Training Kitchen Vacancies at United States International University - USIU Africa

Key Responsibilities/Tasks

• Prepare a variety of dishes according to established recipes and menus, ensuring consistent quality and taste.
• Manage food inventory and ordering.
• Assist food production faculty with activities related to training of food production students.
• Maintain professional conduct and act as a role model for students.
• Portion and plate dishes with attention to detail and presentation.
• Checking the taste, presentation, and temperature of dishes to meet pre-defined standards
• Maintain a clean and organized workstation, adhering to all food safety and sanitation standards.
• Follow established kitchen procedures and protocols to ensure efficient workflow and productivity.
• Adapt to changing menu requirements and special requests from guests.

Minimum Educational Qualifications and Professional Experience

• Diploma or relevant professional training
• Proven experience as a Chef Instructor or similar role.
• Must be able to prepare starters, main courses and a variety of desserts[pastries]
• Strong command of fundamental culinary techniques and a passion for sharing culinary knowledge.
• Excellent communication and interpersonal skills to effectively teach and mentor trainees.
• Strong work ethic and dedication to providing exceptional training experiences
• Ability to create a positive and motivating learning environment.
• Patience and adaptability to work with students of different skill levels.

go to method of application »

Key Responsibilities/Tasks

• Leading and supervising wait staff.
• Ensuring smooth service flow.
• Handling guest inquiries and complaints.
• Maintaining a clean and inviting dining environment.
• Fostering teamwork and collaboration among staff, promoting professionalism, and addressing any conflicts or issues amongst the team.
• Scheduling staff training, providing feedback for improvement.
• Managing inventory and supplies.
• Cash handling and reconciliation.
• Creating reports on sales, labor costs, inventory levels, and other relevant data as required by the university.
• Upholding all health and safety regulations to ensure a safe dining environment for all guests.
• Representing the restaurant professionally when interacting with vendors, delivery personnel.
• Adapting to changing situations and solving problems efficiently to maintain smooth operations.
• Work closely with the chef to ensure the restaurant is profitable.

Minimum Educational Qualifications and Professional Experience

• Diploma or certificate in food and beverage service.
• Experience; require at least 3 years of experience as a waiter or waitress in a restaurant setting.
• Excellent communication and interpersonal skills.
• Strong leadership and organizational skills.
• Attention to detail and accuracy.
• Knowledge of food and beverage service.
• Fluency in English and Kiswahili.
• Computer literacy: Familiarity with basic point-of-sale systems and restaurant management software.
• Professionalism and positive attitude.