Jobs Kenya

Job Field: Sector in Catering / Confectionery  , Hospitality / Hotel / Restaurant

  • Chef

    Chef

    Job Responsibilities  

    Plan and direct food preparation and culinary activities
    Prepare and cook foods of all types
    Modify menus or create new ones that meet quality standards
    Estimate food requirements and food costs
    Supervise kitchen staff’s activities
    Rectify arising problems or complaints
    Comply with nutrition and sanitation regulations and safety standards
    Maintain a positive and professional approach with coworkers and customers
    Determine how food should be presented and create decorative food displays
    Determine production schedules and staff requirements necessary to ensure timely delivery of services
    Estimate amounts and costs of required supplies, such as food and ingredients.
    Demonstrate new cooking techniques and equipments to staff
    Supervise and coordinate activities of cooks and workers engaged in food preparation
    Check the quality of raw and cooked food products to ensure that standards are met.
    Exploring opportunities to add value to job accomplishments
    Perform Other duties as and when assigned by the hotel management

    Qualifications

    Diploma in food and Beverage production
    Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals
    At least 2 year working experience in a similar position in a 4 star hotel

  • Food and Beverage Manager Director of Revenue

    Food and Beverage Manager Director of Revenue

    Summary of Responsibilities:
    Reporting to the General Manager, responsibilities and essential job functions include but are not limited to the following: 

    Consistently offer professional, friendly and engaging service
    Support the General Manager in the overall management and strategic direction of the hotel, assuming the responsibilities of the Area General Manager in their absence
    Oversee the operations functions of the hotel, including but not limited to Food and Beverage and Rooms Division
    Lead and support all departments in the achievement of their financial and operational targets through establishment of a positive culture, clear expectations and policy & procedural implementation
    Assist in the preparation, presentation and subsequent achievement of the hotel’s annual Operating Budget, Marketing & Sales Plan and Capital Budget
    Ensure that monthly financial outlooks for Rooms and Food & Beverage are on time, on target and accurate
    Ensure full compliance to Hotel operating controls
    Actively involved in the recruitment process of leadership positions within the operating departments
    Follow department policies, procedures and service standards
    Follow all safety policies 
    Other duties as assigned

    Qualifications:

    Previous experience in a senior leadership role, within a similar hotel brand required
    Extensive Hotel operations experience required
    Demonstrated knowledge of budget planning and financial controls
    Computer literate in Microsoft Windows applications required
    University/College degree in a related discipline preferred
    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  

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  • Food & Beverage Service Supervisor Food & Beverage Controller

    Food & Beverage Service Supervisor Food & Beverage Controller

    Job Description
    Minimum qualifications

    Diploma in food and beverage supervision –from Utalii College
    At least 3 years working experience in a similar role
    Computer literate /proficiency in Ms Excel a must 
    Mature with strong people skills

    Job summary

    Monitoring serving process and ensure food orders are prepared in good time.
    Delegating and monitoring staff activities. 
    Checking all served orders are receipted and corresponding payments done. 
    Ensure the staff’s knowledge of restaurant’s special packages, promotions

    Duties and responsibilities 

    Reporting at work at 6am to supervise and oversee stock issuances at the stores
    Supervise and direct restaurant staff ,planning rotas and covering sickness absence as appropriate
    Maintenance and tracking of attendance record to ensure that all staff report to work and leave at the required time 
    Oversee preparation of breakfast and ensure tea and snacks are ready in good time
    Conduct morning meetings/hurdles with the team to review daily performance
    Ensure efficient operation of all catering services 
    Daily reconciliation of stock, confirming issuances ,actual sales, expected sales and the closing stock do reconcile to zero discrepancies
    To ensure all stock/food discrepancies are fully accounted for and escalated to management for recoveries. 
    Relay sales report, discrepancies and departmental performances to management for financial analysis
    Report all breakages of utensils, equipment and any other incident to management
    Oversee and supervise lunch preparation and provision.
    Confirm that all food orders out of the Bain Marie have been accurately receipted for and served with appropriate portions. 
    Ensure all orders for outside catering are prepared well and promptly delivered
    To maintain accurate stock balance 
    Handle staff schedule and attendance record
    Delegating and monitoring staff activities

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  • Residential Home Chef

    Residential Home Chef

    We are seeking to recruit a qualified Chef to work in a residential Home in Karen.
    Responsibilities

    Be able to keep up with cooking trends and come up with new menus.
    Prepare French and African Cuisine and others as requisted.

    Qualifications

    Must hold a degree or at least a Diploma in Hospitality or Food and Beverage preparation from a reputable institution.
    Minimum 5 years’ experience
    Be willing and ready to learn

    Essential Skills

    Should be excellent in communication
    Should demonstrate a high level of honesty and integrity
    Should be proactive and self-motivated
    Should maintain a high level of honesty and integrity
    Should maintain high level of cleanliness
    Ability to work with minimum or no supervision.

  • Executive Chef

    Executive Chef

    Job description

    Oversee the operation of all kitchens in the hotel to ensure each Food & Beverage outlet and banquet is managed successfully as an independent profit centre.
    Work with each Chef de Cuisine to set annual operating targets.
    Monitor cost of all kitchens and provide recommendation.
    Monitor food standard in each outlet and train & develop Chefs to work independently.
    Work with F&B directors and Outlet managers to develop special promotions.
    Regularly inspect all kitchen area and equipment to ensure quality control and hygiene standard.