Cafe Breakfast / Coffee Shop Cooks at City Lodge Hotel

Aim of the role: To ensure food preparation, storage, and excellent service delivery is timeously executed.

Outline of Responsibilities:

• To ensure that all stocks are ordered to the correct quantities, quality and price.
• As instructed you may be required to assist with the completion of SLA documents which are completed with service providers on a monthly basis / other as stipulated.
• All disciplinary matters must be reported to the GM in conjunction with / in the absence of the Head Chef.
• To ensure to hold daily meetings with restaurant and Banqueting Department to ensure that operations and information is passed smoothly and ensure that VIPs are timeously identified and any special arrangements properly communicated.
• Ensure the safety and security of the staff, guests and hotel property.
• Ensure that all required stock takes are conducted in line with audit requirements.
• Ensure that all equipment is used, stored and maintained in line with operating procedures.
• Ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff who are injured receive correct treatment and/or are not allowed to work.
• Contribute to and support the “I’m Kind” programme.
• Ensure the continued training and development of self and all staff.
• Ensure that all food, beverage and vending is presented in line with hygiene requirements and to the highest standard at all times.
• Ensure that highest possible standard of cleanliness is achieved and maintained at all times.
• Ensure that every guest receives exceptional service at all times.
• Ensure that all LodgeAbility Service Encounters are continuously trained and adhered to at all time.
• Live the City Lodge Hotel published Leadership Drivers, Values and Fundamental Principles.

OTHER DUTIES AND RESPONSIBILITIES

• Attend all training sessions as scheduled.

REPLACEMENT AND TEMPORARY MISSION

• May be assigned to perform reliever duties when colleagues are off duty.

Basic Conditions and Benefits of Employment:
These are in line with normal company policies and practices, specific details will be communicated to an applicant should he/she qualify to be interviewed.

Line of Reporting and Communication:

• Responsible To: Head Chef
• In Communication With: All other hotel departments

Education, Training And Experience Requirements:

• Level of Literacy: Must be able to read and write in English & Kiswahili
• Level of Numeracy: Moderate numeracy skills
• Level of Communication Skills: Must be in possession of good communication skills
• Level of Formal / Professional Education & or Training: Certificate or a Diploma in Food Production
• Level Experience: At least 2 years’ experience in a similar role