Looking for a Career in the Hospitality Industry?
Restaurant Supervisor
This
restaurant supervisor will be responsible for managing smooth,
efficient food and beverage operations, maintaining a high customer
satisfaction, paying attention to achieving sales targets with a good
level of cost control.
Other duties include:
- Responsible for
scheduling staff work hours, shifts, induction of new employees and to
complete job charts and appraisals for F&B Staff
- Carry out monthly customer care reviews to ensure all procedures are reviewed against reports and necessary action implemented.
- To maintain all areas
of the restaurant to appropriate sanitation standards regularly review
the operation standards and update the F&B service team. Ensure all
Food and Beverage Service staff are knowledgeable of available products.
- To forward plan for
restaurant activities / events and ensure table appointments, including
flower arrangements, are impeccable, and all stations have their correct
mis-en-place
- To control food and
beverage stocks in line with budget costs and ensure labor costs are in
line with forecasted revenues and budget
- To maintain all
control procedures – support F&B controller at month end with
stocktaking and supply with all relevant information.
- Carry out monthly audits for hygiene/maintenance and health and safety.
Desired Skills/Qualifications
- A degree or diploma in Food & Beverage Service hotel management from a reputable organization
- 2 to 5 years’ experience in a supervisory or management role in the F&B department of a hotel or restaurant
- Knowledge in restaurant / bar operations and menu preparations
- Highly organized, attentive to detail with good interpersonal skills
- Excellent written and spoken English.
Sous Chef
The Sous Chef is responsible for the operations and supervision of the kitchen and kitchen staff.
Main responsibilities include:
- Planning, directing
and supervising the activities of kitchen staff and providing an
efficient and cost effective food service to the establishment
- Responsible for
creating menus and ensuring that all menus are constantly updated,
paying special attention to seasonal availability
- Implements correct
procedures for food receiving and storage, food handling, preparation
and distribution, kitchen sanitation and safety, equipment operation and
cleaning
- Maintains food
inventory control systems and requisitions and determines delivery dates
for food and supplies from storage areas to meet daily menu
requirements
- Ensures that sanitation, housekeeping and safety standards meet the requirements of local and statutory rules and regulations
- Supervises food
production to ensure the quality and quantity control of menu items and
that proper food handling techniques are followed at all times as well
as checking food service for portion control, serving temperatures,
food quality and sanitary procedures
- Ensures all staff are trained and adhere to prescribed techniques and standards
Desired Skills / Qualifications:
- Degree or diploma in culinary degree or related field or a combination of relevant education and experience
- At least 5 years of industry and culinary management experience.
- Previous experience with control of food and labor cost.
- Demonstrated menu development, costing, cooking, presentation, and pricing of meals.
- Highly organized and with excellent management ability
Cooks
The Cook is responsible for the daily preparation of food items. Other key responsibilities include:
- Participate in the
preparation and cooking and serving of food items in accordance with
specified menus and section requirements as directed in a sanitary and
timely manner
- Follows recipes,
presentation specifications and measure out correct quantities to be
cooked and size of portions to be served, taking into account orders
placed.
- Restocks all items as
needed throughout the shift, check quantity and quality of stock
received and notify stores department of deficiencies.
- Oversee washing and
cleaning of floors, crockery, utensils, work surfaces and other kitchens
equipment to ensure that the necessary hygiene and health and safety
standards are maintained in the kitchen and restaurant as appropriate.
Desired Skills / Qualifications:
- Diploma in Culinary Arts or similar qualification, or prior progressive, relevant experience
- 2 to 5 years experience in a similar role in the kitchen department
- Understanding and knowledge of safety, sanitation and food handling procedures
- Team player and displays problem solving abilities, be self motivated and organized
- Ability to work calmly and effectively under pressure
Waiter
The key duties include:
- Preparation of the restaurant, including all necessary mis-en-place for service,
- Offering service to customers in a professional, efficient and courteous manner.
Desired Qualifications / Competencies
- Diploma in Food & Beverage Service or related qualification
- Experience in a similar role in the restaurant or banqueting department of a large hotel or resort.
- Pleasant, outgoing personality, organized and detail oriented
Kitchen Steward
This
role is responsible for ensuring the cleanliness of agreed designated
areas, in accordance with laid-down procedures, morning/evening routines
and hygiene requirements.
Also inspects kitchens,
workrooms, and equipment for cleanliness and order, take inventories of
china, silverware, and glassware.
Desired Qualifications/Skills
- Completion of high school education and prior relevant experience
- Prior experience in a restaurant or hotel an advantage.
- Strong, able-bodied, organized and detail oriented
If you feel you fit any
of the below roles please send your CV to jobs@alternatedoors.co.ke and
indicate the role you are applying for as the subject.
