The Pastry Chef-de-Partie will be responsible of ensuring preparation of quality desserts and confectionaries that are well presented as per the required standards.
Responsibilities for the Pastry Chef Job
Pastry kitchen management
Ensure hygiene standards are maintained at the pastry and the entire kitchen
Controlling of equipment usage to prevent damages
Analyse pastry recipes and assign prices to the menu items
Assist in the mis-en-place of the all confectionaries
Ensure that health and safety standards are adhered to and staff are equipped with the right protective gear always.
Pastry Production Quality
Production of a wide variety of quality pastries and ensuring innovative ways of presentation always
Take note of consumer pastry trends to minimize wastage and increase productivity within the section
Ensure provision of exemplary quality throughout the dessert offerings
Stock level Management
Frequently check stock of consumables to avoid expiries
Regularly make requisitions and give recommendations
Ensure that all stock is well stored and maintained.
People Management
Assist in the training and development of junior pastry chefs, cooks and interns
Perform other requisite duties as directed by the Executive chef.
Qualifications for the Pastry Chef Job
Diploma or Advanced certificate in Food Production from reputable college or university
Certificate in Confectionary /Pastry makingA minimum of two years’ practical experience in a busy pastry kitchen
Job Field: Sector in Catering / Confectionery , Hospitality / Hotel / Restaurant
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Senior Chef De Partie
Summary Of Responsibilities
Reporting to the Sous Chef, responsibilities and essential job functions include but are not limited to the following:
Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards
Actively share ideas, opinions and suggestions in daily shift briefings
Ensure all kitchen Colleagues are aware of standards and expectations
Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback
Continually strive to improve food preparation and presentations
Maintain proper rotation of product in all chillers to minimize wastage/spoilage
Have full knowledge of all menu items, daily features and promotions
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
Follow kitchen policies, procedures and service standards
Follow all safety and sanitation policies when handling food and beverage
Other duties as assigned
Qualifications
Previous experience in the Culinary field required
Journeyman’s papers or international equivalent required
Diploma Certification in a Culinary discipline an asset
Computer literate in Microsoft Window applications an asset
Strong interpersonal and problem solving abilities
Highly responsible & reliable
Ability to work well under pressure in a fast paced environment
Ability to work cohesively as part of a team
Ability to focus attention on guest needs, remaining calm and courteous at all times
Physical Aspects of Position (include but are not limited to):
Constant standing and walking throughout shift
Frequent lifting and carrying up to 30 lbs
Occasional kneeling, pushing, pulling, lifting
Occasional ascending or descending ladders, stairs and ramps
Visa Requirements: Must be Eligible to work in Kenya -
Steward Cook Storekeeper
Job Purpose
Basic maintenance and cleanliness of the kitchen and dining area is the responsibility of the steward, who works under the supervision of the head chef or restaurant manager.
Steward Job Duties and Responsibilities
Report to work in uniform at posted schedules times.
Ensure a clean and workable kitchen area at all times.
Perform general janitorial cleaning, such as sweeping and mopping floors washing worktables, walls, refrigerators and meat blocks.
Restock cooks line and dining room services areas with clean dishes glasses and silverware.
Segregate and remove trash and garbage and place it in designated containers.
Steam clean or hose out garbage cans.
Remove and break down any boxes from kitchen and keep loading dock and dumpster area clean.
Make sure all washrooms are always clean at all times.
Properly store all cleaning supplies and equipments ie mops buckets cleaning chemicals.
Transfer supplies and equipment between storage and work areas by hand or use of a hand truck.
Follow all safety procedures at all times.
Assist prep cook as assigned , prepping or putting away stock as assigned.
Be able to change from accustomed shift to meet business demands
Perform other duties assigned.
Qualifications for the Steward Job
At least form four certificates.
Have an attitude for learning.
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Chef De Partie – Indian Restaurant Club Floor Agent Barman(Mixologist) Sous Chef Conventions & Banquet Key Account Manager Food and Beverage Cashier Maintenance Supervisor – Electrical Assistant Conventions & Events Manager Chef De Partie
InterContinental Hotels are synonymous with excellence in customer service. At the InterContinental Nairobi, we commit ourselves in creating unforgettable experiences for our guests, providing personalized service, anticipating and fulfilling our customers needs.InterContinental Nairobi has, for years been an oasis for business travelers’ as well as those who want to experience the wonders of Africa.At the moment we have an exciting opportunity for you to join our team as aChef De Partie – Indian Restaurant.You will be responsible for:
Substantial background in working with tandoor and preparing delicious curries
Experience with various Indian food recipes plating styles ambience and presentation
Familiar with Indian culinary cooking methods products and techniques
Strong background in sustained and Indian influenced practices utilized in the culture and cuisine
Menu development focused on Indian food items
Knowledge of Indian spices and cooking tools
Comfortable adjusting food to taste diet
Participates in menu planning in consultation with the Indian Chef
Communicates with Indian Chef/Executive Chef on any difficulties, guests or internal customer comments and other relevantinformation. Handles guest complaints in the correct manner.
Attends and participates in daily briefings and other scheduled meetings.
Ensures early preparation in advance of food,materials and equipment needed for the service (mis en place)
QUALIFICATIONS
Culinary qualifications
Previous Indian Chef experience
Positive attitude
Good communication skills
Committed to delivering a high level of customer service
Excellent grooming standards
Excellent planning and organising skills
Dedicated to the delivery of exceptional service and continuous improvement
Strong supervisory skills
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Senior Chef De Partie Demi Chef De Partie
Summary of Responsibilities:
Reporting to the Sous Chef, responsibilities and essential job functions include but are not limited to the following:* *
Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards
Actively share ideas, opinions and suggestions in daily shift briefings
Ensure all kitchen Colleagues are aware of standards and expectations
Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback
Continually strive to improve food preparation and presentations
Maintain proper rotation of product in all chillers to minimize wastage/spoilage
Have full knowledge of all menu items, daily features and promotions
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
Follow kitchen policies, procedures and service standards
Follow all safety and sanitation policies when handling food and beverage
Other duties as assigned
Employee Status
Qualifications:
Previous experience in the Culinary field required
Journeyman’s papers or international equivalent required
DiplomaCertification in a Culinary discipline an asset
Computer literate in Microsoft Window applications an asset
Strong interpersonal and problem solving abilities
Highly responsible & reliable
Ability to work well under pressure in a fast paced environment
Ability to work cohesively as part of a team
Ability to focus attention on guest needs, remaining calm and courteous at all times
Physical Aspects of Position (include but are not limited to): * *
Constant standing and walking throughout shift
Frequent lifting and carrying up to 30 lbs
Occasional kneeling, pushing, pulling, lifting
Occasional ascending or descending ladders, stairs and ramps
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Tea Man
Form 4 certificate
Diploma / certificate in culinary arts –Beverages and food
Good hygiene
High integrity and excellence
Experience at least 1 Year in a recognized organization.
Salary will be negotiable during the interview. -
Pizzaiolo
We are hiring a Pizzaiolo who will join our team at 360 Degrees Artisan Pizza, an upscale casual restaurant serving authentic Neapolitan pizza in a warm and lively modern atmosphere.
This is an exciting opportunity that will see you work in an open counter setup, engaging with our guests and preparing our distinctive pizza which pays homage to old world Vera Pizza Napoletana traditions, with a contemporary take on the style.
Qualifications for the Pizzaiolo Job
You must be familiar with Italian Cuisine
Hold a High School certificate with a KCSE mean grade of C Plain -
Pastry Chef
Key responsibilities will include:
Supervises and coordinates activities of cooks and workers engaged in pastry preparation.
Assists in determining how food should be presented and creates decorative food displays.
Develops, designs, or creates new ideas and items for pastry kitchen.
Assists the Executive Chef with menu development associated with pastry.
Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.
Ensures employees maintain required food handling and sanitation certifications.
Supports procedures for food and beverage portion and waste controls.
Trains employees in safety procedures.
Key Aptitudes:
Able to work for long hours under pressure
Quality focus
Cost effective
Training skills
Problem solving skills
Management skills
Innovative
Preferred Experience:
At least 5 years’ experience in the same position in a 5-Star establishment
Knowledge in Food Cost Control
HACCP knowledge
Knowledgeable on new pastry trend
Excellent skills on Bakery
Excellent cake design skills
Excellent chocolate knowledge
Desired Skills and Experience
Pastry Baking Culinary Skills Menu Development Catering Chocolate Recipe Development Bread Cakes Food Safety Cake Decorating Sanitation Menu Costing Food Quality Management Inventory Management Hazard Analysis and Critical Control Points (HACCP) Training Hotels Wedding Cakes -
Head Chef Camp Manager
Job Summary
In charge of all things related to the kitchen including menu creation, selection of raw food inputs, food presentation, ensuring adequate food stock and kitchen inventory and management of kitchen staff.
Responsible for all food that is prepared in the Kitchen, and helping in maximizing the productivity of Chefs and the kitchen staff.
Plan menus and coordinate the operations of the Kitchen, restaurant, mess and any other area where food and/or beverages are prepared or served. Oversee the inventory and stock of all items needed in the kitchen and restaurant.
Responsibilities for the Head Chef Job
Competitive Advantage:-Come up with processes and ideas that will place the company in a favorable position over our competitors.
Customer Service:-Promote a customer service culture in the kitchen staff, train the waiters and servers to provide after sales services and “go the extra mile” to ensure that the clients are satisfied.
Handle any client complaints, ensuring that the issue is resolved and that the client receives feedback. All complaints must be written up at the end of the day and sent to the camp Manager. Difficult issues must be quickly passed up to the assistant camp manager to avoid any future occurrence
Catering
Food Cost Control: – Monitor the ODS reports on a daily basis and make informed decisions, ensure that food is under the agreed target.
Menu & Recipe Standardization: Prepare a 4-week menu and liaise with the client to ensure they are approved. Ensure that the Chefs are familiar with the day’s menus and that the raw supplies are available in the kitchen
Food Production: Prepare food production sheets in line with the approved menu in advance ensuring they meet the health standards in terms of calories and nutritional benefits.
Packed Meals: Ensure that outside Catering food is produced, packed and transport in the most hygienic manner. Make sure that all food leaving the kitchen is checked for quality, quantity, temperature and presentation
Food Order Requisition: Ensure that sufficient stocks of food and beverages are being held to last as per the agreed timelines.
QHSE
Ensure HACCP preparedness at all times, seeking input from the QHSE officer if necessary
Ensure the kitchen and food areas are maintained to AFEX’s and Client’s standard of hygiene and ensure that all statutory regulations are adhered to e.g. hairnets, gloves and uniform
Carry out training for all kitchen staff on health & safety standards, technical requirements for kitchen equipment and food preparation technique
Walkabout with Auditors & addressing issues raised, check food standards and ensure that all kitchen staff meet regulations
Staff
Ensure that all staff working in the kitchen and restaurant have current and valid medical records
Monitor and evaluate staff performance, identifying areas which need development and help them to improve
Participate in training AFEX employees to enable them provide quality service to the clients(such as waiters and kitchen staff)
Build good relations between restaurant and kitchen staff sorting out issues quickly and ensuring that all major problems are reported to the Camp Manager immediately
Ensure that regular on-the-job training is carried out, so as to improve staff performance and productivity
Others
Participate and assist in maintaining Kitchen operations to the highest standard and quality
Report any equipment and maintenance problems to the Camp Manager immediately and follow up in writing
Work in full accordance with AFEX Group policies, procedures, work instructions and all relevant elements of AFEX Management Systems
Work with the senior waiter to ensure that shifts are planned and all clients are served as quickly as possible and efficiently
Head Chef Job Education, Skills & Qualifications
More than 5 years experience in a 5 star hotel in similar position.
Diploma in Food & Beverage service
Good communication & customer service skills
Ability to prioritize and self-motivate
Delivering accurate and timely results
Able to work as an individual and in a team
Must be respectful and honest
Must have a HACCP certification
City & Guilds 706/2
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Barista Waiter
The Barista shall be responsible for production of all hot beverages, different types of coffee, smoothies, alcoholic and non alcoholic drinks in the establishment and for the delivery of a friendly, efficient guest service while creating a warm and welcoming atmosphere for all guests.
Job ResponsibilitiesServing and presenting hot beverages promptly and efficiently, while adhering to establishment’s standards;
Requisitioning of products used in production of all beverages from stores;
Selling at coffee or bar stations within the establishment;
Dispensing ice-cream to guests at the designated stations;
Keeping up to date with current promotions and new products;
Making customers aware of offers on great food and drink range;
Representing the establishment in barista competition and show casing; and
Performing any other duties assigned from time to time.Qualifications
Appointment to this position will be made from persons who have:Certificate in Food and Beverage Service and Sales or its equivalent from a recognized institution;
KCSE grade C- (Minus) or its equivalent; and
Two (2) years experience in the same capacity especially in as a cocktail barman.Key Competencies
Outstanding customer care, communication and interpersonal skills;
Well organized, presentable and with an ability to work under pressure;
Be a good team player; and
Fluency in English and with good working knowledge of other languages.go to method of application »