Cascade Institute of Hospitality
Vacancy: Deputy Principal
Reporting to the Principal
Job Summary: To support the Principal in
providing both strategic and day to day leadership of the college and assume
the role of Acting Principal in his absence.
School.
The Deputy Principal is a member of
the institute management team and supports the Principal in the leadership of
the institute and assumes the role of Acting Principal in the absence of the
Principal.
The Deputy Principal is also
delegated to exercise direct responsibility in specifically designated areas,
including teaching and learning, examination management, quality improvement
and compliance processes, marketing, human resources and parent / community
relations.
It is expected that the incumbent
will engage with the wider school community and participate fully ¡n events and
activities, playing an ambassadorial role as a senior representative of Cascade
Institute of Hospitality.
Qualifications & Experience
1. University degree in hospitality related discipline (Mandatory)
2. Master’s degree qualifications (Desirable)
3. A successful and proven record as a principal, deputy principal
or college administrator of a hospitality institute, or a HOD of catering or
hospitality department in a reputable tertiary institute (Mandatory)
4. At least three (3) years’ experience of teaching and examining
catering or hospitality related courses (Mandatory)
Personal Attributes
·
Authentic with a strong personal
presence, poise and natural capacity to inspire students, staff and
stakeholders.
·
Confident in engaging with parents —
able to manage their high expectations.
·
Articulate and engaging with personal
warmth that engenders mutual respect and builds commitment to the Institute.
Restaurant Chef
Job Description: Reporting to the Restaurant Manager. the chef will be
responsible for all the kitchen operations, with a brigade of cooks and
offering local and Modern Cuisine.
Key Responsibilities:
·
Plan menus for all food outlets in
the restaurant.
·
Schedules and coordinates the work of
cooks and other kitchen staff to assure that food preparation is economical and
technically correct and within budgeted labor cost goals.
·
Approves the requisition of products
and other necessary food supplies.
·
Should be conversant with Food Safety
Management System and/or other management systems.
·
Ensures that high standards of
sanitation, cleanliness and safety are maintained throughout all kitchen areas
at all times.
·
Establishes controls to minimize food
and supply waste and theft.
·
Safeguards all food preparation
employees by implementing training to increase their knowledge about safety,
sanitation and accident prevention principles.
·
Prepares necessary data for applicable
parts of the budget projects annual food, labor and other costs and monitors
actual financial results; takes corrective action as necessary to help assure
that financial goals are met.
·
Consults with the Restaurant manager
about food production aspects of special events being planned.
·
Develops policies and procedures to
enhance and measure quality; continually updates written policies and
procedures to reflect state-of-the-art techniques, equipment and terminology.
Qualifications:
·
Diploma in Food Production or
Culinary Arts from an accredited College
·
Five years’ experience in a medium or
large size reputable busy restaurant
·
Knowledge of computer skills.
Application Deadline
To apply, submit your application via email below by 26th,
January, 2018.
hr@cascade.ac.ke
