Executive Chef (150,000 per month)

An International Hotel Chain in Westlands is seeking a creative Executive Chef. 

He/ she will be responsible for leading the kitchen department, delivering the company standards, quality dishes to the guest satisfaction, while controlling food cost through minimizing expenses and wastage.

The successful candidate MUST have a minimum of 4 years experience as a head chef in a restaurant/hotel. International experience is a plus.

Key Responsibilities;

• Interacting with the hotel guests promoting the facilities and services it has to offer and getting feedback.
• Create menus to the specifications of the management and by the concept of each outlet.
• Change the menu periodically to keep it fresh and interesting by feedback from the guests and the F&B management.
• Participate in department and general meetings, delivering issues and receiving information.
• Managing the kitchen team, testing and evaluating, for efficient performance, keeping consistency and quality.
• Training and motivating kitchen staff to improve and learn.
• Follow up on orders and inventory.
• Controlling portioning, presentation, and quality of dishes coming out from the kitchen.
• Ensure fresh and quality products are received from suppliers.
• Conducting constant research and/or finding new suppliers to keep expenses as low as possible while maintaining quality.
• Controlling food cost, maintaining it at 30% or less, and cost control, evaluating menu prices, ingredients and portioning.

Qualifications

• At least 4 years’ experience as a head chef, hotel chef experience recommended.
• A diploma from a known institute specializing in culinary arts, Utalli or hotel level recommended.
• Positive attitude, energetic and hardworking.
• Excellent communication skills.
• Good people management skills.
• Excellent written and spoken English.
• Positive attitude towards challenges.

Monthly gross salary: Ksh. 100,000 - 150,000/= (Approx. 1,000 - 1,500 USD) depending on experience

Deadline: 10th March 2016    

Applications:
 

To apply, please follow the link: 

http://bit.ly/1KMAvgx
Summit Recruitment & Training, 

Blixen Court, Karen Road, 

Karen.

We endeavour to make contact with all of our applicants, but unfortunately high volumes of applications make this unrealistic. If you do not hear from us within two weeks your application has not been successful on this occasion. This does not mean you will not be considered for future roles so please keep an eye on our job board and apply for positions that match your skills and experience. 

Commis III and Commis

Our client is in need of the following candidates.

We are looking for Commis III with pastry background.

Requirements

• Must have certificate or diploma in food production.
• Must be having small experience as pastry chef working for five star hotel
• Must have ready passport
• Must be between ages 23-30 years.

Commis I

 

 

Requirements

• Must be between ages 27-33 years.
• Must be having ready passport
• Must be having certificate or diploma in food production.
• Arabic and Lebanese kitchen experience is required.
• Must have at least two years of experience as Commis l pastry.

If you feel that you meet all the requirements,Kindly forward your CV and and full photo attached to:

Hudson.Elias@humantalentrecruit.com

Laboratory Specialist - Haemovigilance

Vacancy: Laboratory Specialist - Haemovigilance
 

Location: Nairobi
 

Proposed Start Date: Immediately
 

Introduction: Maryland Global Initiatives Corporation (MGIC) is an affiliate of University of Maryland, Baltimore (UMB). 

UMB has a Global Health Program which is delivered through the Maryland Global Initiatives Corporation (MGIC) and housed by various institutes among them the Institute of Human Virology (IHV). 

Since 2004, IHV has partnered with the governments of Kenya, Guyana, Haiti, Nigeria, Rwanda, Tanzania, Uganda and Zambia to address each country’s growing HIV and AIDS epidemics.

 

The Institute has led efforts to build National Health Systems in each country via strategic international, national, and local collaborations through the design and implementation of unique education, training, and treatment programs addressing each country’s complex HIV/AIDS epidemics.

In Kenya, UMB through the Institute of Human Virology started operations in 2004 under the AIDS Relief Project consortium funded by Presidential Emergency Plan for AIDS Relief (PEPFAR) through HRSA/CDC. 

This was the beginning of UMB’s work in Kenya which has seen implementation of 11 grants to-date. MGIC is seeking a suitably qualified person able to fill the position of Laboratory Specialist-Haemovigilance, under the Boresha Maabara Grant.
 

Boresha Maabara Grant: “BORESHA MAABARA” (improve laboratory services) is a five (5) year project funded through the US Government Centers for Disease Control and Prevention (CDC) under the President’s Emergency Plan for AIDS Relief (PEPFAR). 

The project seeks to enhance diagnostic testing for the prevention, surveillance and treatment of infectious diseases such as HIV and tuberculosis, and other HIV-related opportunistic infections. 

The project is implemented jointly by the Ministry of Health, National Public Health Laboratory Services, National Blood Transfusion Service and the respective County Governments.

Position Summary: Under the supervision of Senior Technical Advisor, Laboratory Specialist-Haemovigilance will be responsible for strengthening haemovigilance related practices and outcomes in the project designated sites.

 He/she will be expected to ensure that all haemovigilance related practices meet national recognized policies, guidelines and standards. 

He/She will also support practice/service development and capacity building in the area of haemovigilance through mentorship and training to facilitate development of competencies within the specialty.

Duties and Responsibilities

• Facilitate adoption and uptake of relevant policies, guidelines and standards on the usage of blood components as developed by the Kenya National Blood Transfusion Services.
• Promote and facilitate adherence to best practice in all aspects of transfusion practice including identification and administration of blood and blood products, and proper identification of sample.
• Support maintenance and functionality of the blood cold chain system at the designated sites.
• Support hospital transfusion committees in investigating all reports of transfusion reactions/incidents and reporting of adverse blood transfusion reactions.
• Initiate, develop and provide technical assistance in implementation of haemovigilance quality improvement plans to strengthen appropriate handling, transportation, utilization and inventory of blood at designated health facilities.
• Support strengthening and maintenance of good interdisciplinary working relationships between laboratory and clinical staff.
• Enhance capacity and functionality of Hospital Transfusion Committees.
• Supports strengthening of Quality Management Systems (QMS) in designated sites ensuring QA/QC/EQC systems are functional.
• Support utilization of data for enhanced service coverage through supporting implementation of a data demand and information use framework.
• Provide mentorship/ coaching on improving functionality of manual and electronic management information systems such as Blood Established Computerized system (BECs) to enhance utility of data in decision making.
• Support strengthening of biosafety, infection control, occupational health and safety and medical waste management in the speciality.
• Represent the project at local, regional and national and meetings as required.
• Assist in formulation of quarterly progress report in relation to the speciality.

Required Qualifications

• Relevant Bachelor of Science (BSc) degree in biomedical and or health sciences.
• Individuals with a diploma in medical laboratory coupled with significant work experience in the specialty may be considered.
• Must demonstrate depth and breadth of experience in Blood Transfusion Services.
• Awareness of current and emerging haemovigilance strategies and policies in relation to the Blood Transfusion Practice
• At least five (5) years’ experience in supporting strengthening of haemovigilance practice.
• Ability to work independently, under pressure and to adhere to set deadlines.
• Demonstrated ability to work with various government institutions, counties and local partners.
• Excellent communication, interpersonal and report writing skills.

Desired Skills

• Ability to work independently, under pressure while at the same time adhering to strict deadlines.
• Excellent interpersonal and communication skills
• Excellent analytical skills and problem solving skills.
• Innovative with a high degree of initiative
• Organizational skills
• Excellent Leadership & Presentation skills

How to Apply

If you meet the above qualifications, you are requested to send your application and CV to hr@mgickenya.org by January 27, 2016. 

Candidates are required to quote the title of the position being applied on the subject line of the email. Only shortlisted candidate will be contacted.

Maryland Global Initiatives Corporation is an equal opportunity employer.

Executive Sous Chef

Our Client is a Group of Hotels currently recruiting an Executive Sous Chef.

The Executive Sous Chef oversees all day to day kitchen operations and outside caterings. 

The Executive Sous  Chef supervises the staff of the kitchen, participates in the training and development of staff, and provides performance appraisals and disciplinary action. 

The Executive Chef also determines the menu changes, equipment and ingredients that are necessary, and handles special menu requests. 

 

He/she manages the kitchen staff in compliance with all health and safety regulations by ensuring adherence to sanitary and safe food handling guidelines at all times.

Roles and Responsibilities

• Coach and provide leadership to all the staff of the kitchen, either directly or through the Sous Chef(s) and Chef de Partie(s), ensuring the training and development of staff, providing input for performance, appraisals, and disciplinary action, according to the values and guidelines of the organisation
• Ensure consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon both, and ensuring communication to the kitchen staff.
• Recruit, train and develop all kitchen employees.
• Strong and effective communication with all departments specifically Restaurants, Banquets, and Catering.
• Ensure cleanliness and hygiene is maintained in the various kitchen areas including refrigerators and storerooms and that food products are rotated to ensure high standards of freshness. 
• Ensure refrigerators and storerooms are organized and maintained in the various kitchen areas on a daily basis and that all food products are stored in accordance with provincial regulations.
• Supervise and participate in the production and plating of all food service areas, to maintain the best quality food style possible.
• Provide input for menus -- creating, developing, and recommending recipes for the use of other staff -- to create a consistent and quality food product.
• Order an inventory of food products for the preparation and operation, of an efficiently run kitchen.
• Assist and coach in the organization of other staff to reduce the workload or meet the deadlines of the department.
• Ensure food is stored in appropriate containers, labeled, and rotated to ensure high standards of freshness, minimizing waste and maximizing quality.
• Create, implement and maintain department objectives and ensure they are met and exceeded.
• Ensure that the morale of the kitchen staff is maintained by practicing positive strategies to motivate staff, encourage self-esteem and efficiency.

Requirements

Qualifications

• High School Diploma or equivalent required.
• Culinary Education 
• Food Safe Certification.
• Minimum of 5 years’ experience in a Sous Chef position or higher in a high volume and upscale environment.
• Minimum of 10years' combined experience in the trade of cooking.

Key Competencies

• Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.
• Ability to provide legible communication.
• Ability to compute basic mathematical calculations.
• Background in culinary competitions is beneficial.
• Food and beverage culinary management experience with demonstrated leadership.
• Extensive knowledge of food handling and sanitation standards.
• Understanding of purchasing and maintenance of kitchen equipment.
• Understanding of Restaurant, Bar/Lounge, Room Service, Banquet and Catering operational procedures.
• Effective decision making skills.
• Strong problem solving skills.
• Financial management skills e.g., ability to understand and manage operating budgets, forecasting and scheduling.
• Ability to acquire and maintain relationships e.g., associates, customers, vendors.
• Knowledge of overall operations as they affect kitchen and related areas.
• Effective influence skills.
• Strongly demonstrated creativity in all areas relating to food.
• Excellent communication and interpersonal skills.
• Self-motivated, with a positive attitude and a consistent display of professionalism.
• Computer literate with MS Office applications.
• Innovative, detail oriented, and quality conscious.
• Ability to recognize, influence and follow foodservice trends in preparation and presentation.
• Ability to exert physical effort in transporting equipment and wares.
• Ability to endure abundant physical movements in carrying out job duties

If you feel you fit the above role, please send your CV only quoting the job title on the email subject to jobs@alternatedoors.co.ke

Professional Chef

Professional Chef

The Chef will be responsible for all food productions and management of the Kitchen section including banquet functions, menus and food purchase specifications. 

Have good understanding of policies relating to fire, hygiene, health and safety.

Duties & Responsibilities:

• Ensure adherence to proper cooking methods and presentation of food with decorative display.
• Oversee kitchen operations, develop and implement menus..
• Help in developing wells signature dishes that are standard in all three establishments.
• Develop, train and maintain a professional work force.
• Estimate materials and labour cost to efficiency deliver on clients’ expectations. 
• Ensure correct items and amount of food is prepared prior to food service and is stored correctly.
• Maintain high standards of personal hygiene and ensure that the employees adhere to the same.
• Training the kitchen personnel and ensure they attain professionalism as per work demand.
• Maintain discipline in the department according to wells staff regulation.
• Meeting guests and obtaining their feedback.
• Monitor performance of kitchen department and the associated personnel.
• Establish controls to minimize food and supply wastage and theft.
• Inspect facility and deliveries to ensure their compliance to the laid down standard operating procedures.
• Provides professional leadership and direction to kitchen personnel
• Instructing cooks and ensuring that  all recipes, food preparations, and presentations meet the kitchen’s specifications and commitment to quality
• Verifies that kitchen staffs follow all recipes and portions sizes correctly and in service.
• Ensures kitchen and storage areas are kept clean and organized and away from contamination.
• Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.

Desired Qualification & Skills

• Suitable applicants must have food production qualification from a reputable institution.
• Have a mastery of preparing continental and African cuisine.
• At least 2 years working experience.
• Have working knowledge of Menu making, costing and planning for events and banquets.
• Demonstrable team work and time management skills.
• Proficiency in Communication (English and Kiswahili).
• Valid Food Handler’s Health Certificate on application or during interview.

Qualified candidates to forward their Resumes to cvs@careerdirections.co.ke

Tana River County - Massive Recruitment - 132 Vacancies

Vacancies for the following posts exists at Tana River County:

Nutrition and Dietetics Technologist, Nutrition and Dietetics Officer, Radiographer, Community Health Assistant, Assistant Public Health Officer, Public Health Officer, Public Health Officer, Health Records And Information Management Assistant, Pharmaceutical Technologist, ,Medical Laboratory Technician, Medical Engineering Technologist, Kenya Registered Community Health Nurse, Senior Clinical Officer and Office Administration Assistant, Accountant II, Accountant I, Senior Accountant, Finance Officer, Clerical Officer and Deputy Director of Revenue 

How to Apply 
Detailed job descriptions can be found HERE

Meru Dairy Co-operative Union Jobs in Kenya

Meru Dairy Co-operative Union which is a leading milk processing company in Kenya, is looking for qualified personnel to fill the following vacant positions:

Position: Accounting for Society Supervisor
 

Reporting to: Finance Manager
 

Position Summary: The incumbent will be responsible for providing book keeping & related accounting support to the primary societies

Qualifications

• A bachelor’s degree in Commerce
• CPA Finalist
• 3 years of general accounting experience required
• Computer literate

Skills and Competencies

• Decision making skills
• Knowledge of the office administration and procedures
• Attention to detail and accuracy
• Computer skills

Position: Procurement Officer
 

Reporting to: Finance Manager
 

Position Summary: The incumbent will be in charge of the procurement function and ensure that all
supplies to the society are done in compliance with the Procurement Policy

Qualifications

• A bachelor’s degree holder in purchasing and supplies management from a recognized university
• A minimum of 3 years experience
• Must have attained at least a c+ in KCSE

Skills and Competencies

• Have demonstrated high level of innovation and creativity.
• Must be computer literate.

Position: Quality Control Supervisors

2 Positions
 

Reporting to: Quality Control Manager
 

Position Summary: The incumbent will be responsible for ensuring all milk received meets all the required standards as per the Union’s policy and industry best standard.

Qualifications

• A bachelor’s degree in food science and technology
• 3 years experience in quality control in a manufacturing industry

Skills and Competencies

• Strong planning and organizational skills
• Problem solving capabilities
• Ability to work under pressure & meet deadline
• ICT literacy

Position: Human Resource Officer Supervisor
 

Reporting to: Human Resource Manager
 

Position Summary: The Human resource Supervisor is responsible for driving the execution of the Human Resource initiatives in the areas of the organizational effectiveness, staffing, learning, performance management Associate relations & Human Resource communication for the union:
 

Qualifications

• A bachelor’s degree in Human Resource Management / business management major in human resource management/a higher Diploma in Human Resource Management from a recognized institution.
• A minimum of 3 years experience

Skills and Competencies

• Problem resolution and general management expertise.
• High level of interpersonal skills and integrity
• Strong presentation and facilitation skills
• Coaching & leadership skills

Position: Credit Officer
 

Reporting to: Finance Manager
 

Position Summary: The incumbent will be responsible for fully managing the company’s debtor’s accounts, including opening and credit checking of new accounts and liaising with internal staff where necessary to monitor progress and resolution of customer disputes as per the company credit policy.

Qualifications

• A bachelor’s degree in Commerce major in Accounts
• CPA finalist
• 2 years experience

Skills and Competencies

• Decision making
• Knowledge of general book keeping procedures
• ICT literacy

How to Apply
 

Applications and an up to date CV outlining suitability for the position, and copies of the certificates should be sent to the following address:

The Human Resource Manager,
Meru Dairy Co-operative Union,
P. O. Box 2919-60200,
Meru.

Email: hr@dairymcfcu.co.ke

Deadline for applications is 19th, June, 2015.

Please note that only shortlisted candidates will be contacted.

FMCG Quality Controller

Job Title: FMCG Quality Controller 

Industry: FMCG
 

Salary: 20k gross
 

Reports to: Director
 

Location: Nairobi

Our client is a leading manufacturer of Grade 1 sifted maize meal (maize flour) with an installed capacity to process 100mt of maize flour per day.

Their factory is located in Nairobi. Reporting to the Director, the Quality Controller will assist in the Quality Assurance function in the company.

Quality Controller Jobs Duties and Responsibilities

• Plan, manage and control the Quality Assurance function
• Act as the Q.A Authority on accept/reject decisions for Raw materials / packing / Finished Goods
• To regularly audit the production and Q.A. operations for compliance with applicable policies and procedures and to co-ordinate and document a corrective action program.
• Co-ordinate the Co- packers to drive Quality/ manufacturing/ safety Related Programs and MIS data reporting
• Maintain up to date specifications and procedures
• To ensure prompt attention of the management where areas of risk in the manufacturing / QA operations/
• Safety which may have an adverse effect on product quality and/or food safety.
• Consumer complaint analysis and CAPA generation People Development at co-packer location to achieve company objective

Quality Controller Skills and Experience required

• Diploma in food science or diploma in analytical chemistry
• 2-3 years experience in a food manufacturing plant
• Must be familiar with HACCP principles
• Good KCPE and KCSE Grades
• Intelligent and a fast learner
• Presentable with good communication skills

If you are up to the challenge, posses the necessary qualification and experience, please send your CV only quoting the job title on the email subject (Quality Controller 20k gross) to vacancies@corporatestaffing.co.ke before Friday 12th June, 2015

Kindly indicate current/last salary on your CV

N.B: We do not charge any fee for receiving your CV or for interviewing.

Only candidates short-listed for interview will be contacted.

The Recruiting Manager,
Corporate staffing Services,
Nabui House, 3rd floor, Westlands

(Next to Unga House)

Production Shift Manager

Position: Production Shift Manager

Purpose of the Position: The aim of this job is to deliver finished products on time and in full consistent with intended Productivity, Quality, Delivery, Safety, Morale expectation.

Functional Responsibilities

• Focusing on factory Operational efficiencies, OEE including measuring all processes and process inputs and outputs.
• Full use of the Production module in the ERP and generating required reports.
• Writing up all Production work instructions SOPs and document all non-conformities.
• Training all l shop floor associates on Good manufacturing practices, SOPs and other systems.
• Accountable for efficiency, quality, safety and engagement of the team
• Liaising with relevant departments to look into Participate in all problem solving sessions where machines are involved.
• Learn the job, influence logistics, maintenance, to prioritize and design work for the team.
• Report any product non-conformities as a result of machine failure to the section supervisor, and isolate any affected product to prevent unintended use.
• Systems audits.
• Coordinating with different departments in the company and working closely with other managers and supervisors to implement the company's policies and goals.
• Review report on manufacturing activities, performance, and results and initiating corrective action.
• Analyzing production data, timely writing and reviewing of production reports
• Initiate programs/processes that will lead to improved product quality, less waste and overall efficiency.
• Proper supervision of staff, delegation of responsibilities and appropriate authority to operators and junior staff to achieve maximum efficiency through proper use of skills, man-hours, machines and equipment.
• Ensure adherence to ISO: 22000:2005 standards and ensure the hygiene standards are maintained.
• To chair quality circles and to assist in planning and to make recommendations on matters related to manufacturing and maintenance operations
• Continuously review and re-align production operations to the overall corporate objectives
• Continuously review production policies and procedures
• Develop initiatives in improvement of production standards and reduction of costs
• Communicate and enforce KPIs to measure efficiency of the production process.
• Facilitate improvement of facilities and processes in order to meet customer demands and expectations
• Responsible for all SOP training, and Productivity improvement training.
• Timely drafting and posting of management KPI reports, monthly presentations and all production notices and training of the same
• Handling projects and other assigned duties.
• Undertaking any other assigned duties, when the circumstances at hand dictate so.
• Monitoring the entire process guided by the laid down standard operating procedures for process control, spices & herbs and /or Snacks.
• Actively participating in any research on new product
• Development and improvement of the existing ones.

Required Qualifications

• BSC in Chemistry, Industrial Chemistry, Mechanical Engineering, Food Science
• At least three years working experience in a FMCG industry.
• Knowledge of KAIZEN, TPM, ISO 22000, FSSC.
• Knowledge of snack and spice production

Competencies

• Excellent oral and written communication skills
• Detail oriented and works with a high degree of accuracy
• Highly organized and flexible
• Must be self-directed and able to complete projects with limited supervision

How to apply:
 

If you are interested in the position and have the skills and competencies we are looking for, we would like to hear from you.

Please forward a copy of your updated resume indicating your current and expected salary to careers@tropicalheat.co.ke before close of business 8th June 2015.

Only shortlisted candidates will be contacted

Health Company Nutritionist Job in Kenya

Our client, a Health company, is looking for a nutritionist who will be responsible for overseeing and coordinating the nutrition programs, as well as liaising with various external partners.

Roles and Responsibilities:

• Responsible for management of day to day operations and efficient coordination of nutrition program activities
• Provide technical guidance in the planning and implementation of the supplementary and therapeutic feeding programs
• Lead and supervise team of staff providing nutrition support services
• Plan and coordinate community based nutrition education forums and Annual nutrition surveys
• Ensure staff training and capacity building (formal and informal)
• Prepare monthly performance indicator reports on the nutrition sector whilst ensuring continuous monitoring
• Perform any other nutrition activities as per request

Requirements:

• Diploma/Degree in Nutrition
• Good communication skills (oral and written), presentable and confident.
• Flexibility and ability to work under pressure
• Self-reliant and independent work
• 2-3 years relevant experience

If you are up to the challenge, posses the necessary qualification and experience, please send your CV only indicating why you are the most suitable candidate for the role clearly quoting the job title (Nutritionist)on the email subject to vacancies@corporatestaffing.co.ke.

Langata High School - Cooks, Nurse, Computer Assistant and Librarian

Cooks / Carter /Cateress 

Required Qualifications:

• Aged above 30 years
• K.C.S.E. grade D+
• 2 yrs experience in a busy institution

Male Nurse/ Matron

Qualifications:

• K.C.S.E. grade C
• Diploma in catering / home management and nursing
• Experience above 3 yrs in busy institution

Computer Assistant /Librarian

Qualifications:

• K.C.S.E. grade D+ or C-
• Experience 2 years
• Computer cert & Cert in information science & library studies

Applications to reach before 7th Dec 2012 addressed to :

The Secretary Bog,
Langata High School,
P.O Box 47990 -00100
Nairobi.

Williamson Tea Kenya - Field Assistant Job

 A Field Assistant vacancy has arisen at one of our Tea Estates in the Rift Valley and we are requesting those who have the relevant qualifications and experience to apply.

The Job
 

Reporting to the Field Manager, the Job holder will be responsible for general supervision and direction of all field operations and any other duties that may be assigned from time to time by the Field Manager.
 

Key Responsibilities
 

The job holder will carry the following:

• Prepare land and establish tea/fuel/timber plantations following Agency guidelines.
• Ensure efficient tea bush management and harvesting of quality leaf as per Agency set requirements.
• Ensure preservation of the environment by protecting wetlands, indigenous forests and enforce compliance with all certification standard requirements relating to field operations.

Minimum Requirements

• Possess a BSc in Agriculture, Agriculture Engineering or Food Science and Technology.
• Computer literacy in MS office is essential.
• Must be able to work independently and meet deadlines within a team environment.
• Be a dynamic person who has high integrity, good communication skills who relates well with others and is enthusiastic and willing to learn
• Willingness to work extra hours to meet set targets.

If you meet the above requirements, please submit a letter of application, certificates including a detailed CV with telephone contacts, names and addresses of three referees. 

Your application should reach us not later than 15th September 2012 and be addressed to:
 

The Managing Director
Williamson Tea Kenya Ltd
P.O Box 42281-00100
Nairobi
 

Email: hr@williamson.co.ke
 

Only shortlisted candidates will be contacted

Quality Assurance Officer

Quality Assurance Officer

Our client urgently needs to fill the above vacancy.

Position Brief

The successful candidate will assure consistent quality of production by developing and enforcing good manufacturing practice (GAMP) systems; validate processes; provide documentation; and manage staff.

She will be responsible for developing, revising and implementing quality standards and policies within the organization.

She will maintain high levels of customer satisfaction and consistently meet the required international or a business standard as it is her responsibility. She will implement systems that facilitate productivity, improve processes and should guarantee efficacy.

Key Tasks & Responsibilities:-

• Determine and negotiate in-house quality procedures, standards and/or specifications.
• Assess customer requirements and ensuring that these are met.
• Help set customer service standards.
• Investigate and set standards for quality/health and safety.
• Ensure that manufacturing processes comply with standards at both national and international level.
• Work with operating staff to establish procedures, standards, systems and procedures.
• Write management/technical reports and customers' charters.
• Determine training needs.
• Act as a catalyst for change and improvement in performance/quality.
• Direct objectives to maximize profitability.
• Record, analyze and distribute statistical information.
• Monitor daily performance.
• Provide feedback on quality problems to the production team and find a solution to improve quality level.
• Ensure the effective and efficient operation of team to provide quality improvement leadership.
• Attend all required trainings as assigned.
• Participate in forecasting and forward planning activities.
• Execute and implement quality activities in compliance with company goal.
• Inform the internal and external quality problems to the inspection line and improve the inspection process.
• Notify line problems to the Quality Control staff and improve the quality level.
• Ensure team members to comply with policies and procedures.
• Drive continuous improvement activities (Process, Facilities, Man, and Materials).
• Build and maintain good working relationships with Team Members and management.

Requirements:

• Should posses a degree in Bsc Analytical Chemistry/Bio Chemistry/ Industrial Chemistry or Food Science.
• Should have 1-2 years work experience in the food safety and/or quality in the food/manufacturing industry.
• She should be aged between 26 years and above.
• Proficient with Microsoft Office applications.
• Ability to multi-task with multiple priorities and time frames.
• Capacity to give a fast determination with any decision making situation.
• Analytic problem solving and effective decision-making.
• Strong organizational skills.
• Strong verbal and written skills.
• Strong planning and organizational skills.

If you meet the above minimum requirements,kindly send your cv to;

Frank Management Consult Limited,
Nyaku House,1st Floor
Hurlingham
 

Emails: frankmconsult@yahoo.com/jobsfmc@yahoo.com

Nutrition Specialist

United Nations Children’s Fund (UNICEF)
Kenya Country Office

Nutrition Specialist (Coordination) - NOC 

Fixed Term Appointment

Date of Issue:    17 August 2012

Closing Date:    30 August 2012

Applications are hereby invited from suitably-qualified candidates who are Kenyan Nationals to fill the above position on a Fixed Term Appointment in the Nutrition Section of UNICEF Kenya Country Office.

Purpose of Post:

Under the general supervision of the Nutrition Manager, and with technical support of the Global Nutrition Cluster, the Country Nutrition Coordinator will be responsible for leading the Nutrition Coordination at the Country level in Kenya.

Major Duties and Responsibilities:

1.    Establishment and maintenance of appropriate coordination mechanisms:

• Ensure appropriate coordination between all Nutrition partners (including national and international NGOs, the Red Cross/Red Crescent Movement, IOM and other international organizations active in the sector) as well as national authorities and local structures
• Ensure the establishment/maintenance of appropriate sector coordination mechanisms including, steering committees, working groups at the national, and if necessary, local level;
• Ensure full integration of cross-cutting issues, namely human rights, HIV/AIDS, age, gender and environment, utilization participatory and community-based approaches.  In line with this, promote gender equality by ensuring that the needs, contributions and capacities of women and girls as well as men and boys are addressed;
• Secure commitments from participants in responding to needs and filling gaps, ensuring an appropriate distribution of responsibilities within the cluster, with clearly defined focal points for specific issues where necessary;
• Ensure that participants work collectively, ensuring the complementarities of the various stake holder’s actions;
• Promote emergency response actions while at the same time considering the need for early recovery planning as well as prevention and risk reduction concerns;
• Ensure effective links with other sectors (with OCHA support), especially Health & Nutrition, Agriculture and Livelihoods and Education;
• Represent the interests of the sector in discussions at various forum
• Act as focal point for inquiries on the nutrition cluster’s response plans and operations and related activities.

2.    Planning and strategy development:

• Ensure predictable action within the sector for the following:
• Needs assessment and analysis; development of standard assessment formats for use within the sector;
• Identification of gaps;
• Developing/updating agreed response strategies and action plans for the sector and ensuring that these are adequately reflected in the overall country strategies (e.g. Nutrition Action Plan, Emergency Humanitarian Response Plan)
• Drawing lessons learned from past activities and revising strategies and action plans accordingly;

3.    Application of standards:

• Ensure that nutrition actors are aware of relevant policy guidelines, technical standards and relevant commitments that the Government/concerned authorities have undertaken under international human rights law;
• Ensure that responses are in line with existing policy guidance, technical standards, and relevant Government human rights legal obligations.

4.    Monitoring and reporting:

• Specifically needs to include an analytical interpretation of best available information in order to benchmark progress of the emergency response over time.  That is - monitoring indicators (quantity, quality, coverage, continuity and cost) of service delivery which are derived from working towards meeting standards (mentioned in point 4).
• Ensure regular reporting against cluster indicators of service delivery (quantity, quality, coverage, continuity and cost) supports analysis of cluster in closing gaps and measuring impact of interventions.

5.    Advocacy and resource mobilization:

• Identify core advocacy concerns, including resource requirements, and contribute key messages to broader advocacy initiatives of the Humanitarian Coordinators and other actors;
• Advocate for donors to fund partners to carry out priority activities in the sector concerned, while at the same time encouraging/supporting nutrition actors to mobilize resources for their activities in collaboration with Ministry of Public Health and Sanitation.

6.    Identification of key partners:

• Identify key humanitarian and development partners, respecting their respective mandates and program priorities
• Identify other key partners including local and national authorities, peacekeeping forces, etc.
• Carryout capacity mapping of all current and potential actors – government, national and international humanitarian organizations as well as national institutions, the private sector and market assess to materials and services

7.    Training and capacity building of national/local authorities and civil society:

• Promote and support training of humanitarian personnel and capacity building of humanitarian partners, based on the mapping and understanding of available capacity;
• Support efforts to strengthen the capacity of the national/local authorities and civil society.

8.    Acting as “Provider of last resort”:

• As agreed by the IASC Principals, sector leads are responsible for acting as the provider of last resort to meet agreed priority needs and will be supported by the HC in their resource mobilization efforts in this regard;

Required Qualifications: 

• Advanced university degree in Social Sciences, or related technical field.

Competencies:

• Communication
• Drive for  Results
• Formulating Strategies and Concepts
• Relating and Networking
• Applying Technical Expertise
• Working with People
• Planning and Organizing  Commitment 
• Strategic and Global thinking  
• Planning, Setting Standards, and Monitoring Work
• Managing Resources  
• Team Leadership 

Experience:     

Five to Eight years with significant experience working in emergency contexts preferably UN or NGO experience at a programme management level.

Language(s):    

Fluency in English and another UN working language required.  Knowledge of Kiswahili would be an asset.

Interested and suitable candidates should ensure that they forward their applications along with their curricula vitae (internal candidates should attach copies of their last two Performance Evaluation Reports), to:

The Human Resources Manager
UNICEF Kenya Country Office
Email address: kenyahrvacancies@unicef.org

Please indicate Reference No. “KCO/NUTR/2012-039”in the email subject.

“qualified female candidates are encouraged to apply”
Zero tolerance for sexual exploitation and abuse
Unicef is a smoke-free environment

Helen Keller International - Nutrition Manager Job in Nairobi Kenya

 Established in 1915 with Helen Keller as a founding trustee, Helen Keller International (HKI) works to save the sight and lives of the most vulnerable and disadvantaged. 

Headquartered in New York City, HKI currently conducts programs in 21 countries in Africa and Asia as well as in the United States. HKI is known for sustainability, reliability, efficiency and the highest level of technical expertise in fighting and treating blindness and malnutrition. 

To accomplish its work, HKI builds the capacity of local governmental, civil society and private sector systems and infrastructure, and promotes the development of sustained, large-scale programs that deliver effective preventative and curative services for nutrition, control of Neglected Tropical Diseases (NTDs) and eye health. 

The hallmark of the organization’s work is its proven effectiveness in developing, testing and scaling-up health interventions, and integrating them within government and community structures. HKI is initiating program activities in Kenya and intends to build the program incrementally from a strong program base.

HKI is collaborating with NCBA/CLUSA to respond to the USAID Request for Application (RFA) Resilience and Economic Growth in the Arid Lands-Improving Resilience (REGAL – IR) Project in Kenya. 

The project objective is to enhance resilience of communities in five arid districts in Northern Kenya. 

REGAL will use a Community-Based Natural Resource Management Approach that strengthens communities, local community-based organizations and government capacity to better manage natural resources.

The Nutrition Manager will be part of the Senior Management Team of the project and work closely with the project team, local communities, and local government authorities/technicians to identify opportunities that build nutrition awareness and reduce the incidence of acute malnutrition (wasting) among under five children in the targeted districts. 

S/he will use research-based Information, Education and Communication (IEC) materials and relevant Behavior Change Communication (BCC)methodologies to promote behavior change within communities that support improved nutrition practices. 

The Nutrition Manager will draw from different internal project specialists and external consultants to develop an integrated approach to building nutritionawareness based on the Essential Nutrition Actions (ENA) framework and will include home-based food production, meal preparation, as well as improved hygiene and sanitation practices that reduce the incidence of diarrhea. 

The Nutrition Manger will work through communities, local and national government institutions to jointly design, implement, monitor and evaluate nutrition activities to strengthen capacity for sustainable results.

Responsibilities

• Manage the nutrition component of the Regal-IR project and represent HKI as a member of the Senior Management Team for the project; participate in the design and implementation of internal management systems for the project;
• Ensure that gender gap analyses and research evidence informs the designs of all nutrition activities;
• Ensure that REGAL-IR activities are done in partnership and complement ongoing activities supported by other projects (APHIA-Plus, UNICEF, WFP, etc);
• Collaborate with project staff and key stakeholders to identify opportunities, project designs and activities that contribute to improve nutrition practices;
• Together with project staff and other stakeholders in the government and communities, assess the nutritional status through research and informed baseline surveys; Develop project designs that ensure the highest potential for sustainable success in reducing the incidence of malnutrition;
• Provide nutrition technical assistance to project staff provincial and district government counterparts, non-governmental partners and other stakeholders;
• Coordinate and manage the use of research data to develop/refine BCC materials;
• Ensure the pre-testing and revision of all BCC materials developed in areas of nutrition, homestead food production and Hygiene/sanitation; ensure that all BCC materials have technically correct messages and are in line with government policies.
• Develop planning to introduce new BCC materials for use in the training identified partners within the government and communities. Develop and introduce appropriate tools for monitoring and evaluating BCC interventions through key stakeholders.
• Design training programs (including need assessment, training curricula, lesson plans, and training materials) related to nutrition and lead the development of monitoring and evaluation plans following the trainings.
• Collaborate with agriculture and animal husbandry staff in organizing and conducting research and surveys, that inform nutrition activities in home-based food production;
• In collaboration with the project team, implement evidence-based project designs in home-based food production that meet micro-nutrient requirements to improve diet quality;
• Work with Nutrition, Agriculture and Livestock training Officers and other Program Officers in all aspects of training development, including training curricula, lesson plans, and training materials;
• Supervise the performance of HKI staff working within the nutrition component of the Regal-IR project;
• Ensure accurate and timely project and financial reporting that comply with donor requirements for the project;

Qualifications and Experience

• Master’s degree in Nutrition or related field with strong practical experience in implementing nutrition programming, at both the government and the community levels;
• At least 6 years of related field experience in nutrition programming (e.g., micro nutrients,infant and young child feeding and women’s nutrition), including strong quantitative analytic skills; experience in programming nutrition initiatives through home-based garden, an advantage;
• Practical experience with behavior change communication strategies in support of nutrition programs necessary;
• Demonstrated track record in undertaking and supporting data collection, analysis and report and article writing, including publication in peer-reviewed journals.
• Strong technical knowledge of nutrition and food security programs and issues in the developing world, particularly in Kenya, including demonstrated ability to track and disseminate new developments in the field;
• Demonstrated ability to effectively interact and communicate with government, academia, and other stakeholders in Kenya at the national, provincial and district level.
• Excellent oral and written English. Demonstrated ability to read, analyze and interpret complex documents, and to prepare presentations and articles.
• Excellent oral and written Kiswahili an advantage;
• Strong interpersonal skills in dealing with external contacts, as well as internal Colleagues;
• Demonstrated team leadership skills that motivate staff and build team cohesion;
• Proven planning and organizational skills;
• Computer Literate in MS Operating Systems, MS Office (Outlook, Word, Excel, PowerPoint); 
• Experience with Epi-info and SSPS an advantage;

How to apply:

If you meet the above requirements, please send a detailed CV, Application letter stating clearly the position that you are applying for as the subject line (Nutrition Manager REGAL – IR), names and contacts of three references, a daytime telephone/ mobile contact to rkatana@hki.org by the close of business on 15th June 2012.