Main Purpose & Scope of the Job

The Assistant Chef will assist the Executive Chef with daily activities of the Kitchen, including menu development, inventory, purchasing of supplies, and cost control. He/she will also be responsible for the production and presentation of pastries, desserts, bread and other baked products.

Key Responsibilities for this Post

• Assist in planning menu costing to ensure the profitability of the kitchen in accordance with budget expectations.
• Supervise food production to ensure the finished products are up to expected standards.
• Preparing a wide variety of goods such as cakes cookies, pies, bread, etc. following traditional and modern recipes and as per customer’s requirement.
• Creating new and exciting desserts to renew our menus and engage the interest of customers.
• Develop and maintain updated operations manuals for all food production and stewarding sections and make recipes and maintain up-dated and accurate costing of all pastry dishes and all other Club dishes prepared and sold.
• Preparation and presentation of all food items in accordance with the Club standards and standardized menu guidelines.
• Decorating pastries using different icings, toppings, etc. to ensure the presentation will be beautiful and exciting.
• Assist in procurement of kitchen equipment.
• Negotiate and book functions.
• Prepare a market list for purchasing staff.
• Check the quality of all goods received and make kitchen requisitions.

Key Requirements for the Job

• Strong communication skills
• Keen attention to detail
• In depth knowledge of sanitation principles, food preparation and nutrition.
• Creative ability with artistic skills in decorating cakes and other desserts.
• Able team player with the ability to create enabling work environment.

Key Qualification and Experience

• Diploma in Food Production.
• Certificate in culinary arts, pastry-making, or relevant field
• At least 5 years experience in a busy kitchen.
• Minimum Age 30 years.
• At least a C plain in KCSE.
• Experience in pastry is a Must.
• Must be declared medically fit by a Club appointed Medical Practitioner

Main Purpose & Scope of the Job

The Bartender will work directly with customers by mixing and serving drink orders. He/ She will be responsible for verifying age requirements, knowing alcohol pairing and tastes, knowing how to make traditional and classy drinks, processing payments, managing inventory and cleaning bar supplies.

Key Responsibilities for this Post

• Provide high-quality service to customers
• Adhere to all local and national liquor laws
• Mix and serve drinks following set standard recipes
• Greet guest in a timely manner and take orders
• Process cash and credit card transactions following appropriate procedures
• Maintain a safe and clean environment for guests and team
• Carry out all tasks with attention to detail, cleanliness and safety
• Assist with inventory and inventory control

Key Qualification and Experience

• Minimum age 28 years.
• At least D plus (Mean Grade) in KCSE.
• Certificate in Food and Beverage Services and Sales from a recognized institution.
• Must have worked as Waiter and Barman for 5 years in a busy Restaurant and bar operation. Function service and Club experience an added advantage.
• Proficient knowledge of Hotel Systems.

Main Purpose & Scope of the Job

Primarily the Steward will be responsible for washing dishes, Flatware, Cutlery, crockery, kitchen vessels, sweeping and mopping floors, cleaning and detailing equipment, etc.  Maintained the kitchen, dishwashing, and back area in an inspection-ready condition in accordance with local authority and hotel guidelines.

Key Responsibilities for this Post

• Ensure the kitchen is clean, well maintained and organized at all times.
• Ensure floors are dry and clean at all times.
• Maintain a hygienic working environment in accordance with hygiene regulations and company standards.
• Adhere to all sanitation guidelines.
• Assist the Cooks and Servers as and when necessary.
• Collects and removes trash from all areas of the operation following established procedures.
• Dispose of waste as per the hotel and authority standards and adhere to recycling guidelines.
• Ensure waste bin area is kept clean and tidy.
• Carry out general cleaning as directed to include sweeping, mopping up, washing up, emptying of rubbish bins and boxes ensuring placement in the correct containers
• Cleans and sanitizes pots, pans, utensils, and other minor equipment routinely used in the kitchen following established procedures.

Key Qualification and Experience

• Minimum age 22 years
• At least D minus (Mean Grade) in KCSE
• Formal Training in similar role and Knowledge of Basic Food Hygiene

Main Purpose & Scope of the Job

We are looking to recruit a dedicated groundsman to maintain the appearance and functional soundness of our club grounds. The groundsman is responsible for maintaining equipment and materials. He/She will ensure the appearance of trees, shrubs, and flowers and keep the grounds free from harmful insects and plant diseases. The preferred candidate is hardworking, detail-oriented and organized.

Key Responsibilities for this Post

• Maintaining condition and appearance of lawns, and grounds.
• Mowing, watering and fertilizing lawns.
• Planting, trimming, mulching, and fertilizing flowers, shrubs, and trees.
• Cleaning and painting, poles and signs.
• Keeping facilities and surrounding areas free from trash, litter, debris, and weeds.
• Cleaning and maintaining equipment and materials.
• Following applicable safety guidelines and procedures.
• Performing other duties as required.

Key Qualification and Experience

• Minimum age 22 years
• At least D plain (Mean Grade) in KCSE.
• Formal training in gardening, farming, flowers.
• Previous experience in a sports Club or golf course is an added advantage