The Latest Hospitality Food & beverage Jobs in Kenya

What you will be doing:

Reporting to the Sous Chef or his designate. 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 consistency in the preparation of all food items for a la carte and/or 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

Qualifications

Your experience and skills include:

• Previous experience in the Culinary field required
• Journeyman’s papers or international equivalent an asset
• Diploma Certification in a Culinary discipline 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

What is in it for you:

• 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:

Reporting to the Cluster Executive Chef, responsibilities and essential job functions include but are not limited to the following: 

• Lead, mentor and train the culinary team in your jurisdiction.
• The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared.
• Support the Cluster Executive Chef with administrative responsibilities i.e. scheduling, payroll, etc.
• Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
• Coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas.
• Train, discipline, supervise and organize all kitchen personnel on a regular basis.
• Complete and provide performance evaluations for all kitchen employees making recommendations for salary increases as warranted.
• Lead regular meetings with the kitchen staff as well as attend and participate in all required meetings.
• Supervise the maintenance and cleanliness of all food preparation equipment.
• Develop and ensure a safe working environment for people to work.
• Communicate with the Cluster Executive Chef on a regular basis the activities and result of the kitchen.

Qualifications

Your experience and skills include:

• Previous leadership experience in the culinary field required
• Diploma Certification in a Culinary discipline an asset
• Computer literate in Microsoft Window applications required
• 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
• Service focused personality is essential and previous leadership experience required
• Proven ability to build and maintain good relationships with all stakeholders
• Communicate thoughts, actions and opportunities clearly with strong networking skills
• Ability to lead by example, believe in a strong team culture and set the scene for high performance
• Previous experience with a Union environment is an asset 

Detailed Responsibilities

• Maintains complete knowledge of correct maintenance and use of equipment; use equipment and tools as intended, properly and safely.
• Maintains high standards of sanitation and cleanliness throughout the pastry section at all times.
• Requisitions all products and supplies needed for the pastry section.
• Precisely follows all pastry recipes to ensure consistent high quality: measures ingredients using scales, measuring cups and spoons.
• Prepares all baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, pastries, icings, custards, fondants, and fillings used in desserts.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Ensures proper rotation and that all products are used by expiration date.
• Checks productions schedules.
• Establish priority items for the day.
• Follows proper plate presentation and garnish set up for all dishes.
• Perform other tasks as assigned by the head Chef.

CANDIDATE PROFILE

Qualification:

• Minimum high school education
• Culinary Arts Diploma/Certification

Experience:                    

• At least 3 years of experience as a pastry cook in a retail, club, hotel, restaurant or institutional setting.

Job Description

• Creating and presents the dishes in line with cooking instructions and the supervisor's instructions. 
• Adapts work to fluctuations in guest numbers, special events and particular guests. 
• Helping receive deliveries and tidies food items according to storage guidelines 
• Is responsible for the high standard of the dishes prepared  
• Follows the cooking instructions and preparation processes to the letter 
• Avoids wasting food items 
• Helping with inventories 
• Ensures that the workplace remains clean and tidy, and the safety of consumable goods by always respecting HACCP regulations 
• Respecting the instructions and safety guidelines for the equipment used 
• Applying the hotel's security regulations (in case of fire etc) 
• Respecting the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc)  

Qualifications

•  Vocational diploma in food & beverage studies and/or anyone eager to work in the sector regardless of their educational background, pending validation of their skills and motivations 
• 2-3 years  experience in a similar role in a hotel set-up
• Computer literate (Windows environment)