BlumeAfrica Limited Jobs in Kenya

Executive Chef Vacancy in Kenya

Department: Food & Beverage

Job Grade: Grade B

Reports to: Food & Beverage Director

Job Scope
The Executive Chef is responsible for dealing with day to day operation and administration of the kitchen in a courteous, charming and professional manner to staff, both internal and external guests.

To oversee and direct all aspects of the kitchen operation under the general guidance and direction of the Food & Beverage Director, or his/her delegate and within the limits of the established Intercontinental Hotels group policies and procedures.

To be the main link between the kitchen production and departmental service sections.

To identify and anticipate guest needs by ensuring complete guest satisfaction.

Key Relationships: Key relationships will include but not limited to Food & Beverage Service, Housekeeping, Front Office, Accounts, Health Centre, Engineering, and Guest Relations etc.

Key Job Responsibilities:

1) Supervise the functioning of all kitchen employees, facilities and costs and contributes to maximising the overall Food & Beverage departmental profit.

2) Control and analyse, on an on-going basis

3) Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times.

4) Establish and maintain effective employee relations and inter-departmental working relationships.

5) Conduct, under the guidance of the Food & Beverage Director, such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counselling and suspension if necessary to ensure appropriate staffing and productivity. Consult with Food & Beverage Departments/Sections Heads and personnel Manager, as appropriate, in performing the above duties.

6) Develop formal training plans and conducts on-the-job training sessions for kitchen employees.

7) Is responsible for the preparation of menus and participates in the pricing policy in consultation with the Food & Beverage Director, Restaurant Managers and Banqueting Manager.

8) Work with the materials/Purchasing Manager in determining the minimum and maximum food par stocks. Ensures the completion of the market list in accordance with IHC quality and quantity standards. Inspects all perishable food items received for quality.

9) Attend and contributes to weekly department heads meetings and to weekly Food & Beverage departmental meetings.

10) Keep an up-to-date standard recipe file for all food items.

11) Perform other duties as may be assigned by your superior from time to time.

The above is designed to help you in the understanding of your role and is not intended to be a definitive list of your duties, as flexibility in meeting company and guests needs is required by all employees.

Our client is offering a very competitive compensation package to the successful candidate.

Kindly send CV to blumeafrica@gmail.com

2. Restaurant Manager Vacancy in Kenya

Department: Food & Beverage

Job Grade: Cat –D

Reports to: Food & Beverage Manager

Position Supervised: Maitre D’, Captain, Supervisors, Hostess, Waiters

Job Scope
The Restaurant Manager is responsible for co-ordinating functions and activities pertaining to smooth running of the restaurant.

To provide functional assistance and direction to the Food & Beverage operations of the restaurant as assigned under the general guidance and direction of the Food & Beverage Director, or his/her delegate and within the limits of the established intercontinental Hotels Group policies and procedures.

To be the main person responsible for the over all running of the restaurant operations and supervises all the staff under him/her.

To identify and anticipate guest needs by ensuring complete guest satisfaction.

Key Relationships: Key relationships will include but not limited to Food & Beverage, Housekeeping, Front Office, Accounts, Health Centre, Engineering, Guests Relations etc.

Key Job Responsibilities:

1) Supervise the day-to-day functioning of all restaurant employees, facilities, sales and costs.

2) Supervise, co-ordinate and directs the prompt, efficient and courteous service of Food & Beverage in the restaurant.

3) Control and analyse, on an on-going basis

4) Establish and maintain effective employee relations.

5) Conduct, under the guidance of the Food & Beverage Director and the Assistant Food & Beverage Manager, such functions as interviewing, hiring, employee orientation, on-the-job performance, coaching, counselling and suspension if necessary to ensure appropriate staffing and productivity.

6) Develop formal training plans and implements on the

job training sessions for restaurant employees.

7) Attends and contributes to the daily Food & Beverage briefings and monthly meetings.

8) Conduct pre-meal briefings and maintains liaison with Executive Chef.

9) Participate in service as necessary in accordance with the requirements and practices of the restaurant.

10) Ensure hotel grooming and appearance standards of the staff in the restaurant are met.

11) Control stocks for daily use in restaurant to ensure service requirements are met.

12) Schedule guest reservations and arranges for private parties in the restaurant.

13) Participate in the preparation of the Food & Beverage department budget and goals.

14) Conduct all administrative work required

15) Perform any other related duties and special projects as assigned.

The above is designed to help you in the understanding of your role and is not intended to be a definitive list of your duties, as flexibility in meeting company and guests needs is required by all employees.

Our client is offering a very competitive compensation package to the successful candidate.

Kindly send CV to blumeafrica@gmail.com

3. Food & Beverage Supervisor Vacancy in Kenya

Department: Food & Beverage

Job Grade: Grade 6

Reports to: Restaurant Manager

Position Supervised: Captain, Waiters

Job Scope

The Supervisor is responsible for co-ordinating the functions and activities of the restaurant with the restaurant employees.

To assist in overseeing and directing all aspects of the restaurant under the general guidance and direction of the Restaurant Manager, or his/her delegate and within the limits of the established Intercontinental Hotels Group policies and procedures.

To be the main person responsible for assisting in the overall running of the restaurant operations and supervises all the staff under him/her in the absence of the Restaurant Manager or Asst. Restaurant Manager.

To identify and anticipate guest needs by ensuring complete guest satisfaction.

Key Relationships: Key relationships will include but not limited to Food & Beverage, Housekeeping, Front Office, Accounts, Health Centre, Engineering, Guests Relations etc.

Key Job Responsibilities:

1) Supervise the day-to-day functioning of the assigned areas by controlling the following points.

2) Control all stocks and keep necessary stocks available stored in the appropriated way.

3) Ensure that all service preparations are made and ready for service in accordance with the hotel standards.

4) Serve customers according to the set standards, by taking their orders, posting their bills, collecting and serving the orders.

5) Ensure presentation and settlement of the bills.

6) Promote all menu items and special promotions.

7) Assist in implementing and controlling of control mechanism.

8) Ensuring that cashiering irregularities are reported to the restaurant Manager.

9) Ensure that effective communication is carried out to all staff reporting to you and that you keep an effective communication to your superior.

10) Ensure that all-vital communication is recorded in written form.

11) Ensure that the monthly one to one meeting with the Restaurant Manager is kept and that all documentation is up to date.

12) Establish and follows personal development plan.

13) Conduct continuous job performance evaluation of the staff in the outlet.

14) To formulate training needs and prepare training plans for the staff and train them where possible under the guidance of the Restaurant Manager.

15) Perform other duties as may be assigned by your supervisor from time to time.

The above is designed to help you in the understanding of your role and is not intended to be a definitive list of your duties, as flexibility in meeting company and guests needs is required by all employees.

Our client is offering a very competitive compensation package to the successful candidate.

Kindly send CV to blumeafrica@gmail.com

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