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  • Posted: Jul 14, 2020
    Deadline: Jul 24, 2020
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    Kenya Red Cross is one of the many International Red Cross and Red Crescent Movement societies around the world. The Kenya organisation was established in 1965, The Kenya Red Cross supports and runs a number of projects whilst raising awareness to the Kenyan public about the current issues or problems which may affect them.
    Read more about this company

    Service Manager/Lecturer

    BIHC (Boma International Hospitality College) was established in 2015 to address an increasing gap in the provision of qualified staff within the hospitality industry in Kenya and regionally. In 2016, BIHC partnered with the Business and Hotel Management School (BHMS), a world-class hospitality school in Luzern, Switzerland. This partnership paved the way for a dynamic educational and training approach that allows the undergraduate students to complete their 2-year diplomas in Hotel Management or Culinary Arts at our campus in Nairobi and their final bachelor year at BHMS in Switzerland.

    The BIHC curriculum maintains a strong emphasis on Swiss educational traditions of balancing theoretical and practical training and this has made BIHC graduates the preferred candidates in the job market because from the onset, they perform beyond their employers’ expectations, thus saving employers, the time and money that is usually spent to train new employees. Our campus is located within the Boma Hotels complex and with an increase in demand for quality education throughout Africa, we take pride in offering world-class training and student life in a 5-star hotel environment.

    BIHC is fully owned by the Kenya Red Cross Society (KRCS)

    JOB SUMMARY:

    Managing all food and beverage operations within budget and to the highest standards as well as delivering an excellent guest experience. He will also be responsible for Leading F&B team by developing, training and appraising them.

    KEY RESPONSIBILITIES:

    1. Manage inventory, order food and beverages equipment and supplies within budgeted guidelines to the highest standards.
    2. Contribute to the development, planning & implementation of high quality curriculum.
    3. Lead F&B team, provide coaching, training and appraising talented personnel
    4. Preserve excellent levels of internal and external customer service
    5. Identify customers’ needs and respond proactively to all of their concerns
    6. Establish targets, KPI’s, schedules, policies and procedures
    7. Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
    8. Inspect F & B supplies, equipment and work areas
    9. Ensure students comply with health, food safety standards and regulations
    10. Investigate and resolve complaints regarding food quality and service
    11. Schedule student hours and assign duties
    12. Establish standards for students performance and customer service
    13. Co-coordinate activities of the service students
    14. Liaise with kitchen, in compile menu for students training and restaurant food service areas and student dining
    15. Monitor F & B orders and any needed work with the Chef to remedy any delays in service.
    16. Any other duties as may be assigned by management

    Key Skills and Competence:

    • Outstanding F & B techniques and interpersonal relationship skills
    • Capacity to work under extreme pressure
    • Ability to train students in executing different service styles and techniques at the training restaurant.
    • Excellent leadership and management skills
    • Ability to delegate tasks appropriately

    Education and experience:

    • University Degree in Hotel Management, Events or equivalent
    • Proven experience as F & B Service manager
    • A deep understanding of, commitment to and involvement in hospitality Industry
    • Proven Experience in a 4/5 Start Hotel is necessary
    • Must be computer literate

    go to method of application »

    Pastry Chef

    JOB SUMMARY:

    Responsible for working on a variety of stations in a high volume kitchen environment. Responsible for creating an exceptional culinary experience for the guests through preparation of all food items and equipment, cooking and food presentation.

    KEY RESPONSIBILITIES:

    • Teach at a diploma level in areas allocated by the Head of Academic Affairs
    • Contribute to the development, planning and implementation of a high quality curriculum
    • To assist in the development of learning materials, preparing schemes of work and maintaining records to monitor students’ records, achievements and attendance.
    • Produce quality product in a timely and efficient manner for the students, guests or staff.
    • Maintain cleanliness, sanitation at the assigned work area.
    • Prepare ingredients for cooking, including portioning, chopping, and storing food.
    • Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
    • Prepare, seasons and cook a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
    • Check supplies and prep lists and ensures all items are prepped in a timely fashion.
    • Replenish service lines as needed, restock and prepare the workstation for the next shift.
    • Maintain correct portion size and quality of the food to the College’s standards.
    • Any other duties as may be assigned by management.

    Key Skills and Competences

    • Strong knowledge of subject areas combined with a broad subject background
    • Excellent interpersonal, oral and written communication skills
    • Proven record of ability to manage time and work to strict deadlines
    • Ability to work collaboratively
    • Commitment to continuous professional development
    • Excellent leadership and management skills
    • Good organization and planning skills
    • Able to work in a fast-paced environment with speed and quality.
    • Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.

    Education and Experience:

    • University Degree in Hospitality management from a recognized institution/related field of study
    • 3-5  years  proven experience teaching as a Chef/Cook/Lecturer
    • Proficiency in Microsoft office suites especially PowerPoint
    • A deep understanding of commitment to and involvement in hospitality Industry
    • Experience in a 4/5 star hotel will be necessary.
    • Must be Computer literate

    go to method of application »

    Cook/Lecturer

    JOB SUMMARY:

    Responsible for working on a variety of stations in a high volume kitchen environment. Responsible for creating an exceptional culinary experience for the guests through preparation of all food items and equipment, cooking and food presentation.

    KEY RESPONSIBILITIES:

    • Teach at a diploma level in areas allocated by the Head of Academic Affairs
    • Contribute to the development, planning and implementation of a high quality curriculum
    • To assist in the development of learning materials, preparing schemes of work and maintaining records to monitor students’ records, achievements and attendance.
    • Produce quality product in a timely and efficient manner for the students, guests or staff.
    • Maintain cleanliness, sanitation at the assigned work area.
    • Prepare ingredients for cooking, including portioning, chopping, and storing food.
    • Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
    • Prepare, seasons and cook a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
    • Check supplies and prep lists and ensures all items are prepped in a timely fashion.
    • Replenish service lines as needed, restock and prepare the workstation for the next shift.
    • Maintain correct portion size and quality of the food to the College’s standards.
    • Any other duties as may be assigned by management.

    Key Skills and Competences

    • Strong knowledge of subject areas combined with a broad subject background
    • Excellent interpersonal, oral and written communication skills
    • Proven record of ability to manage time and work to strict deadlines
    • Ability to work collaboratively
    • Commitment to continuous professional development
    • Excellent leadership and management skills
    • Good organization and planning skills
    • Able to work in a fast-paced environment with speed and quality.
    • Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.

    Education and Experience:

    • University Degree in Hospitality management from a recognized institution/related field of study
    • 3-5  years  proven experience teaching as a Chef/Cook/Lecturer
    • Proficiency in Microsoft office suites especially PowerPoint
    • A deep understanding of commitment to and involvement in hospitality Industry
    • Experience in a 4/5 star hotel will be necessary.
    • Must be Computer literate

    Method of Application

    Use the link(s) below to apply on company website.

     

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