Current Jobs at Bollard Consulting Limited

• The Executive Chef will be responsible for overseeing all aspects of the kitchen operations including menu creation, recipe development, food preparation, staff training and management, food safety and hygiene standards, inventory management, and kitchen equipment maintenance. The successful candidate will have a passion for creating innovative and delicious dishes, be able to work effectively in a fast-paced environment, and have a proven track record of leading and developing high-performing kitchen teams.
• Location: Nairobi

Key Responsibilities:

• Develop menus and create innovative dishes that are visually appealing and delicious
• Oversee food preparation, presentation and delivery to ensure consistent high-quality standards are maintained
• Monitor food costs and inventory levels, and adjust ordering as necessary to ensure efficient kitchen operations
• Ensure compliance with food safety and hygiene standards, and maintain all necessary documentation to ensure adherence to regulations
• Train, supervise and motivate kitchen staff, ensuring that they are meeting performance standards and that their professional development needs are met
• Collaborate with the management team to develop and implement strategies to drive sales and profitability
• Maintain a clean, organized and safe kitchen environment, ensuring that all equipment is well-maintained and functioning properly
• Act as a role model for the kitchen team, leading by example and demonstrating a strong work ethic and commitment to excellence

Qualifications:

• Degree or diploma in culinary arts or related field is preferred
• At least 4-5 years experience as a head chef or executive chef in a high-volume restaurant environment
• Excellent culinary skills and knowledge of international and regional cuisines
• Experience in menu creation and recipe development
• Knowledge of current food trends and the ability to adapt to changing culinary preferences.
• Thorough understanding of health, safety, and sanitation standards in kitchen operations.
• Good knowledge in budgeting, forecasting, and cost control.
• Strong leadership and management skills, with the ability to motivate and inspire a team
• Excellent communication and interpersonal skills, with the ability to build strong relationships with staff and customers
• Strong organizational skills, with the ability to manage multiple tasks simultaneously
• Demonstrated ability to work effectively in a fast-paced environment
• Ability to work flexible hours, including evenings and weekends

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• Our client, in the manufacturing Industry seeks to hire a Production Supervisor. The job holder will lead the supervision of the production department, taking responsibility for the productivity and efficiency of the process at the production asset, following safety (SHE) procedures and policies, coordinating operative personnel that produce and contribute to the achievement of the objectives.

Responsibilities

• Forecast, plan, implement and control production schedule for the job and review and adjust where necessary.
• Set performance targets for the production team, monitor and submit daily, weekly and monthly performance reports.
• Determine the human and material resources required and manage them to meet production targets.
• Provide necessary training to production employees.
• Monitor and review the performance of staff and organize necessary interventions for improvement.
• Ensure the production is at optimal levels and institute corrective actions to eliminate deficiencies that may arise in the systems.
• Implement standard operating procedures for production operations and ensure they are adhered to.
• Monitor quality standards of products.
• Implement and enforce quality control and tracking programs to meet quality objectives. Analyze production data and performance metrics to identify trends, opportunities, and areas for improvement.
• Maintain accurate production records, reports, and documentation.
• Communicate production goals, expectations, and performance metrics to production teams
• Ensure compliance to Quality, Environment, Health and Safety Standards in line with internal policies and set laws

Skills & Experience

• Bachelors degree in Engineering, Food Science, Chemistry or related filed
• 4-5 years of experience in production or maintenance supervision roles.
• Familiarity with health and safety regulations and compliance requirements.
• Knowledge of quality control processes and standards.
• Good working knowledge and understanding of Kaizen, GMP and factory processes & technology.
• Skills in cost and budget control.
• Experience in managing and executing projects.
• Ability to effectively utilize the allocated resources in a cost effective way.
• Problem-solving abilities and analytical thinking.
• Ability to plan and prioritize workload and maximize productivity.
• Ability to direct and motivate the team.

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• The project manager is also expected to be liaise with external vendors, monitor and coordinate efforts between multiple vendors in the seamless delivery of the project.

Responsibilities:

• Prepare project feasibility studies, cost-benefit analysis and proposals and obtain required approvals from appropriate IT management and project sponsors.
• Establish project plans, resources, budgets and time-frames, and assign tasks.
• Identify, track and communicate project progress, milestones, deliverables changes and dependencies within the schedule, costs, issues and risks.
• Manage project team’s performance of project tasks, provide technical advice and guidance, schedule assignments and training for development, prepare performance appraisals.
• Coordinate project activities across multiple development, product management, user experience and QA teams in a matrix organization.
• Secure acceptance and approval of deliverables or revisions to the project from the project sponsor and stakeholders.
• Manage vendor relationship and deliverables.
• Evaluate and recommend purchases of software packages, hardware and service vendors where appropriate.
• Ensure work deliverables are in compliance with bank policies and regulatory requirements.
• Plan for and oversee preparation of documentation of each project phase (business requirements, functional specification, project plan, test strategy, test plan, etc), training and support in new/modified applications.

Qualifications

• Bachelor’s degree in an ICT related field from a recognized university
• At least 5 years experience successfully managing various projects.
• Certification in Project Management – Prince 2 Practitioner or PMP is an advantage 
• Experience in the financial/insurance industry would be preferred
• Thorough understanding of project management lifecycle, phases, techniques and tools with strong and tested project management skills, including sponsor and risk management.
• Proven track record of major project delivery.
• Good knowledge on Project Management and combination of operations knowledge with expertise in system applications in the domain.
• Strong analytical, presentation and communication skills.
• Highly developed analytical skills with an ability to remain focused on outputs and to adjust delivery mechanisms to meet deadlines and client needs.

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Responsibilities

• Supervises, coordinates and participates in the activities in dishwashing, ports and pans washing, silver polishing, kitchen cleaning, garbage and bottle disposal and equipment storage.
• Prepare operating equipment provision budget for glass, silver and chinaware.
• Ensure proper sanitation standards are met through maintenance of local health and sanitation codes
• Trains employees in proper handling of machinery and equipment, tableware kitchen utensils, chemicals, etc.
• Balance the operational, administrative, and stewarding team member needs, ensuring smooth day-to-day operations
• Coordinates with other Food & Beverage sections regarding needed supplies, preparation and service.
• Inspects performance of the team, condition of machinery and equipment and cleanliness and orderliness of work areas.
• Plans and schedules work of the section taking into consideration such things as workloads and events orders.
• Schedules preventive maintenance work and coordinates with engineering.
• Initiates requisitions, work and maintenance orders, maintenance and sanitation reports.
• Conducts inventory of tableware, kitchenware; and utensils and in coordination with cost control; prepares report.

Qualifications

• Diploma in Hotel Management
• At least 3 years experience in stewarding in a hotel or large restaurant setting 
• Passionate about maintaining a clean and safe working environment
• Familiarity with inventory management systems and software.
• Knowledge of health, safety, and sanitation standards within the hospitality industry.
• Leadership experience with the ability to train, motivate, and supervise a team.
• Good organizational and time-management skills.
• Strong communication and interpersonal skills.
• Attention to detail.