Pastry Chef
KeMU/KHSL/CS/1/1/2024
Duties and Responsibilities:
- Preparing a wide variety of food items such as cakes, cookies, pies, bread etc. following standardized and modern recipes
- Preparation of all pastries and snacks for functions, fresh fruit cuts, salads, desserts and tea snacks.
- Creating new and exciting desserts to refresh existing menus and engage the interest of customers
- Modify recipes to meet customers’ needs and requests
- Decorating pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting
- Participate in menu planning and development
- Be accountable for food preparation ingredients
- To execute food control standard in dispensing the established food and pastries portion.
- Ensure that waste is kept at minimal levels by using creative culinary and bakery methods.
- Monitoring of stocks for ingredients and make appropriate orders
- To observe safety precautions and kitchen hygiene set standards during food preparation.
- Perform and ensure opening and closing duties are done accordingly.
- Provide guidance to interns and kitchen stewards.
- Take kitchen responsibilities in the absence of the head chef
- Perform any other duties assigned by the supervisor.
Qualifications and Skills:
- KCSE Certificate with a mean grade of C-.
- Diploma in Food & Beverage production & Service or its’ equivalent
- 3 years’ experience as a pastry cook preferably in a busy star rated hotel or comparable organization
- Must have a valid food handlers’ certificate.
- Knowledgeable of food safety regulations.
- Ability to work in a fast-paced environment and can multi task.
- Attention to detail, creativity, passion and sense of business.
- Ability to use slicers, mixers, grinders, food processors and other kitchen equipment.
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Cook
KeMU/KHSL /CS/2/1/2024
Duties and Responsibilities:
- Set up workstations with all needed ingredients and cooking equipment
- Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting/deboning meat etc.)
- Prepare meals using various utensils/cookers
- Ensure great presentation by dressing dishes before they are served
- Serve customers
- Keep a sanitized and orderly environment in the kitchen
- Follow health and safety guidelines
- Monitor stock and place orders when there are shortages
- Ensure all food and other items are stored properly
- Participate in menu planning and development.
- Able to effectively control the Food & Beverage Cost.
- Control the Food and Beverage outlets in terms of wastage, pilferage and efficiency.
- Participate in stock taking at the Cafeteria.
- Perform any other duty assigned by the supervisor.
Qualifications and Skills:
- KCSE Certificate with a mean grade of D+.
- Qualification from a culinary school will be an advantage
- Proven experience as cook (3 years’ experience as a cook preferably in a busy star rated hotel or comparable organization)
- Valid food handlers’ certificate
- Computer literate
- Attention to detail, creativity, passion and sense of business.
- Knowledgeable of food safety regulations.
- Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
- Ability to work in a fast-paced environment and multi task
- Ability to work in a team
- Excellent physical condition and stamina
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Cashier
KeMU/KHSL /CS/3/1/2024
Duties and Responsibilities:
- Resolving customer complaints or issues.
- Putting takeout orders in containers or bags.
- Processing discounts and coupons.
- Assisting with or taking customer orders.
- Booking reservations.
- Completing any return transactions
- Maintaining cleanliness in register stations and tables
- Closing or cashing out the register at the end of the day
- Overseeing customer order completion
- Assisting kitchen staff as needed
- Processing payments and providing change and receipts
- Perform any other duty assigned by the supervisor.
Qualifications and Skills:
- KCSE Certificate with a mean grade of D+.
- Computer literate
- 1 years’ experience as a cashier in a star rated hotel or comparable organization.
- Certificate in food and beverage production and service or its equivalent from a recognized institution would be an added advantage.
- Ability to work with minimum supervision.
- Above 25 years.
- Active individual with good public relations and high integrity.
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