Profile :
We are looking for a Loyal, punctual and creative person who is able to comfortably work under pressure preparing different kinds of high class food. The incumbent should be well groomed and able to communicate clearly with colleagues. The incumbent values team work and is flexible ensuring good results. Accuracy and drive to excel are a must. Since the incumbent will be handling food, he must be conscious of hygiene and must be cost conscious as well. Working at a high pace the incumbent should be able to follow instructions promptly. A record of honesty and integrity are part of the selection procedure. The incumbent should demonstrate experience in international cuisine, leadership and creativity.
Requirements:
- College education level through study and experience in food production
- Fluent command in English and Kiswahili both written and spoken
- Eagerness and ability to learn fast
- Ability to provide leadership and professional support to a group of professional kitchen staff including the ability to make and implement decisions.
- Ability to work with a broad range of staff and guest
- Ability to transfer knowledge to others
- Proven ability to plan, implement, monitor and evaluate result – oriented service provision.
- Knowledge and understanding of the principles of high standard cuisine
- Easily adaptable to new situations and guests
- Well groomed and able to present him/ herself well
- Able to perform duties with minimum supervision, and at a high pace
- Ability to transfer knowledge to others
- Able to work long hours, and spend away
- Experience in the hospitality industry for a minimum of 4 years preferably in a similar setting is an added advantage.
- Valid Municipal health certificate
- Able to deputise the Head Chef
Responsibilities:
- Prepare and pass guest and staff food according to the set standards and within set time limits
- Receive and process goods and stock according to procurement policy
- Follow instructions from the chef/ manager promptly and accurately to the letter
- Maintain high level of cleanliness before, during and after food preparation according to set standards and cleaning schedules.
- Assist in stock taking and registration of incoming goods
- Participate in departmental and interdepartmental meetings
- Conduct daily shift briefings
- Maintain ongoing training of trainees and staff of the kitchen department
- Promote health, safety and hygiene at all times
- Together with chef Conduct kitchen team probation & annual reviews
- Liaise daily with Chef to keep open lines of communication
- Perform duty manager duties according to Duty Manager roster if need arises
- Ensure that team members understand the organizations goal and how their individual performance affects the organizations goals.
- All the other duties that may from time to time be assigned in order to assure smooth running of the lodge.
- Deputize the Chef when need arises.
- The culture of your duty station is one of multitasking. You may be required to perform duties outside of your regular area of operation. Reasonable request need to be followed whenever the organizational need requires so and done within team spirit.
Reporting to: Chef
Job class: J4: p 13 – p28
Compensation: Minimal Ksh. 9, 877/= Maximum Ksh. 30,801/=
Work station: Kisindi Lodge
If you meet the above mentioned criteria and you are willing to join our organisation please fill out the application form, and submit your CV and copies of your certificates to Ujima Foundation, The Human Resource Manager, P.O.Box 800, 40123, Kisumu or send it via courier to Ujima Compound, Nehru Rd, Millimani Kisumu or supportoffice@ujimafoundation.org
We regret that only short listed candidates will receive communication.
Thank you.
