Kitchen Steward
Kitchen Supervisor
Restaurant Location Manager
Our
Client in the hospitality industry is currently looking to hire a Kitchen Steward.
Responsibilities
·
Replenishing salads, sauces,
condiments, bread, serviettes, wipes, etc. (food and non- food items)
·
Consistently offers professional,
engaging and friendly service
·
Report for duty punctually, in
the correct uniform, clean and neatly pressed with your name-tag clearly
visible.
·
Liaise with the Kitchen Supervisor on
duty for specific instructions/requests and to work on staff food menu that is
varied, cost effective and produced before service.
·
Carry out duties as assigned, also
refer to cleaning schedules and perform the necessary duties.
·
Collect the appropriate cleaning
materials and equipment.
·
Help to wash and clean where
necessary
·
Check equipment daily to ensure they
are in good working condition and promptly report any defects/malfunctions to
the Kitchen Supervisor or a senior person.
·
Assist in the set up and packing away
of service areas (bar, inside the kitchen, clearing of tables etc).
·
Cleans stoves, ovens, grills,
refrigerators, and using cleaning solutions, brushes and wash cloths.
·
Transports food supplies, such as
meats, vegetables, fruits, and canned foods from storeroom or freezer, using a
basket to kitchen. Returns surplus food to storeroom or freezer.
·
May assist with food preparation,
such as blending sauces, washing and peeling vegetables.
·
Recycle all vegetable and fruit
peelings, tomato tops and bottoms to make compost.
·
Any other reasonable requests made by
Management.
Occasional Duties
·
Assist the team with stock-take as
requested.
·
Assist in transporting of food,
beverage and other items to and from the kitchen.
·
Assist kitchen team in replenishing
food items, crockery, cutlery, etc
·
Attend Department meetings as
requested.
Qualifications
·
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
Physical Aspects of Position (include but are not limited
to)
·
Constant standing and walking
throughout shift
·
Frequent lifting and carrying up to
30 lbs
·
Occasional kneeling, pushing, pulling
·
Occasional ascending or descending
ladders, stairs and ramps
Kitchen Supervisor
Our Client in the hospitality
industry is currently looking to hire a Kitchen Supervisor.
Responsibilities
·
Set up the kitchen with cooking
utensils and equipment, like knives, pans and kitchen scales
·
To replenish any equipment that needs
replacing
·
To regularly check kitchen equipment
and to book maintenance/repair
·
Study each recipe and gather all
necessary ingredients
·
Cook food in a timely manner
·
Delegate tasks to kitchen staff and
train new starters
·
To conduct induction, disciplinaries
and appraisals for team
·
To record absence and arrange
replacements for team members who are not on duty
·
Inform wait staff about daily
specials and general menu training
·
Ensure appealing plate presentation
·
Supervise and train Line Cooks and
assist as needed
·
Slightly modify recipes to meet
customers’ needs and requests (e.g. reduce salt, remove dairy)
·
Accurately monitor food stock and
place orders
·
Check freshness of food and discard
out-of-date items
·
Experiment with recipes and suggest
new ingredients – develop monthly special ideal using under utilised
ingredients
·
Ensure compliance with all health and
safety regulations within the kitchen area
·
Accept orders from suppliers and
reject/return any that are below standard
·
To motivate, upskill and supervise
the team and to spot talent
·
To actively prepare food alongside
line cooks during service to prepare customer orders
·
Coordinate customer orders when
scheduled to do so
Qualifications
·
Proven work experience as a Chef
or Cook
·
Hands-on experience with various
kitchen equipment (e.g. grillers and fryers)
·
Advanced knowledge of culinary
techniques
·
Leadership skills
·
Ability to remain calm and undertake
various tasks
·
Excellent time management abilities
·
Up-to-date knowledge of cooking
techniques and recipes
·
Familiarity with sanitation
regulations
·
Culinary school diploma preferred
Server & Burger Maker
Our
Client in the hospitality industry is currently looking to hire a Server and
Burger Maker.
Responsibilities
The role will involve but is not limited to:
Cooking
·
Preparing items at the fry station
·
Wrapping burgers in a timely manner
·
Keeping work stations clean and
stocked
Floor
·
Greeting customers
·
Helping customers with menu choices
·
Taking customer orders
·
Cash handling and billing customers
·
Checking in with customers to ensure
they are happy
·
Clearing tables
·
Serving meals to customers
·
General House Keeping
Barman/ Waiter
Our
Client in the hospitality industry is currently looking to hire a Barman /
Waiter.
Responsibilities
·
Serve drinks to customers in a
friendly and helpful manner;
·
Communicate with colleagues/guests
with regards to beverage orders
·
Have full knowledge
of the beverage offerings to be able
to inform the guests and up sell
where possible
·
Be responsive and helpful with regard
to off-menu items such as classic cocktails and expand Personal knowledge in
this area as much as possible;
·
Ensure all the drinks – wines,
spirits, liquors, sodas, beers are correctly organized at all times;
·
Ensure all products are served
according to the set standards
·
Ensure the bar area is maintained in
a clean and orderly manner at all times;
·
Ensure that pre-service requisites
are met and that the “Bar Opening and Closing Procedure Checklist”
is completed, follow the correct opening & closing procedure.
·
Keep track of wines, beers, liquors,
and other supplies;
·
Maintain the product quality, by
checking beer pipes, cordials, juices etc;
·
Follow the correct bar operating
procedures with regards to:
1.
Stock rotation and FIFO procedure
2.
Requisitions (according to business
needs)
3.
Maintaining bar stocks
4.
Checking on all expiry dates on all
bar items.
·
To assist in the supervision of the
bar team to ensure that all duties are carried out in accordance with statutory
Health and Safety requirements including food hygiene Regulations.
·
To ensure that the bar team adheres
to all the Atmosphere standards in every interaction with members and guests,
colleagues, other members of the Atmosphere team and external suppliers and
contacts.
·
Competent in directing guests around
the entire restaurant
·
Ensure that all cash discrepancies
are reported to the supervisor or manager
·
Ensure all operating equipment is
handled carefully
·
Ensure that correct
payment procedures are followed in
accordance with “Payments & Till Procedure”
·
Maximize sales revenue wherever
possible
Health and Food Safety
·
Report all potential and real hazards
immediately;
·
Be fully conversant with all
departmental Fire, Emergency procedures;
·
Ensure the safety of the persons and
the property of all within the premises by strict adherence to existing laws,
statues and applicable ordinances, and reporting any possible hazards and
conditions to the Shift Supervisor
·
Have a general awareness of Health
and Safety in relation to all tasks and activities undertaken in the department
·
Maintain the highest standards of
personal hygiene and body language.
Other
·
Maintain a good working relationship
with both colleagues and guests
·
Cooperate closely with colleagues and
other departments to ensure a prompt service is given at all times
·
Maintain the attitude of “It’s all
about service”
·
Help to maintain a
good working environment within the
department and good working relationships with all other
departments in atmosphere.
·
Attend training sessions and meetings
as and when required
·
Maintain high confidentiality with
regard to guest’s personal information
·
Carry out any other duties assigned
by your shift supervisor
Qualifications
Skills Requirements
·
Active listening – Giving full
attention to what people are saying, taking time to understand.
·
Speaking – talking to other
effectively.
·
Service orientation – actively
looking for ways to help people.
·
Social perceptiveness – being aware
of others and understanding why they react as they do.
·
Instructing – teaching others how to
do something.
·
Persuasion – persuading others to
change their minds or behavior.
·
Coordination – adjusting actions in
relations to others’ actions.
·
Creativity – be able to come up with
creative and original drinks and ideas on cocktails.
Personal attributes
·
Friendly and outgoing.
·
Good communicator.
·
Good interpersonal skills.
·
Flexible and adaptable.
·
Good listener.
·
Pays attention to details.
·
Creative
Ability requirements
·
Oral expression- ability to
communicate information and ideas in speaking so others will understand.
·
Oral comprehension – ability to
listen to and understand information .
·
Speech clarity – ability to speak
clearly so others understand you.
·
Problem sensitivity – ability to tell
when something is wrong or is likely to go wrong. Recognizing a problem.
Professional
·
Formal or informal training in
hospitality
·
Customer care service
·
Formal Bar training
Restaurant Location Manager
Our Client in the hospitality
industry is currently looking to hire a Restaurant Location Manager.
Qualifications
·
Able to clearly express oneself verbally
and in writing (English)
·
Math and financial management
·
Proven work experience as a
Restaurant Manager, Restaurant General Manager, Hospitality
Manager or similar role
·
Proven customer service experience as
a Manager
·
Extensive food and beverage (F&B)
knowledge, with ability to remember and recall ingredients and dishes to inform
customers and wait staff
·
Strong leadership, motivational and
people skills
·
Acute financial management skills
·
BSc degree in Business
Administration; hospitality management or culinary schooling is a plus
·
To be hands on and involved with
operations – to step into the cooking process at times
·
To keep a cool and controlled manner
when dealing with staff in the public arena
·
Human Resources and Payroll
experience
Required Competencies
·
Guest Focus – anticipate and
understand guests’ needs and exceed their expectations.
·
Passion for Results – set compelling
targets and deliver on commitments.
·
Problem Solving and Decision Making –
make good decisions based on analysis, experience and judgment.
·
Building Effective Teams – get the
right people in the right places, enabling them to make decisions and celebrate
success as a team.
·
Conflict Management – use interpersonal
skills to confront tough issues and resolve disagreements constructively.
·
Developing Direct Reports and Others
– provide honest feedback to team members, actively coaching and supporting
them to achieve personal and professional goals.
Responsibilities
·
Work with Shift Supervisors at both
locations to identify and resolve gaps in training, service and standards.
·
Ensure the company standards are
upheld at all locations in terms of service delivery, cleanliness and food
presentation.
·
Increase efficiencies in operations
·
Deal with any escalations from the
Shift Supervisor team
·
Address any maintenance and repair
issues
·
Run reports on daily sales/monthly
sales using the POS system and work with Founders and F&B Controller to
improve the bottom line
·
Conduct formal monthly 1:1’s with the
Shift Supervisor Team setting clear objectives and expectations
·
Ensure the Supervisor team are
conducting their 1:1’s and probation reviews with the wider team
·
Ensure Shift Supervisor team are
completing their opening and closing checklist
·
Oversea the payroll to ensure all
information is submitted to the Accounts for new starters and leavers at all
locations
·
Address any disciplinaries and
grievances within the supervisor team following the companys’ Staff Policy
·
Develop training programme for the
Supervisor team, by identifying gaps in knowledge and addressing them
accordingly
·
Analysing customer feedback from Get
Point survey, the mystery shopper survey and Google feedback
·
Respond efficiently and accurately to
customer complaint escalations
·
Keep a close working relationship
with the companys’ Partners (Yum and Uber eats) to ensure service delivery and
the customer experience is optimal.
·
Regularly review product quality and
research new restaurants
·
Appraise staff performance and provide
feedback to Founders
·
Estimate future needs for goods,
kitchen utensils and cleaning products
·
Ensure compliance with sanitation and
safety regulations
·
Manage restaurant’s good image and
suggest ways to improve it
·
Control operational costs and identify
measures to cut waste
·
Promote the brand in the local
community through word-of-mouth and restaurant events
·
Recommend ways to reach a broader
audience (e.g. discounts and social media ads)
·
Work with the Lead Line Cooks and
Kitchen Supervisor to train new and current employees on proper customer
service practices
·
Implement policies and protocols that
will maintain future restaurant operations
·
Check stock quality and quantity –
return anything below standard
·
Work closely with Founders to meet
revenue objectives
·
Communicate with staff regarding
changes, messages from Founders to outline expectations, individual and branch
performance
·
Engage with City Council, Media,
potential suppliers, customers in a professional manner
·
Ensuring that we comply with Health
& Safety, City Council and Fire regulations – flagging any expiry dates to
Founders in a timely manner.
Lead Line Cook
Our
Client in the hospitality industry is currently looking to hire a Lead Line
Cook / Assistant Kitchen Supervisor.
Responsibilities
·
Make sure all line cooks and kitchen
hands are working according to protocol and procedures
·
To ensure and enforce quality control
at prep and food production stage
·
Create schedule for kitchen staff
according to the rota – and to ensure it is followed properly
·
Oversee the work of line cooks to
ensure they are working to timelines and are following hygiene practices
effectively
·
To be aware of and enforce portion
control
·
Actively reduce waste through FIFO
and food storage
·
To work with the Kitchen Supervisor
to uphold food quality, train the team and maintain accurate stock levels
·
Perform food preparation, cutting,
marinating, slicing vegetables and meats
·
Ascertain that the kitchen area is
adequately cleaned and sanitized before and after each shift
·
Evaluate the quality of food items
obtained from suppliers to ensure that are up to standard
·
Ascertain food items are stored and
labelled correctly in designated areas
·
Train line cooks and other Kitchen
staff to ensure that they are following hygiene and sanitation standards
·
Train line cooks in food preparation
·
To ensure food is prepared in a
speedy manner whilst maintaining quality and presentation standards
·
Any other duty as may be assigned to
you by your line manager
Qualifications
·
A diploma or certificate in food and beverage
or catering related course
·
Knowledge of/certificate in food
hygiene
·
Ability to devise new recipes
·
Computer literate and proven
experience working with stock and POS systems
·
Excellent communication skills
·
Excellent physical condition and
stamina
·
Must be able to work night shifts
and/or early mornings
·
Hands on experience in garnishing
arranging and serving food
·
Highly skilled in prep, seasoning and
cooking
·
Well-versed in cleaning work areas
·
Able to work in a team environment
and take direction
·
Self-motivated and organised
·
Committed to quality service
·
Creative, positive and honest
How to Apply
Please
send your CV to jobs@alternatedoors.co.ke
