Ongoing Recruitment at Ital Global Limited

About the Client:

Our client in the hospitality industry, is looking for a candidate to join their team as a PASTRY CHEF to handle production and quality for our client’s bakeries in accordance with approved standards and company guidelines.

Summary of Duties and Responsibilities.

• Oversees creativity and prepares all desserts required for the restaurant, functions, and specialty orders.
• Prepare a wide variety of pastry goods such as cakes, cookies, pies, bread etc. 
• Decorate pastries using different icings, toppings etc. to ensure the presentation will be appealing and exciting.
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
• Monitor levels of customer satisfaction.
• Develop new ideas for the menu.
• Plate desserts for serving.
• Create cheese plateaus to complement a meal.
• Creates baked goods for specific diets (gluten free, sugar free, diabetes-friendly, etc.)
• Inspect the quality of the ingredients and measure them for specific recipes.
• Ensure that the kitchen equipment is in good condition and meets all requirements.
• Organizes and conducts tasting sessions for potential clients when the situation requires it.
• Cleans the equipment and utensils and maintains the kitchen cleanliness and in good order for proper functioning.
• Creation of recipes and the preparation of advanced items.
• Efficiency and production of consistent, quality pastries.
• Estimate food consumption and requisition for production items.
• Standardize production recipes to ensure consistent quality.
• Establish presentation technique and ensure quality standards are maintained.
• Assess quality control and adhere to hotels service standards.
• Schedules production of all baked goods to maintain an inventory of fresh baked goods at all times.
• Ensure that guest have a positive and memorable experience.
• Should efficiently work in the hot kitchen when there is need.
• Any other duties as assigned from time to time.

Key Qualifications

• Diploma / Certificate in Food Production or related area.
• At least 3 years in pastry production.
• Valid Food handlers’ certificate.
• Knowledge in HACCP.
• Diploma/certificate in pastry production preferred.

Competencies and Skills:

• Excellent record in kitchen operations and procedures.
• Ability to calculate profit margins.
• Well-versed in preparing food items consistently while adhering to recipe standards.
• Track record of working efficiently in a fast-paced environment.
• Self-motivated and takes own initiative.
• Excellent communication skills
• Strong Customer Service Skills
• Must be a team player with strong work ethics.
• Uphold high Integrity.

DEADLINE: 15TH NOVEMBER, 2024

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About the Role:

• The Kitchen Steward is responsible for maintaining the cleanliness, sanitation, and organization of the kitchen and its facilities. This role supports kitchen operations by ensuring that all dishes, utensils, equipment, and cooking spaces are clean and orderly. As an integral part of the team, the Kitchen Steward also helps in receiving deliveries, managing waste disposal, and organizing supplies, allowing kitchen staff to work in a safe and efficient environment.

Summary of Duties and Responsibilities.

• Wash and sanitize dishes, utensils, cooking equipment, and other kitchen items.
• Organize and store clean dishes, utensils, and kitchen tools in designated storage areas.
• Maintain cleanliness and organization of the kitchen, including floors, countertops, sinks, and storage areas.
• Dispose of kitchen waste, recycling, and garbage in a safe and sanitary manner.
• Assist with loading and unloading of food and kitchen supplies.
• Monitor and replenish dish-washing supplies, detergents, and cleaning chemicals.
• Clean and maintain kitchen equipment according to the restaurant’s standards.
• Report any kitchen equipment malfunctions or hazards to the supervisor.
• Assist in setting up and breaking down workstations as needed.
• Adhere to food safety and hygiene standards and follow health regulations at all times.

Key Qualifications

• High school qualification or equivalent is preferred.
• Previous experience in a kitchen or hospitality setting is a plus but not required.
• Basic knowledge of dish-washing techniques and kitchen equipment.
• Ability to lift heavy objects and stand for extended periods.
• Familiarity with basic cleaning agents and equipment.

Competencies and Skills:

• Attention to Detail: Ability to maintain high standards of cleanliness and organization.
• Time Management: Efficiently prioritize tasks to meet kitchen demands.
• Physical Stamina: Able to stand for long periods and handle physically demanding tasks such as lifting heavy items.
• Teamwork: Work collaboratively with kitchen staff to support efficient operations.
• Communication Skills: Ability to take directions and communicate effectively with colleagues.
• Adaptability: Ability to handle a fast-paced environment and adjust to different tasks as needed.
• Basic Knowledge of Food Safety and Sanitation: Understanding of health regulations and cleanliness standards in a kitchen environment.        

DEADLINE: 15TH NOVEMBER, 2024

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About the Client:

• Our client is a leading innovative construction solutions provider who has a proven track record of performance driven by solid knowledge and experience in the construction industry and is seeking to recruit Accountant responsible for the accounting functions. 

Summary of Duties and Responsibilities

• Manage treasury functions, including oversight of payables and receivables.
• Prepare financial statements, annual budgets, and detailed expenditure reports for the company.
• Maintain accurate cash accounts, ensuring smooth cash flow, and managing cash payments, advances approvals, receipting, and recording of income and expenses.
• Process payments, including cheque preparation, voucher creation, and ensuring all expenses have the proper approval and supporting documentation, with timely payment of invoices.
• Handle filing and submission of domestic taxes and statutory returns, including VAT, PAYE, WHT and  NSSF.
• Perform inventory reconciliation by accurately posting all project-related purchases, issues, and balances.
• Conduct regular reconciliations of bank statements and creditor accounts.
• Manage petty cash, ensuring proper documentation and timely reimbursement.
• Contribute to the formulation of annual budgets and monitor ongoing project expenditure.
• Maintain organization records in an orderly and accessible manner.
• Coordinate audit and assurance processes, ensuring compliance with standards.

Key Qualifications

• Bachelor’s Degree in Finance, Accounting, or related field.
• CPA (K) certification.
• A minimum of 3 years of experience in accounting, preferably in the construction projects.
• Proficient in accounting software and systems used in construction management.

Competencies and Skills:

• Strong public relations skills.
• Proficient in IT systems and software.
• Excellent communication skills.
• Strong team player with effective collaboration abilities.
• Strong time management and organizational skills.
• Ability to work independently with minimal supervision

DEADLINE: 15TH NOVEMBER, 2024

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Role Objective

• A leading superior hotel in Machakos offering premium amenities and qualities services. It is located in an ideal prime location. The hotel is looking for a seasoned and creative executive chef who has the ability to lead and run an efficient kitchen staff all aspects of the kitchen, dining restaurants and food service operations while adhering to hotels standards and having a creativity mindset to retain and attract clientele with an exceptional culinary experience.

Core Duties and Responsibilities

• Overall management of kitchen operations to achieve efficiency for a multi cuisine setting.
• Overseeing the kitchen team and ensuring meals are prepared to a high standard while ensuring client satisfaction.
• Implementing hygiene policies and examining kitchen equipment for cleanliness, safety at all times, ensuring the highest possible hygiene, sanitary and maintenance standards are adhered to.
• Designing creative recipes, planning menus and selecting suitable plate presentation suitable to the client while also customizing for those that have special preferences or dietary restrictions.
• Reviewing staffing levels to meet service, operational and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, stewards etc.
• Performing administrative tasks, taking stock of food and equipment supplies, and preparing purchase orders.
• Coordinating junior chefs, cooks’ , other kitchen staff tasks.
• Leading, motivating, and developing your kitchen team, while promoting and fostering a positive, collaborative professional and productive work environment.
• Training of kitchen staff members to ensure that consistency and standardization are well maintained at all times in aspects of food quality, service delivery, portion sizes, presentation, new recipes, cooking techniques and use of equipment, and oversee cooking, performing food preparation process.
• Attending and conducting meetings with food suppliers, other vendors for the department to review products, prices, quality, delivery etc.
• Attending management meetings regularly, prepare and present relevant and other requested reports.
• In charge of performance reviews of the Kitchen staff department, setting and monitoring performance standards for staff.
• Conducting frequent and regular meetings with the Kitchen Team and management to communicate daily operational challenges & successes.
• Ensuring all culinary and kitchen team are aware of standards and expectations.
• Keeping up with current on new trends in the industry in order to retain relevance..
• Ensuring that the kitchen heads utilize progressive corrective actions to correct, supervise and coach colleagues that need improved performance.
• In charge of kitchen budgeting and cost control to ensure food production to achieve set budgets and minimize wastage/spoilage, including labour costs, and operational expenses, to ensure overall financial targets are met.
• In charge of inventory to ensure that stock levels are optimal at all times food and equipment are available and meet quality standards while minimizing waste and in charge of procuring process for the kitchen department.
• Participating in client satisfaction activities by interacting and obtaining feedback on service quality, addressing concerns, complaints to enhance and improve the dining experience. and service quality, and handling customer problems and complaints.
• Participating in idea creation and execution especially with the management for various curation of themed, special and catering events
• Perform other duties as allocated in the relevant department 

Job Specifications and Qualifications

• Diploma or Higher National Diploma in Culinary Arts, Food Production or its equivalent.
• At least 5 years’ experience in a similar leadership position in a Business hotel or five Star Hotel
• Advanced knowledge of food profession principles and practices.
• Proven experience in diverse cuisines
• Expert in menu planning, costing and computer literate
• Knowledge in HACCP

    Key Competencies

• Effective and proven leadership skills
• Exceptional culinary skills and a passion for delivering top-quality cuisine.
• Hotel Software platforms knowledge & Computer skills is an added advantage
• Knowledge in Food Safety and hygiene awareness
• Excellent communication skills.
• Proven track record of cost control including food, equipment, labor and wastage.
• Outstanding menu planning skills
• Excellent organizational skills and delegation skills
• Great at training juniors
• Service Oriented
• Ability to work under pressure