Job Openings at Kicheche Camps

Job Summary

• Assist in all matters related to Kicheche Community Trust & Camp Sustainability with monthly reporting to the General Manager for KCT and the Camp Manager for matters of sustainability.

Key Skills & traits

• Passionate about Community Empowerment & Development.
• Integrity and Transparency.
• Accuracy (budgets, reports, stats...).
• Efficiency (time-focused, multitasking, ...).
• Self-driven & Resourceful (out of box thinking).
• Very organized and ability to multitask.

Duties & Responsibilities

• Planning, budgeting, coordinating and follow up of all KCT projects;
• Coordination of KCT ambassadors at all 4 camps;
• Produce KCT monthly report;
• Communication:
• Handle KCT written correspondence both Internally (ambassadors, general manager, camp manager and other staff) and externally (stakeholders, guests & donors, suppliers...)
• Provide content for KCT social media platforms & draft the KCT quarterly newsletter
• KCT Presentation to camp guests
• Host the Masai women beading activity at Kicheche Mara Camp;
• Guide guests when visiting KCT community projects (all Mara-based camps);

SUSTAINABILITY

• Waste reduction and recycling program coordination, including measuring all waste; 8. Supervising of tree planting projects at all camps;
• Gather & compile eco-stats (water/power/waste/rainfall/temperature) from all camps; 10. Engagement in all the Long Run activities;
• Guide guests on back-of-the-house-tours;
• Other duties assigned by the camp manager or the General Manager.

Required Knowledge and Experience

• Diploma in Hospitality, sustainability or Community Development.
• Over 5 years of work experience.
• Excellent Communication and People skills.
• Excellent administration skills with excellent knowledge of EXCEL spreadsheets.
• Excellent written English language.
• Added value: fair to fluent in Maa Language.
• N.B: You will be requested to operate from other camps from time to time

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Job Summary

• The Candidate will assist the Camp manager in overseeing the daily operations ensuring a safe enjoyable and memorable experience for all guests. The role involves assisting in managing staff, logistics and all camp operations and reporting.

Duties & Responsibilities

• Overseeing Food & Beverage standards.
• Passion for providing excellent guest experience and create a warm and friendly atmosphere for all our guests.
• Welcome and host all visitors according to the camp's ethos of managing a balance between privacy/space and a warm down-to-earth hosting.
• Ensuring guests receive personal attention and specific special requests are taken care of.
• Assist the Camp manager with the accounting procedures and ensure strict control in accordance with approved budgets.
• Assist the Camp manager with the day to day running of the Camp in its entirety.
• Work closely with the Camp manager to implement Camp policies, procedures and safety protocols.
• Ensure all procurement, stores and stock control are being followed correctly.
• Ensure that the overall safety and hygiene procedures are in place and maintained to a high level.

Required Knowledge, Skills and Experience

• Bachelor's Degree in Hospitality/Hotel Management or related field.
• Over 5 years of experience in hospitality.
• Food & Beverage knowledge, food quality and food presentation.
• Good hosting skills with a strong focus on guest satisfaction.
• Leadership and Management skills.
• Excellent Communication and People skills.

Personal attributes

• A hospitable and service-oriented attitude.
• Ability to work collaboratively as part of a team.
• Organized and detail-oriented with strong problem-solving abilities.

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Job Summary

• Responsible for a section of the kitchen with preparation of cooking, cooking and presentation of meals while maintaining consistent standards to ensure all recipes are followed along with food practices with the objective of guest satisfaction.

Key Measurable Goals

• Quality production of the food in your kitchen section.
• Determining food inventory needs within the identified food costs.
• Follow all regulations and food safety guidelines.

Duties & Responsibilities:

• Preparing, cooking and presenting dishes within the speciality.
• Oversee a section of the kitchen, be it pastry, butchery, fish, sauces, vegetables, etc.
• Attend daily briefs of the department.
• Check on taste, consistency and quantity of all prepared food items, and ensure there is no overproduction.
• Assist the Head Chef and sous chef in the production, preparation and presentation of all food items and ensure the highest food quality at all times
• Ensure adequacy of supplies at the cooking stations.
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Ensure proper storage of all raw materials and food items and make sure no spoilt materials are kept.
• Command of the kitchen - coordinating with other chefs and kitchen staff to get food out on time.

Required Qualifications, Knowledge & Skills:

• Diploma in Culinary Arts, Cookery and Hospitality management.
• 5+ Proven experience in a Chef de Partie role.
• Excellent cooking skills and use of various cooking methods, ingredients, equipment and processes. Ability to multitask and work efficiently under pressure.
• Personal attributes:Good leadership skills to effectively manage and motivate your kitchen section.
• Creativity and superior culinary skills to create exceptional dishes.
• Excellent and skilled chef.
• Time management.
• A flexible team player.
• Good communication skills.
• Ability to perform well in a high-pressure and fast-paced environment.
• In-depth knowledge of your section of the Kitchen to efficiently manage operations.