Deadline of this Job: 10 September 2022
Key Responsibilities:• Oversee all the food production, assist in daily food requirement orders, and maintenance of the highest professional food quality and sanitation standards.
• Ensure meals are produced on time, and sufficient quantities are available.
• Evaluate food products to ensure that quality standards are consistently attained.
• Maintain stock levels of all kitchen supplies.
• Ensure end of the month inventory is accurate.
• Plan orders of equipment or ingredients according to identified shortages.
• Approve the requisition of products and other necessary food supplies.
• Delegate duties to kitchen staff as per the menu requirements.
• Ensure wastage is minimized by careful supervision of food preparation methods.
• Ensure proper hygienic storage methods are utilized to prevent food loss.
• Develop menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Ensure food portions are maintained and food presentation is correct.
• Provide training and professional development opportunities for all kitchen staff.
• Ensure proper staffing for maximum productivity and high standards of quality, stock closing and organize the issuing and receiving of kitchen supplies.
• Schedule and establish a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Requirement Qualifications and Skills:
• Degree/Diploma in Culinary Arts or Food Production from a recognized institution of higher learning.
• 3-5 years’ experience leading kitchen operations and in the same position.
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals.
• Demonstrate real passion for menu planning and leadership.
• Good knowledge of hygiene and sanitization regulations.
• Need to be able to manage staff, multitask when the kitchen gets busy, problem-solving skills, and be keen to small details
• Exceptional proven ability of kitchen management and knowledge of storing food.
• Demonstrated ability to perform training and coaching of junior kitchen staff on regular basis and perform refresh courses as well as appraisals.
• Ability in dividing responsibilities and monitoring progress.
• Up-to-date with culinary trends and optimized kitchen processes.
• Ability to work well under pressure in a fast-paced environment.
• Groomed and presentable individual with outstanding communication skills.
• Demonstrate honesty and integrity.
• High level of discipline and cleanliness.
• High-end food preparation skills and an outstanding attitude.
• Willing to learn new cuisines.
• Great attention to detail and creativity.
Deadline of this Job: 20 September 2022
Position Summary:HIAS seeks a Cook who will be responsible for preparing ingredients, producing meals and following health and safety guidelines at HIAS’ Safe House.
Essential Functions:
• Ensures ingredients and final products are fresh
• Oversees and participates in the preparation, cooking and serving of well-balanced main meals to shelter residents.
• Determines quantities to be cooked and size of portions to be served, considering the total population at the safe house
• Handles and stores ingredients and food
• Maintains safety and sanitation standards throughout all food preparation and storage areas
• Maintains a clean and safe work area, including handling utensils, equipment, and dishes
• Ensures that high standards of hygiene and health are maintained in the kitchen
• Checks quantity and quality of ingredients received and notifies Head Cook of any deficiencies
• Performs any other duties as may be required
Qualifications & requirements:
• A certificate in hotel and catering management or food and beverage
• Must have a valid medical certificate
• Should have a minimum of 1 year of experience in the catering industry
• Ability to accurately read, measure, convert and follow recipes and assemble ingredients according to cooking standards and recipes.
• Fully conversant with various cooking methods like boiling, baking, roasting and steaming.
• Comprehensive understanding of food hygiene regulations including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness
• Ability to work independently and as a contributing member of a team to ensure deadlines, goals and objectives are met.
• Interpersonal skills to interact with a variety of other people from different backgrounds such as the Safe House residents and other staff
• Calm demeanor to work in a high-stress, fast-paced environment
• Experience of high-volume catering in a busy workplace.
• Knowledge in basic computer skill is an added advantage
• Knowledge of Accountability to Affected Populations is an added advantage
• Knowledge of PSEA is an added advantage
Deadline of this Job: 11 September 2022
MixologistWe are looking for a dynamic, forward-thinking and pro-active Mixologist of F&B Service responsible for both strategic and operational requirement of the function. This is a fantastic opportunity to further develop competencies and learning in many areas and functions within F&B Service. Be part of a team focussed on driving successful business results.
What is in it for you:
• Employee benefit card offering discounted rates in Accor worldwide.
• Learning opportunities through our Academies and the opportunity to earn qualifications while at work.
• Opportunity to develop your talent and grow within your property and across the world.
• Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21.
What you will be doing:
• Deliver only the best quality product to the guests
• Always be courteous to your customers and show your will to help.
• Acknowledge every guest in every section of the hotel.
• Smile greet and make the guests feel comfortable in the food and beverage outlets and the public areas of the hotels.
• Resolve guest’s issues, problems or requests in minimum time and a professional manner.
• Obey the department rules and regulations for behaviour, presentation, uniformity and service procedures.
• Take responsibility to do your duties on the best side.
• Operate equipment by safety rules and proper use to avoid breakage.
• Be responsible of your cash float and handle transactions professionally. It is expected that from time to time there will be a need to work in other areas within the business estate. All staff are expected to be flexible in their approach to work as the principles of cross training and multi skilling to other areas are fundamental to the work process.
• In addition to the duties and responsibilities listed, the job holder is required to perform other duties assigned by the Management Team from time to time. Such duties will be reasonable in relation to the employee’s skills, abilities, status etc.
• Obey the department rules and regulations for behaviour, presentation, uniformity and service procedures.
• Take responsibility to do your duties on the best side.
• Operate equipment by safety rules and proper use to avoid breakage.
• Be responsible of your cash float and handle transactions professionally
• Show support and positive attitude in training new team members and welcome them to the team.
• Keep an open mind to other people opinions.
• Always be ready to learn more and improve your knowledge of the menu.
• Participate in professional trainings organized by the food and beverage management.
• Ensures a high standard of restaurant services for guests (welcome gifts etc.)
• If asked, informs guests about the services on offer at the hotel
• Guarantees quality of service and the fulfilment of the brand's quality promise
• Manages the department's spend on cleaning products and welcome gifts
• Helps optimise energy costs
• Organises the department for optimum efficiency, ensuring headcount matches the workload
• Maintains and analyses dashboard charts and implements action plans as necessary. Respects and ensures respect of standards regarding hygiene, cleanliness and the safety o guests' property f
• Applies and ensures application of the hotel's safety regulations
• Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc.)
Your experience and skills include:
• Vocational diploma or degree in hospitality or F&B studies and/or significant previous
• Experience in a similar position
• Computer literate
• National language - well spoken, communication, sales.
Deadline of this Job: 11 September 2022
Junior Sous ChefWe are looking for a dynamic, forward-thinking and pro-active Junior Sous Chef of F&B Production responsible for both strategic and operational requirement of the function. This is a fantastic opportunity to further develop competencies and learning in many areas and functions within F&B Production. Be part of a team focussed on driving successful business results.
What is in it for you:
• Employee benefit card offering discounted rates in Accor worldwide.
• Learning opportunities through our Academies and the opportunity to earn qualifications while at work.
• Opportunity to develop your talent and grow within your property and across the world.
• Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21.
What you will be doing:
• Supervising the kitchen staff for quality and consistency of dishes.
• Interacting with the hotel guests promoting the facilities and services it has to offer and getting feedback.
• Ensure receiving only fresh and quality supplies to the store room
• It is expected that from time to time there will be a need to work in other areas within the business estate. All staff are expected to be flexible in their approach to work as the principles of cross training and multi skilling to other areas are fundamental to the work process.
• In addition to the duties and responsibilities listed, the job holder is required to perform other duties assigned by the Management Team from time to time. Such duties will be reasonable in relation to the employee’s skills, abilities, status etc.
• Follow up on orders and inventory.
• Controlling portioning, presentation, and quality of dishes coming out from the kitchen.
• Ensure receiving fresh and quality products from suppliers.
• Conducting constant research and/or finding new supplies to keep expenses as low as possible while maintaining quality.
• In charge of kitchen equipment and ensuring proper use of staff to avoid damage.
• Support the Head Chef in cost control, minimizing wastage, pricing etc.
• Managing the kitchen team, testing and evaluating, for efficient performance keeping consistency and quality.
• Training and motivating kitchen staff to improve and learn.
• Following the safety and security procedures and making sure kitchen staff does as well.
• Following and training the staff on food sanitation and cleanliness of the kitchen.
• Ensures a high standard of restaurant services for guests (welcome gifts etc.)
• If asked, informs guests about the services on offer at the hotel
• Guarantees quality of service and the fulfilment of the brand's quality promise
• Manages the department's spend on cleaning products and welcome gifts
• Helps optimise energy costs
• Organises the department for optimum efficiency, ensuring headcount matches the workload
• Maintains and analyses dashboard charts and implements action plans as necessary
• Respects and ensures respect of standards regarding hygiene, cleanliness and the safety of guests' property
• Applies and ensures application of the hotel's safety regulations
• Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc.)
Your experience and skills include:
• Vocational diploma or degree in hospitality or F&B studies and/or significant previous experience in a similar position
• Computer literate
• National language Significant managerial experience
• Perfect knowledge of HACCP guidelines