Vacancies at Kempinski Hotels

Key Responsibilities

• Assist with organizing special events and special food promotions.
• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical.
• Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Maintain a hygienic kitchen and personal hygiene.
• Work with the Executive Chef and the Camp Manager to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
• Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
• Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines. 
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
• Approve leave after considering hotel occupancy.
• Work with superior in the preparation and management of the department’s budget.
• Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. 
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Implement and practice HACCP.

Skills, Knowledge and Expertise

• Diploma/Degree/Certificate in Culinary Arts
• Minimum 6 years kitchen experience.
• Minimum 2 - 3 years in kitchen management role ( E.g Executive Sous Chef), preferably with an international 5* Hotel chain at the Maasai Mara.
• HACCP Certification.
• Banqueting experience is preferred.
• English – excellent oral skills and Knowledge in a foreign language will be a distinct advantage.
• Knowledgeable of food safety regulations.
• Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
• Ability to establish and retain effective working relationships with camp staff and clients/vendors.
• Ability to identify and delegate tasks effectively.
• Excellent organizational and time management skills.
• Excellent verbal communication skills
• Proficiency in Microsoft Office.
• Passion for Food & Beverage.

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Key Responsibilities

• The main responsibility of the Banquet Supervisor is to
• Acquire a working knowledge of hotel, in-house facilities and local information to respond to Guest questions in these areas as required
• Perform all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve overall objectives of this position.
• Handle all food, beverage and operating equipment with care, to minimize breakages and wastage.
• Understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire
• Supervise Banquet Waiter / Waitress staff, verifying that their workstations are stocked with materials, wares and are also neat and orderly.
• Be aware of the service sequence and to correct the Waiter / Waitress staff if necessary thereby coaching them on how to achieve Banquet revenue goals.
• Use approved suggestive selling techniques to up sell products with higher profit margin
• Utilize supervisory skills, effective communication and motivation to maximize employee productivity and satisfaction.
• Have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives.
• Establish correct cash handling procedures; process all Guest orders through MICROS before any dish or food is served.
• Report “Lost and Found” items and handle them in accordance to the Policy & Procedures.
• Ensure that all potential and real hazards are reported and rectified immediately.
• Understand that business demands sometimes, makes it necessary to move employees from their accustomed shifts to other shifts.
• Report for duty punctually wearing the correct uniform and name tagged at all times.
• Performs any duties as assigned to him/her by management.

Skills, Knowledge and Expertise

• Minimum 3 years’ experience in a F&B Supervisory position in a 5 star Hotel.
• Diploma/Certificate in Food and Beverage/Sales
• Desirable - Supervisory Training from a reputable learning institution
• Excellent oral and written skills in English. Additional language will be an added advantage.
• Comprehensive Opera Cloud knowledge will be an added advantage
• Up Selling skills/techniques.