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Vacancies by Alternate Doors, Kenya

Kitchen Steward

Our Client in the hospitality industry is currently looking to hire a Kitchen Steward.
·         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.
·         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.
·         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
·         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.
The role will involve but is not limited to:
·         Preparing items at the fry station
·         Wrapping burgers in a timely manner
·         Keeping work stations clean and stocked
·         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.
·         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.
·         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
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.
·         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.
·         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.
·         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.
·         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
·         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

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