Careers at Safari Park Hotel

Reporting to the Executive Chef through the Chief Steward, the successful candidate will be responsible for;

• Supervising and training of all stewarding staff and ensuring that Mis en place and equipment’s are prepared for banqueting functions.
• Monitoring cleaning and maintenance needs in banqueting and kitchen areas.
• Assist the kitchen department for pre-setting of equipment needed for banqueting and outside catering events.
• Checking cleaning standards of all glassware, china, crockery and all kitchen equipment.
• Control breakage and chemical costs.
• Assisting the Chief Steward on the daily operations of the stewarding department including washing of equipment for the kitchens and banqueting sections.
• Monitor hygiene and sanitation standards in line with public health standards.
• Carry out inventory checks regularly and control movement of equipment within the hotel and also during outside catering functions.

Qualifications and Skills;

• Aged 30 – 45 years
• Relevant training in basic management or supervisory skills.
• Have at least five (5) years’ experience in a similar position, preferably from a five-star establishment.
• Knowledge of kitchen equipment and previous experience working with hygiene cleaning detergents a must.
• Strong organisational and inventory control skills.
• Ability to work in an environment that demands exceptional performance.
• Knowledge of HACCP and detergents a must.

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Reporting to the Executive Chef through the Pastry Chef, the successful candidate will be responsible for, 

• Baking of high quality cakes, bread and other bakery products. 
• Prepare pastry items – Bread rolls, muffins, Cakes, etc. 
• Check production schedule to determine variety and quantity of ingredients.  
• Monitor baking process to identify needed adjustments.  
• Get information from production schedules and standardised recipes. 
• Responsible for cost control to avoid waste and damage to equipment. 
• Adherence to health and safety regulations in the bakery. 

Qualifications and Skills; 

• Aged 35 – 45 years 
• Be holders of a certificate in bakery / pastry from Kenya Utalii College or any other internationally recognised hotel training institution. 
• Have at least ten (10) years’ experience in a similar position in a large organisation, specialising in making cakes, bread and general baking. 
• Organised and able to work with minimal supervision. 
• Ability to work in tight production schedules and set quotas for number of items to be produced on a daily basis. Innately creative and self-motivated. 
• Sound knowledge of hygiene and safety standards in the Kitchen and possess discipline to enforce those standards.

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Reporting to the Executive Chef, the successful candidates will be responsible to,

• Assist and supports the Executive Chef in preparation of different foods.
• Assist in all Kitchen activities including ordering for supplies and budget control.
• Responsible for relaying orders to station cooks and ensure each menu item is prepared on time.
• Assist with the preparation, cooking and presentation of different foods in the restaurant.
• Assist with the enforcement of health and safety standards in the Kitchen.
• Ensure that Customers are served with quality food in a timely manner.

Qualifications and Skills;

• Aged 25-35 years.
• Be holders of a certificate or diploma in food production or culinary arts.
• Should have at least two (2) years’ experience in a similar position.
• Knowledgeable about the culinary industry and food preparation.
• Organised, have the ability to perform tasks well and work in a high stress environment.
• Knowledge of hygiene and safety standards in the Kitchen and possess discipline to enforce those standards.
• Flexible and able to work in 24 hr rotating shifts.

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Reporting to the Executive chef, the successful candidate will be responsible to;

• Supervise the daily operations of the butchery and lead the butchery team.
• Receive, inspect, process and portion meat, poultry and seafood to approved quality standards.
• Ensure compliance with food safety, HACCP and hygiene standards.
• Maintain proper stock control, inventory accuracy and minimize wastage.
• Monitor meat yields, portion control and contribute to food cost management.
• Ensure proper storage, handling and distribution of meat products.
• Maintain butchery equipment and ensure a safe working environment.
• Train, mentor and supervise butchery staff.

Qualifications and Skills;

• Certificate or Diploma in Food Production, Professional Butchery, Meat Technology, Culinary Arts or a related field.
• HACCP/Food Safety certification is an added advantage.
• Minimum of seven (7) years' experience in a busy hotel, institutional or commercial butchery, with at least three (3) years in a supervisory role.
• Thorough knowledge of meat cutting techniques, food safety standards, inventory management and cost control.
• Strong leadership, communication, organizational and team management skills.

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Reporting to the Executive Chef, the successful candidate will be responsible for,

• Controlling a given section within the Kitchen to the standards laid down. To confirm with Health and Safety standards.
• Creation of high-quality dishes in his role as part of the Kitchen team.
• Cooking consistently and enthusiastically on a high level as directed by the Executive Chef.
• Checking the function sheets on a daily basis with the Senior Chef on duty as to the work that needs to be carried out for the day.
• Ensuring that his/her station and environment is kept hygienically clean and also working in a hygienic manner.
• Controlling incoming goods and stores them in perfect conditions.
• Reporting any breakdowns and/or kitchen hazards directly to the Executive Chef or to the Sous Chef in his absence.
• Assisting the Executive Chef and Sous Chefs with menu planning and or/ ideas as required.

Qualifications and Skills;

• Aged 25-35 years.
• Be holders of a certificate or diploma in food production or culinary arts.
• Should have at least three (3) years’ experience in a similar position in the hotel industry.
• Knowledgeable about the culinary industry and food preparation.
• Organised, have the ability to delegate tasks well and work in a high stress environment.
• Knowledge of hygiene and safety standards in the Kitchen and possess discipline to enforce those standards.
• Flexible and able to work in 24 hr rotating shifts.

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Reporting to the Executive chef, the successful candidate will be responsible for:

Kitchen Supervision:

• Oversee the daily kitchen operations, including food preparation and presentation.
• Supervise and guide kitchen staff, ensuring they perform to high standards.
• Ensure the kitchen operates in an efficient manner and that orders are completed on time.

Menu Planning & Development:

• Assist the Executive Chef in developing and refining the menu, creating new dishes and improving current recipes.
• Stay updated with food trends, dietary restrictions, and new cooking techniques.
• Collaborate with the Executive Chef to implement seasonal and special menus.

Quality Control:

• Ensure that all dishes are prepared according to the standards and specifications set by the Executive Chef.
• Taste and evaluate dishes during service for flavor, presentation, and consistency.
• Monitor portion control and waste management to maximize kitchen profitability.

Inventory & Cost Control:

• Assist in managing inventory levels, ensuring stock is appropriately ordered and maintained.
• Work with suppliers to ensure the best quality ingredients are sourced within budget.
• Help control food costs by minimizing waste, optimizing ingredient use, and tracking expenditure.

Health & Safety Compliance:

• Ensure that the Kitchen adheres to all health, safety, and sanitation standards.
• Train kitchen staff on hygiene, proper food handling, and equipment usage.
• Maintain a clean and organized kitchen, ensuring all food storage, preparation, and cooking areas are up to standards.

Team Leadership & Training:

• Train and mentor junior kitchen staff, fostering a positive and productive work environment.
• Evaluate staff performance and provide constructive feedback to help them grow.
• Take part in recruitment, scheduling, and performance management of kitchen employees.

Administrative Duties:

• Assist with scheduling kitchen staff and managing staff-related issues.
• Record and report daily kitchen operations, inventory usage, and food costs.
• Handle operational duties in the absence of the Executive Chef.

Qualifications and Skills

• Holder of a certificate or diploma in food production or culinary arts from Kenya Utalii College or any other reputable hotel training institution.
• Must have knowledge and exposure of not less than 10 years, 4 of which must be in a “5 star” kitchen set up.
• Proven experience as a Sous Chef, preferably in a fine dining or high-volume restaurant.
• Extensive knowledge of kitchen operations, menu development, and modern cooking techniques.
• Strong leadership and communication skills with the ability to manage and motivate a team.
• Ability to work in a fast-paced environment and adapt to changing circumstances.
• Excellent understanding of food safety, hygiene regulations, and kitchen sanitation standards.
• Experience with inventory management and cost control.
• Creative, innovative, and passionate about culinary arts.

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Reporting to the Food & Beverage Manager, the successful candidates will be responsible to;

• Supervise and train all service staff while maintaining outstanding guest relations in banquets and restaurants.
• Assist in controlling inventory of all restaurant and bar supplies.
• Ensure all delegated tasks are completed to performance standards.
• Check cleaning standards in all restaurant and service areas.
• Ensure food is served in correct proportions, properly garnished and at the correct temperatures.
• Ensure food quality and quantity in the buffet, restaurants and banquets.
• Ensure compliance with all regulations regarding health and safety of guests and oversee compliance with departmental company policies and procedures.
• Provide courteous service to all guests and be cordial to team members.

Qualifications and Skills;

• Aged 25 – 35 years
• Holder of a diploma or degree in Hotel Management from Kenya Utalii College or any other internationally recognised hotel training institution.
• Have at least two (2) years’ experience in a similar position, preferably from a four or five star establishment.
• Must be able to work in shifts including weekends, public holidays and special events as needed.
• Ability to work in an environment that demands exceptional performance.
• Be computer literate and a team player.