Job Vacancies at Tamarind Group

Job Responsibilities

• The Fire starter is responsible to the Kitchen Supervisor for preparation and assembly of all menu items for Roast.
• Put together product according to specifications.
• Ensure fresh stock are available all the time
• Maintain high degree of cleanliness at the station and equipment
• Ensure that all the sauces, salad dressings, side dishes and soups are freshly prepared in accordance with the recipes
• Ensure that the kitchen equipment is well maintained and rationally utilized
• Ensure that the main kitchen, wash up, server and grill are kept clean and tidy at all times

Job Qualifications

• Diploma or certificate in Hospitality management or any related course.
• 2 years’ experience in the Hospitality industry.
• Excellent communication skills.
• Excellent sales and customer service skills
• Passionate about food, beverage and customer service.

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Responsibilities

• Cares for all the operating equipment at the wash up.
• Ensures that all operating equipment is in good and serviceable state.
• Monitors that use of operating equipment at the wash-up to make sure there is no abuse or pilferage.
• Maintains daily record of breakages and advices the Unit Chef of the appropriate action to be taken.
• Checks and ensures that the wash-up is kept clean and tidy at all times.
• Ensures that all crockery and cutlery is cleaned and wiped thoroughly.
• Ensures that all food production areas, cold rooms and stores are kept in very clean conditions.
• Ensures that there is adequate cleaned and wiped cutlery, crockery and other service equipment at all times during service.
• Proper method of cleaning dirty service equipment is used.
• Controls the utilization and proper use of cleaning agents/ materials.
• Ensures that proper hygiene is maintained at the wash-up by ensuring the use of correct cleaning materials for various equipment.

Job Qualifications

• Certificate/Diploma or prior training in culinary stewarding or a related certificate.
• 1 year experience in a busy establishment.
• Self-driven, motivated and quick in execution of tasks.
• Fluency in English and Swahili languages (both written and spoken).

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Responsibilities

• Serve food to the dine in customers
• Pre bus tables within one minute when the customers have cleared their food and seek customer satisfaction.
• Approach the customer in an efficient and courteous manner
• Actively seek information from guests on how to improve restaurant performance
• Wipe tables and maintain cleanliness to the satisfaction of guests and ROAST standards
• Resolve customer satisfaction complaints immediately they arise and where necessary report to the shift runner.
• Ensure seating is available for all customers

Job Qualifications

• Certificate/Diploma from an accredited college or university in Hospitality Management
• 2 years’ experience in the Hospitality industry.
• Fine dining experience
• Excellent communication skills.
• Excellent sales and customer service skills
• Computer knowledge (Word, excel, Materials Control)
• Up to date with food and beverages trends and practices
• Knowledge of service in a fine dining environment.

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Responsibilities

• Prepare and store food according to ROAST by Carnivore procedures
• Preparation of all menu items
• Maintain cleanliness of the station
• Demonstrate sense of urgency to ensure customer satisfaction
• Ensure enough stock of all items for food preparation
• Prepare food standards according to strict and exact recipe guidelines
• Open, operate and close the restaurant using procedures as per the checklist.
• Follow production and food safety procedures all the time
• Clean equipment as per maintenance and preventative plan
• Ensure FIFO is adhered to and strictly follow holding times on packaged products
• Undertake further tasks as required by management to facilitate the efficient running of the restaurant.

Job Qualifications

• Certificate/Diploma from an accredited college or university in Food Production
• Minimum of 3 years’ food preparation experience, preferably in a high volume quick service environment.
• Up to date with food and beverages trends and practices
• Knowledge of service in a fine dining environment
• Passionate about food, and customer service

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Responsibilities

• Manage all areas of operations including service, wait staff, bartenders, while ensuring the restaurant’s standards of quality, service and operations are maintained Pre bus tables within one minute when the customers have cleared their food and seek customer satisfaction.
• Manage operations during scheduled shifts that include, daily decision-making, staff support, guest interaction, scheduling, planning, and upholding quality product and service standards, as well as cleanliness.
• Train and develop all servers, bussers, and bartenders
• Identify operational opportunities to build sales and control costs and develop and implement those opportunities.
• Monitor and assist in daily, weekly, and, monthly inventory processes.
• Prepare end of shift reports to monitor all financial, inventory and cash-handling aspects of the operation.
• Supervising the floor during meal periods to ensure that all Tamarind Group standards and steps of service are met through all guests interactions

Job Qualifications

• Diploma from an accredited college or university in Hotel management or equivalent in service industry
• Minimum of 3 years of experience in a similar role
• The ability to manage a team in a supervisory capacity
• Excellent interpersonal skills.
• Highly presentable with a pro-active approach to maintaining excellent customer service.
• Ability to respond effectively to changing demands.

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Responsibilities

• Operations: Co-ordinate the operations of various sections of the restaurant and ensure all areas are well maintained.
• Supervisory roles: Ensure all staff maintain high level of discipline, are well groomed and always in full uniform. Also ensure service of food and beverage is professional, personalized and in line with Tamarind Group’s SOPs
• Supervise, coordinate, and direct the prompt, efficient, and courteous service of Food & Beverage in the Restaurant.
• Control and analyze on an on-going basis the quality levels of production, guest satisfaction, operating costs, sanitation, cleanliness, and hygiene.
• Events coordination: Organize special events and oversee running of night shows at the restaurant.
• Recipes: Maintains an up to date kitchen recipe file and constantly see to menu to menu engineering and give recommendations
• Appraisals: Conduct regular appraisals of the restaurant staff.
• Spot Checks: Conducts frequent spot checks of the bar and kitchen stocks and supervise the monthly stock take
• Cost control: Ensure the food and beverage cost is maintained as per the budget by checking the daily catering reports and taking appropriate action whenever necessary.
• Create weekly schedules ensuring you maintain adequate staffing levels to meet business demands.

Job Qualifications

• Degree or Diploma in Hotel Management from Utalii College or any other reputable institution.
• Prior experience in the hospitality industry is required.
• 2 years managerial experience in a similar role.
• Well-organized, detail-oriented and able to multi-task.
• Must have effective problem solving/decision making abilities
• Must have excellent verbal and written English communication skills.
• Skilled in creating analyzing and understanding reports/budgets.
• Personality: Outgoing, bubbly personality, naturally a people’s person

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Responsibilities

• Prepare alcoholic or non-alcoholic beverages.
• Mix ingredients to prepare cocktails.
• Creating beverage lists, menus and drink promotions in close collaboration with the F&B Supervisor.
• Restock and replenish bar inventory and supplies.
• Take beverage orders from serving staff or directly from patrons.
• Assess customers’ needs and preferences and make recommendations as well as up-sell food and beverages to guests.
• Comply with all safety and health policies when handling food and beverages.
• Follow correct sequence of service outlined in the F&B Standard Operating Manual.
• Clean glasses, utensils, bar equipment, bars, work areas, tables and guest lounge areas.
• Clear tables and counters once service is completed and cleans up any spillages thereof.
• Issue sales receipts & receive guest cash bill payments and ensure correct change is issued back.
• Reports all spoilages and breakages to the F&B Supervisor for proper recording.
• Prepare a daily collection summary report and submission of all collections to the cashiers desk at end of shift.

Job Qualifications

• Diploma/Certificate in Food and Beverage service
• Minimum 2 years’ experience as a bartender.
• High degree of integrity and dependability

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Job Responsibilities

• Take and check the money, give customer the correct change and Fiscal receipt.
• Receive and process all payments for outlet guests
• Ensure POS equipment is well taken care of and maintained.
• Operate the cash register in compliance to the ROAST by Carnivore cash handling and security procedures
• Settle all guest checks in the computerized system and maintain accountability for all financial transactions.
• Compute and record totals of transactions.

Qualifications

• Diploma from an accredited college or university in Hospitality Management
• 3 years’ experience in the Hospitality industry.
• Have an up to date certificate of Good Conduct.
• Be of high integrity.
• Experience in cash handling
• Capacity to pay attention understand, to be sharp and alert
• Have an eye for detail
• Excellent communication skills.
• Computer knowledge (Word, excel, Materials Control)
• Up to date with food and beverages trends and practices
• Knowledge of service in a fine dining environment.