repairs.
    Observing, receiving, and otherwise obtaining information from all relevant sources.
    Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
    Analyzing information and evaluating results to choose the best solution and solve problems
    Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events
    Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others
    Getting members of a group to work together to accomplish tasks.
    Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
    Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
    Developing specific goals and plans to prioritize, organize, and accomplish your work.
    Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
    Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
    Encouraging and building mutual trust, respect, and cooperation among team members.

    Requirements and Qualifications

    High school diploma required; Bachelor’s/Diploma in Business Administration or Hospitality preferred
    Significant working experience in the hospitality industry and in management (High end restaurant)
    Front and back of house experience is a plus
    Strong working knowledge of food and beverage service
    Ability to use restaurant management software(P.O.S)
    Strong leadership and management skills
    Decisive and critical thinker