Job Opportunities at Safari Park Hotel

Reporting to the Executive Chef and will be responsible to,

• Oversee the Pastry Section in the F&B Kitchen department by demonstrate strong leadership qualities with attention to detail.
• Accountable for the quality and consistency of all pastry products produced and served.
• Demonstrate a ‘hands on’ approach to all bakery products produced in the Pastry section ensuring quality, presentation and consistency standards meet company standards.
• Assist with the development of standardised recipes for all menu items. Ensure that recipes are accurate and updated as needed.
• Ensure that all food products prepared meet the established specifications and standards.
• Ensure proper levels of bakery and pastry items are prepared based on forecasted needs and their prompt delivery to the designated outlet for guest consumption.
• Assign tasks effectively for the efficient use of allocated labour ensuring maximum results are achieved.
• Act as a team leader, trainer and motivator for the pastry department working closely with and maintaining good relations with all culinary team members and other departments.
• Seek to maintain knowledge of industry trends in the world of pastry and baking.

The positions are challenging and calls for a dynamic, confident, aggressive and forward-thinking person with the following attributes;

• Aged 32 – 45 years
• Be holders of a Diploma in bakery / pastry from Kenya Utalii College or any other internationally recognised hotel training institution.
• Have at least five (5) years experience in a similar position in a large organisation, specialising in making cakes, bread and general baking.
• Fully competent in all aspects of baking and pastry.
• Ability to handle multiple tasks and work well in environments with time constraints.
• Ability to work in tight production schedules and set quotas for number of items to be produced on a daily basis.
• Innately creative and self motivated.
• Sound knowledge of hygiene and safety standards in the Kitchen and possess discipline to enforce those standards.
• Be Computer literate.

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Reporting to the Executive Chef through the Sous Chef (Japanese Kitchen), the successful candidate will be responsible to;

• Prepare and assemble sushi dishes according to established recipes and presentation standards.
• Ensure the quality and freshness of all ingredients used in sushi preparation.
• Prepare Tepanyaki and Hibachi style live cooking in the Restaurant.
• Maintain a clean and organized work area, including proper storage and rotation of ingredients.
• Collaborate with the kitchen team to ensure efficient food production and timely service.
• Regularly inspect and maintain sushi knives, tools, and equipment to ensure they are in proper working condition.
• Adhere to all food safety and sanitation guidelines during food preparation and handling.
• Stay updated on industry trends and new sushi techniques to continuously improve skills and knowledge.
• Provide excellent customer service by answering questions, taking special requests, and ensuring customer satisfaction.
• Assist in menu development and innovation by suggesting new dishes and flavors.
• Train and mentor junior chefs and kitchen staff as needed.

The position is challenging and calls for a dynamic, confident, aggressive and forward-thinking person with the following attributes;

• Proven experience as a Japanese chef or in a similar role, preferably in a high-volume restaurant.
• Culinary degree or relevant certification from a recognized culinary institution is preferred but not mandatory.
• In-depth knowledge of Japanese cuisine, sushi history, and sushi culture.
• Familiarity with different sushi styles, such as nigiri, maki, sashimi, and temaki.
• Ability to handle and prepare raw fish and seafood safely and responsibly.
• HACCP certification or food safety training is a plus.
• Physical stamina and dexterity to stand for long periods, lift heavy objects, and perform repetitive tasks.