Current Vacancies at Bible Translation and Literacy

• This position is responsible for operating a water processing and bottling plant as well as marketing and distributing the final product

Key Responsibilities:

• Oversee all the operations of the Water Plant.
• Perform water quality sampling, testing, and analysis to ensure compliance with the required standards.
• Ensure the highest standards of cleanliness and safety are observed at the plant.
• Observe all necessary quality controls.
• Run the processing and bottling plant on a day-to-day basis.
• Monitor the equipment to ensure timely maintenance procedures are observed.
• Monitor stock levels, do periodic stock takes and reports.
• Ensure customer orders are met in a timely way.
• Publicize and market the bottled water.

Qualifications:

• A minimum of a degree from a recognized institution in a discipline relating to water treatment and processing.
• At least three years of experience in water processing and equipment maintenance at a water Plant.
• Excellent people management skills and ability to work under minimum supervision.
• Good planning and organization skills.
• Valid food handlers' certificate.
• Good networking skills and experience in sales & marketing.
• Good communication and report-writing skills.
• Driving skills.

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• In the absence of the Sous Chef, the Chef de Parttie shall be in charge of all the kitchen operations (production, service, and controls) in our Christian International Conference Center (BTL CICC Ruiru).

Key Responsibilities:

• Assists the Sous Chef in ensuring high-quality food production and presentation
• Chop, mix, and make entrees, sauces, or side dishes.
• Monitor inventory and expiration dates of raw goods.
• Managing waste control in the kitchen.
• Managing portions to ensure the profitability of food items on the menu.
• Coaching junior kitchen staff such as the Commis Chef or Demi Chef de Partie.
• Ensuring compliance with the highest quality, hygiene, and health standards. Any other tasks required by the sous chef or head chef.

Qualifications:

• Diploma in Food Production or Culinary Arts from a recognized hospitality institution. Basic computer skills (MS Word, Access and Excel)
• Three years experience working in a busy kitchen.
• Experience in a busy ala carte kitchen or knowing pastry or bakery is an added advantage.
• Three years in a similar position and above in a recognized hotel.

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• Under the supervision of the Conference Centre Manager, the Operations Coordinator shall be responsible for Fixed Assets Management, Logistics and Fleet Management, Security Management, Swimming Pool and Gardens Management.

Key Responsibilities:

• Inspect the Centre regularly to ensure it meets safety standards.
• Arrange for routine maintenance in hotel rooms, lobbies, and facilities e.g kitchen.
• Plan and organize repair projects in a manner that does not inconvenience guests. Plan and oversee renovations and construction.
• Proactively resolve emergency issues (e.g., power outages).
• Ensure cost cutting measures to reduce hotel operating costs and conserve energy.
• Manage relationships with contractors and service providers.
• Maintain budgets, expenses, and activity logs.

Qualifications:

• Diploma in Electrical Engineering, Facility Management, or a Business Administration Degree with hands-on experience in Facility Management.
• A degree in the above disciplines with hands-on experience is an added advantage.
• In-depth knowledge of health and safety regulations.
• Familiarity with plumbing, electrical, sewer, and HVAC systems.
• Experience in administrative processes (e.g., budgeting, performance management). Computer skills.
• A valid driving license.
• At least two years of working experience as a Hotel Operations or Maintenance Supervisor.