Vacancies at Amref International University (AMIU)

Primary Purpose

The primary purpose of this role is to provide overall cafeteria leadership necessary to achieve objectives in sales, operational costs, guest service, sanitation and customer satisfaction. The role holder is responsible for managing the cafeteria operations, training employees, preparing reports, and meeting the set targets in line with the strategic objectives of the cafeteria unit within the university.

Principle Responsibilities

• Ensure objectives are met in sales, service quality, facility appearance, and hygiene.
• Ensure compliance with health and safety, food preparation and serving, repair and maintenance.
• Adhere to cash handling and reconciliation procedures in accordance with restaurant Standard Operating Procedures(SOPs).
• Organize and ensure correct banking of daily sales.
• Prevent, handle, and resolve complaints regarding food quality and service.
• Offer leadership seeking to develop the team for continuous improvement, including training of cafeteria staff as necessary.
• Review financial statements and other performance data to measure productivity.
• Conduct regular cafeteria audits to ensure palatability and flavour conformity.
• Ensure all cafeteria policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on time.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Manage staff shifts to ensure balanced strength across all departments.
• Conduct regular performance reviews for subordinate staff.
• Ensure safe custody of all cafeteria property and assets.
• Lead shift briefings as necessary.
• Maintain high standards of personal appearance.

Qualifications

Education, knowledge and experience

• Degree/diploma in food and beverage production, hotel management or related course.
• At least  4 years of front-of-the-house operations and/or experience in a similar institution.

Skills and Competencies

• Must have basic housekeeping skills.
• Basic knowledge of food safety and HACCP plan.
• Ability to adhere to guest demands.
• Excellent interpersonal skills.
• Excellent customer care skills.
• Good verbal and written communication skills.
• Ability to review profit & loss (P&L).
• Ability to mentor, train and develop people.
• Strong analytical skills.
• Able to handle money and operate a point-of-sale system.
• Must be result-oriented, self-driven, articulate, and proactive.
• Must have the ability to make quick and sound decisions.
• Accommodative and adaptive to new changes and regulations.
• Flexible and able to handle multiple concurrent tasks, working quickly and under pressure.
• Able to work independently as well as part of a team.
• Ability to prioritize own workload and work with minimal supervision.
• A quick learner who is willing to go the extra mile.

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Job Description

The primary purpose of this role is to ensure excellent food and beverage service delivery to customers in a clean and safe environment according to the food safety requirements in the kitchen in line with the strategic objectives of the culinary unit within the university.

Principle Responsibilities

• Take food and beverage orders from customers and ensure prompt service delivery per the customer's specifications.
• Present a variety of menu options to customers.
• Take the lead on suggestive selling based on customer preferences.
• Assist guests in navigating through the menu comfortably.
• Present bills to the customers on time and accept payment.
• Clean, clear and organize table condiments.
• Attend to the tables and guarantee compliance with cleanliness standards.
• Check the quality of the final servings and resolve any issues accordingly.
• Attend shift briefings as necessary.
• Ensure necessary orders are given to the manager for ordering in good time.
• Maintain high standards of personal appearance.
• Perform any other reasonable requests as assigned by the supervisor.

Qualifications

Education, knowledge and experience

• Minimum KCSE D+ (plus)
• School Leaving Certificate
• Certificate in food and beverage production, hotel management or related course.
• At least  1 year of culinary and customer service experience.
• Competent knowledge of cookery and culinary art will be an added advantage.

Skills and Competencies

• Must have basic housekeeping skills.
• Basic knowledge of food safety.
• Ability to adhere to guest demands.
• Must have point-of-sale skills.
• Excellent interpersonal and custoner care skills.
• Good verbal and written communication skills.
• Show courtesy and restraint at all times to students
• Sound menu and product knowledge.
• Accommodative and adaptive to new changes and regulations.
• Be able to work with speed and under pressure.
• Flexible and able to handle multiple concurrent tasks.
• Able to work independently as well as part of a team.
• Ability to prioritize workload and work with minimal supervision.
• A quick learner who is willing to go the extra mile

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Job Description

Primary Purpose of the Job

The primary purpose of this role is to maintain a clean and hygienic working environment in the kitchen in line with the strategic objectives of the culinary unit within the university.

Principal Responsibilities

• Cleaning and sanitization of the general kitchen.
• Proper handling and cleaning of utensils, equipment and crockery.
• Check kitchen equipment daily to ensure they are in good working condition and promptly report any defects/malfunctions to the caterer.
• Ensure proper waste management by disposing of bins and cleaning grease traps.
• Ensure correct use of detergents and all tools of work issued.
• Assist with food preparation, such as blending soups, washing and peeling vegetables.
• Assist in transporting food, beverages and other items to and from the kitchen.
• Set up and break down service areas for all special functions (buffet, barbecue, etc.).
• Assist the  kitchen team in replenishing food items, crockery, cutlery, etc
• Maintain high standards of personal appearance. 
• Perform any other reasonable requests as assigned by the supervisor.

Qualifications

Education, knowledge and experience

• High school education with a minimum grade of KCSE D+ (plus)
• School Leaving Certificate
• 1-2 Years Experience

Skills and Competencies

• Must have basic housekeeping skills.
• Basic knowledge on food safety and HACCP plan.
• Accommodative and adaptive to new changes and regulations.
• Be able to work with speed and under pressure.
• Flexible and able to handle multiple concurrent tasks.
• Able to work independently as well as part of a team.
• Ability to prioritize workload and work with minimal supervision.
• a quick learner willing to go the extra mile

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Primary Purpose 

 The primary purpose of this role is to be in charge of the AmIU Student Residences. The role will provide student accommodation services within the institution to ensure the section’s mandate is met.

Principal responsibilities

Operational:

• Oversee allocation of rooms to students.
• Ensure proper keeping and control of hostel records.
• Handle the resolution of complaints received from students to promote customer satisfaction.
• Prepare occupancy reports to inform students of the income and expenses of accommodation activities.
• Prepare facility condition reports to inform necessary repairs required in the hostels.
• Consult regularly with the Housekeeping staff and other relevant staff to ensure a sustained supply of cleaning materials and equipment by submitting timely requisitions.
• Be the liaison between the students and the university leadership on student residence matters.
• Take the lead in the orientation of new students admitted to the residence.
• Provide orientation to newly employed cleaners to enable them to familiarize themselves with their assigned duties.
• Perform any other reasonable requests as assigned by the supervisor.

Supervisory Responsibilities:

• Supervise the Assistant housekeepers to ensure that they perform their duties up to the required standards.
• Conduct inspections of the hostels and their environs to ensure that optimal service standards of cleanliness are maintained.
• Participate in the preparation and implementation of work schedules for assistant housekeepers  to attain work efficiency.

Qualifications

Education, knowledge and experience

• Bachelor’s degree in Hospitality Management or equivalent from a recognised institution.
• At least  5 years of experience in the Hospitality industry.
• Knowledge of the operations of a university will be an added advantage.

Skills and Competencies

• Must have basic housekeeping skills.
• Knowledge of safety and sanitation regulations.
• Technical, specialist or analytical skills acquired through tertiary education or the equivalent experience.
• Excellent interpersonal and customer care skills.
• Good verbal and written communication skills
• Ability to review profit & loss (P&L)
• Ability to mentor, train and develop people
• Strong analytical skills
• Must be result-oriented, self-driven, articulate, and pro-active
• Must have the ability to make quick and sound decisions
• Accommodative and adaptive to new changes and regulations
• Flexible and able to handle multiple concurrent tasks, work with speed and under pressure
• Able to work independently as well as part of a team
• Ability to prioritize own workload and work with minimal supervision
• Quick learner willing to go the extra mile

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Primary Purpose

This position is responsible for ensuring safety and security in the hostels and adhering to policies regarding hostel residency.

Principal Responsibilities.

• Responsible for enforcing policy regulations relating to visiting hours to ensure strict adherence to timekeeping.
• Responsible for safety and security in the hostels and protection of students by ensuring safety standards are upheld.
• Handle all emergency cases during service hours and report them to the housekeeping lead or security in charge, obtaining the help needed.
• Recommend changes in the hostel operating procedures and equipment to reflect better security or protective methods.
• Handle students’ issues when concerns are raised within the hostels.
• Report any unusual events or misconduct within the students or staff to the Housekeeping Lead for necessary measures.
• Patrol and ensure running water is turned off, misplaced, or property requiring maintenance and repairs is attended to.
• Ensures all security lights are in proper working condition and report on those that require repairs or replacement.
• Perform any other reasonable requests as assigned by the supervisor.

Qualifications

Education, knowledge and experience

• Diploma in institutional management/housekeeping or equivalent.
• At least  3 year of experience in the Hospitality industry.
• Knowledge of the operations of a university will be an added advantage.

Skills and Competencies

• Must have basic housekeeping skills.
• Knowledge of safety and sanitation regulations
• Knowledge of intermediate clerical, operational or customer service skills acquired through education, experience or on-the-job training.
• Excellent interpersonal and customer care skills.
• Good verbal and written communication skills.
• Must be result-oriented, self-driven, articulate, and proactive.
• Must have the ability to make quick and sound decisions.
• Accommodative and adaptive to new changes and regulations.
• Flexible and able to handle multiple concurrent tasks, work with speed and under pressure.
• Ability to work independently as well as part of a team.
• Ability to prioritize workload and work with minimal supervision
• Quick learner willing to go the extra mile

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Primary Purpose

The primary purpose of this role is to provide culinary operations for the university’s students, staff, faculty, conferences, seminars and special events. This role ensures high-quality food preparation, presentation, and service while maintaining cost control, hygiene standards, and customer satisfaction. The Chef will manage kitchen staff, plan menus, and collaborate with event coordinators to meet the unique dining requirements of university conferences.

Responsibilities

• Design, develop and prepare diverse, high-quality menus tailored to conference and event needs.
• Ensure menu options accommodate various dietary restrictions (vegetarian, vegan, gluten-free, halal, etc.).
• Maintain a focus on fresh, seasonal, and locally sourced ingredients where possible.
• Supervise food preparation and presentation to uphold high culinary standards.
• Maintain high standards of cleanliness, organization, and hygiene in the kitchen and food service areas.
• Manage kitchen equipment, ensuring regular maintenance and addressing any technical issues.
• Provide ongoing training in food handling, presentation, and safety protocols.
• Foster a positive and collaborative work environment among kitchen and service teams.
• Work closely with event coordinators and university staff to understand event needs.
• Adjust food service logistics based on event size, timing, and format (buffet, plated meals, receptions, etc.).
• Provide expert guidance on food pairings, themed dining, and specialized conference catering needs.
• Ensure all food served meets university standards for taste, quality, and presentation.
• Address feedback and complaints professionally, making necessary improvements.

Qualifications

Education, knowledge and experience

• Culinary Diploma, or equivalent certification from a recognized institution.
• Minimum of 5 years of professional culinary experience, preferably in catering, banqueting, or conference center settings.

Skills and competencies

• Strong culinary and menu development skills.
• Ability to work in a fast-paced environment and meet deadlines.
• Excellent communication and organizational skills.
• Knowledge of diverse cuisines and dietary accommodations.
• Ability to work flexible hours, including evenings, weekends, and holidays as required by events.
• Prolonged periods of standing, lifting, and working in high-temperature kitchen environments.
• Must be result oriented, self-driven, articulate, and pro-active
• Ability to make quick and sound decisions