Fresh Jobs at The Luke Hotel

Position Required in our Food Production Brigade

• Position – Head Cook / Kitchen In-charge
• Academic Qualifications – A mean grade of C(Stand) at KCSE level
• Professional Training & Certification – Appropriately trained in culinary art, food production or related field at a recognized hospitality training institution. Degree/Diploma - a definate advantage
• Experience – At least 6 years experience in a busy progressive hotel kitchen or high volume commercial kitchen
•  Knowledge – An all rounder kitchen personnel with deep understanding of the workings of the different sections of the kitchen shall be given priority
• Managerial Skills - Ability to put together a team for common goal and purpose. Motivate and create a positive work environment for efficiency for fulfillment of personal and organizational objectives

Key attributes

• Team leadership - Ability to direct, train, mentor and organize  all kitchen staff
• Culinary Expertise - Demonstration of  deep understanding of various recipes from different cuisines
• Production Oversight - Participate and direct supervise production, ensuring adherence to recipes, quality standards and presentation
• Quality Control - Conduct final quality checks before dispatch including taste, temperature, portion and adherence to safety standards
• Cost Control - Deep acumen in food costing so as to maintain acceptable level for comfortable profit margins
• Menu Development and Engineering - Insight in menu planning, recipe development  and re-calibration to ensure increased sales
• Compliance - strictly enforce sanitation, food safety and and health standards (e,g HACCP) at all times

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Situation Vacant

• Academic Qualifications –  KCSE level and above
• Professional Training & Certification – Finalist in Government Trade Tests/ Craft Certificate in any of the construction related courses. Degree/Diploma is an added advantage
• Experience – At least 7 years experience as a Supervisor or Foreman at a construction site or a Maintenance Supervisor preferably in a hospitality establishment
•  Knowledge – An all rounder construction person with deep  understanding of the workings of  the different sections of the construction industry (i.e Masonry, Electrical, Plumbing, Painting, tilling etc etc)
• Managerial Skills - Ability to put together a team for common goal and purpose. Motivate and create a positive work environment for efficiency for fulfillment of personal and organizational objectives

Key attributes

• Team leadership - Ability to direct and organize  a team to achieve desired results
• Planning Acumen - Insight to prioritize, coordinate and supervise all construction, renovation and maintenance works within the hotel
• Time Conscious - Able to complete tasks within specific timelines
• Attention to Detail - Have an eye for detail for quality finishing works
• Efficiency - Ensure all facilities are maintained to the highest standards of functionality, safety and aesthetics
• Coordination - Skills to manage smooth liaison between contractors, suppliers and maintenance staff effectively
• Safety Awareness - Ability to develop and implement preventive safety measures, guidelines and programs
• Multi tasking - Ability to manage multiple projects and tasks simultaneously
• Regulations -familiarity with health & safety regulations and compliance with local building regulations