Vacancies at Christian Health Association of Kenya (CHAK)

Job summary

CHAK is seeking a competent ICT Officer who will provide professional, technical, and operational support to CHAK’s ICT systems, infrastructure, and services. The role will also support the digitization agenda by deploying, monitoring, and optimizing ICT systems, ensuring security, reliability, and efficiency across the organization.

Key responsibilities

• Provide ICT technical support in the implementation of CHAK digitization projects, including system deployment, user training, monitoring, and issue resolution in liaison with service providers.
• Continuously assessing CHAK ICT technologies, scanning the market for emerging solutions, and recommending the adoption of the latest technologies to enhance service delivery.
• Undertake ICT-related projects such as deploying systems, researching new technologies, and developing efficient, effective solutions for organizational needs.
• Contribute to the development and implementation of ICT strategies, plans, policies, and guidelines for CHAK.
• Optimize CHAK ICT resources by mitigating ICT risks, conducting regular security monitoring, and implementing preventive measures against potential intrusions.
• Provide user training and support to ensure effective and efficient utilization of ICT facilities and systems.
• Perform systems administration tasks to ensure continuous availability of networks, databases, and enterprise systems.
• Provide ICT support for CHAK’s virtual meetings, training, and webinars.
• Manage ICT contracts and service provider relationships to ensure efficient delivery and achievement of organizational outcomes.
• Perform routine backup operations, ensuring system data and files are securely stored and recoverable.
• Install, configure, and maintain software, hardware, and network infrastructure.
• Undertake software applications development, web design, updates, upgrades, and quality assurance, ensuring continuity and reliability of systems.
• Test and evaluate new equipment and systems, reporting performance findings to the ICT Manager.
• Manage servers, service desk operations, and CHAK’s website to ensure optimal functionality.
• Maintain up-to-date systems documentation, manuals, and administrative records.
• Troubleshoot ICT problems promptly and implement measures to prevent recurrence.
• Prepare reports, document incidents, and escalate issues as required.

Academic qualifications and experience

• Bachelor’s degree in computer science, Information Technology (IT), or a related field.
• Professional certifications in ICT, systems, or project management (e.g., CCNA, N+, Microsoft Certified Solutions Expert (MCSE), Microsoft Certified IT Professional (MCITP), ITIL, A+, or equivalent).
• Demonstrated experience in working with enterprise systems such as Microsoft Dynamics, ERP platforms, database administration, and business intelligence tools.
• Strong knowledge of Microsoft 365, SharePoint, Teams, Azure, and other cloud-based collaboration platforms.
• Membership in a recognized professional ICT body is an added advantage.
• At least 6 years’ progressive working experience in ICT management and systems support, preferably in a busy or multi-user environment.

Key skills, competencies, and attributes

• Strong technical expertise in enterprise systems, ICT infrastructure, and applications.
• Proficiency in computers and digital tools, with a proven track record in systems deployment, integration, and optimization.
• Ability to analyze, troubleshoot, and resolve ICT issues efficiently.
• Innovative, creative, and passionate about emerging technologies.
• Strong organizational and analytical skills, with attention to detail.
• Excellent oral and written communication skills.
• A proactive, self-driven professional with a positive attitude and ability to work under pressure.
• Ethical, trustworthy, and committed to high standards of professionalism.

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Job purpose
Responsible for overseeing kitchen operations, creating and executing high-quality menus, maintaining a positive, motivated and productive work environment. Ensures the highest standards of food quality, presentation, and safety, while managing kitchen staff and ensuring exceptional guest experiences. Responsible for effective food inventory management and achievement of the set food cost margins.

Key responsibilities and duties

• Menu creation and development – Design, plan and execute creative and innovative menu options guided by the facility cost margin guidelines and taking into account client preferences.
• Kitchen operations management – oversee daily kitchen operations, ensuring smooth and efficient service. Ensure all food preparation, cooking and presentation is of the highest quality. Monitor food preparation and cooking techniques to ensure consistency.
• Staff management and training – Supervise, train and mentor kitchen staff, ensuring the development of a skilled team. Manage staff schedules to ensure busy seasons are well covered. Manage staff off days and leave scheduling. Conduct regular performance evaluations and provide constructive feedback.
• Inventory and cost control – Manage inventory levels of food and kitchen supplies, ensuring quality supplies, proper storage, rotation and waste reduction. Control food cost through efficient ordering, portion control and minimizing waste. Update and maintain relevant inventory records.
• Health and safety compliance – Enforce strict adherence to food safety and sanitation standards in the kitchen. Ensure adherence to local authority food safety guidelines.
• Guest Experience – Ensure all the presentation and quality of food exceed guest expectations. Address any guest feedback or concerns related to food quality promptly.
• Collaboration – work closely with the service team to maintain and improve overall guest experience. Participate in budgeting, formulating and implementing strategies to meet the Guest House financial goals. Partner with sales and marketing to create special events and promotions.
• Perform any other duties as may be assigned by management from time to time.

Required experience

• A minimum of a Diploma in Culinary Arts from a recognised Hospitality Training Institute. A degree in hospitality management would be an added advantage
• At least eight years’ experience in a fast-paced kitchen, with a minimum of three years in a supervisory or leadership role (Sous Chef or higher).