Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, outside catering other food facilities and when required, resulting in outstanding guest satisfaction.Additionally, responsible for the smooth running of the kitchen and manage areas of profit, stock, hygiene practices and training within the kitchen.
Produce high quality plates both design and taste wise- Required to cook all meals with assistance from other chefs such as the pastry chef.Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. Should always participate in cooking with assistance from the sous chef/pastry chef.Develop recipes and portion specifications in accordance with consumer tastes as well as demands, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints.Actively involved in updating and accurate costing of all dishes prepared and sold in the restaurant.Review weekly and monthly schedules to meet forecast and budget.In liaison with the hotel general manger prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations.Accounting-The executive chef will be responsible for keeping track of kitchen expenses, reporting to the hotel manager on what is spent and what is needed for the kitchen. Information about the expenses incurred by the kitchen must be accurately tracked and reported at all times.Be responsible for a smooth and efficient service, maintaining communication with the hotel manager; with a focus on exceptional customer service.To meet with internal and external clients when required to tailor menus to their specific requirements. To show a real passion for modern trends and fresh, locally sourced foods.To monitor all food supplies coming in, ensuring proper food quality.Conduct performance monitoring of all the staff both (local and international) on a weekly basis with thorough review of work done; at all times to ensure that staff perform to their capacity.
Ability to work at speed and in high volume situations in a fast-paced environment whilst maintaining quality. Outstanding communication and leadership skillsDemonstrable inspirational and calm leadership skills in the kitchen. Physical stamina intrinsic to the role, for example ability to stand for long Periods of time and to liftExcellent eye to eye hand co-ordination and knife skills.Excellent innovative and culinary presentation skills.Excellent communication, interpersonal and organizational skills.A forward thinker who can prevent wastage of food.
Education/ Work experience
Food Hygiene Certificate (at least intermediate, ideally advanced). Good level of basic numeracy, literacy and IT skills in order to support menu and recipe planning, stock control and staff management through effective communication. Understanding of financial drivers.Have at least a basic first aid qualification in order to be able to react quickly to kitchen emergency and prevent or deal with accidents. Degree in culinary arts or equivalent
The right Waiter/Waitress uplifts the dining experience for customers. We are looking for someone who will have the patience, personality, and perseverance to thrive in this role.
Waiter/Waitress responsibilities include greeting and serving customers, providing detailed information on menus and collecting the bill. To be a successful Waiter or Waitress, you should be polite with our customers and make sure they enjoy their meals. You should also be a team player and be able to effectively communicate with our kitchen staff to make sure orders are precise and delivered promptly.
Keep in mind that Waiter/Waitress duties may require working in shifts and/or occasionally during weekends and holidays.
Ultimately, it is the duty of our Waiters/Waitresses to provide an excellent overall dining experience for our guests.
Greet and escort customers to their tablesPresent menu and provide detailed information when asked (e.g. about portions, ingredients, or potential food allergies)Prepare tables by setting up linens, silverware, and glassesInform customers about the day’s specialsOffer menu recommendations upon requestTake accurate food and drinks orders, using a POS ordering software, order slips or by memorizationCommunicate order details to the Kitchen StaffServe food and drink ordersCheck dishes and kitchenware for cleanliness and presentation and report any problemsArrange table settings and maintain a tidy dining areaDeliver checks and collect bill paymentsCarry dirty plates, glasses, and silverware to kitchen for cleaningProvide excellent customer service to guests
Proven work experience as a Waiter or WaitressHands-on experience with cash register and ordering information.Attentiveness and patience for customersExcellent presentation skillsStrong organizational and multitasking skills, with the ability to perform well in a fast-paced environmentActive listening and effective communication skillsFlexibility to work in shifts
Education/ Work experience
High school certificate; food safety training is a must
We are looking for skilled chefs to prepare delicious meals according to menu. You will cook dishes that will delight our customers with their taste and timely delivery.
An excellent chef must be able to follow instructions in cooking and delivering well-prepared meals. They must be skillful in moving around the kitchen and apt in multi-tasking. Experience in using various ingredients and cooking techniques is also importan
Set up workstations with all needed ingredients and cooking equipmentPrepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)Cook food in various utensils or grillersCheck food while cooking to stir or turnEnsure great presentation by dressing dishes before they are servedKeep a sanitized and orderly environment in the kitchenEnsure all food and other items are stored properlyCheck quality of ingredientsMonitor stock and place orders when there are shortages
Proven experience as cookExperience in using cutting tools, cookware, and bakewareKnowledge of various cooking procedures and methods (grilling, baking, boiling etc.)Ability to follow all sanitation proceduresAbility to work in a teamVery good communication skillsExcellent physical condition and stamina
Education / Work experience
High school diploma or equivalent; Diploma from a culinary school will be an advantage
The General manager is responsible for all aspects of operations at the hotel, to the day-to-day staff management and guests. He /she is required to be an ambassador for the hotel, and to provide leadership and strategic planning to all departments in support of all operations and guest/customer satisfaction.
This position manages the day-to-day operations of the Front Desk, Housekeeping, and Guest Services. The Hotel Manager creates and implements policies and procedures that will establish the hotel. This position is primarily responsible for management of Hotel and guest room inventory; for maximizing hotel occupancy and profit and marketing efforts to staff, and quality guest service. The position has managerial authority and decision-making discretion with respect to purchasing; hiring and firing; training and reviewing staff performance; and creating performance goals and incentives.
Oversee the operations functions of the hotel, particularly and not limited to maintaining statistical and financial records; managing operating budgets in cost effective waysEffectively handle customer complaints and queries and more importantly take ownership of all guest complaints.Monitoring the quality of product and service provided, through constant liaison with both the executive chef and hotel owner.Oversee purchasing of goods, services, and supplies within established budgets.Responsible for Hiring, training, supervising of permanent and casual staff and as when required.Hold regular briefings and meetings with all head of departments to update them periodically on customer turnover, budget controls establishedProvide and draft new hotel operating controls, SOP’s, policies, procedures, and service standards.Oversee all bookings done by guest are accurate and based on room availability.Monitor progress and ongoing service standards of all staff. Perform periodic performance reviews of key personnel such as the Chefs, receptionist as well as support staff such as the waiters, cleaners, & security guards.Manage on-going profitability of the hotel, ensuring revenue and guest satisfaction targets are met and exceeded.Closely monitor the hotels business reports on a daily basis and take decisions accordingly. The hotel manager is required to exercise good judgement and decision making in escalating concerns and aggressively resolving issues.Ensure that monthly financial outlooks for Rooms, Food & Beverage, Admin & General, are on target and accurate.Maximizing room yield and hotels / resort revenue through innovative sales practices and yield management programs.Assist in developing, planning, and executing restaurant marketing, advertising, and promotional activities and campaignsAct as a final decision maker in hiring all essential and support staff.Ensure equipment’s are maintained by using a preventive maintenance program, and constantly update the inventory list for all items used in the hotel. Additionally, the hotel manager is required to supervise maintenance, supplies, renovations, and furnishings.dealing with contractors and suppliers;Be accountable for responsibilities of department heads Provide effective leadership to hotel team members.Respond to customer/guest critique to ensure continual improvement is achieved.Responsible for legalization, Occupational Health & Safety Act, fire regulations and other legal requirements.
delivers on set objectives in hardship situations;effectively coordinates actions senior managements and the owners.Excellent communication and interpersonal skillsStrong organizational and time management skills, combined with a high level of initiative.
Emergency and Crisis
Works effectively in high-pressure, rapidly changing environments; with a focus on client and customer servicescoordinates actions with both Mogadishu senior management team as well as the Nairobi team; making use of coordination structures;supports adequate levels of information sharing between internal units,establishes and maintains effective relationships with stakeholders;makes correct decisions rapidly based on available information.
The ideal candidate should be fluent in French and English.
Education / Work experience
A university degree in hotel management or a related field with Experience in, managing a hotel with clear track record. Excellent computer system skills.At least 5-10 years in the hospitality industry, ideally including experience in remote or post conflict locations.
The Pastry Chef, will be responsible for operating the pastry section of the kitchen while working closely with the Executive Chef.
Further, the pastry chef will be responsible to create high quality pastry dishes with the standard recipes and presentations in order to maintain quality standards and consistency of product. Also assist in production and maintenance of par stocks of pastry and dessert with proper rotation of products.
Create and prepare dessert menu items in close co-ordination with the executive chef. The pastry chef will consult with the executive chef to create desserts that go well with menu items. The pastry chef often prepares dessert items well before seating for a meal begins, and then plates items as they are requested during the meal.Pastry chefs will also be responsible for preparing quality pastry items such as breakfast items, desserts, breads, ice creams, sorbets, creams, milkshakes, simple syrups, amenities, displays/centrepieces, other desert beverages and special request items.Ordering food and supplies for dessert menu items. The pastry chef will be responsible for submitting orders for any food or supply items necessary for running the kitchen.The pastry chef must continue to learn new recipes and test them in the kitchen to keep the menu up to date and interesting to draw in customers. Dessert menu items must be visually appealing and tempting to encourage customers to order both those inhouse and outside.Notifies Executive Chef of all product shortages and equipment maintenance issues.Use food preparation equipment according to manufacturer’s instructions. The pastry chef must be able to use the following kitchen equipment: large capacity mixer, ice cream machine, convection oven, pizza oven, proofer, ber mixer, robo coupe or other food processors.The pastry chef must be able to use and utilise modern pastry and plated dessert techniqueClean and maintains station while practicing exceptional safety, sanitation and organizational skills.Perform ad-hoc projects or other duties as assigned by Executive Chef or Director of Kitchen.
Exhibit a strong knowledge of professional kitchen equipment, cooking skills and practicesDemonstrate self-discipline, initiative, attention to detail and leadership with the ability to multitask in a fast-paced work environment; analyse and execute simultaneous decisions with both speed and accuracyPossess excellent communication skills to clearly relate information and ideas, and follow written or verbal instructions quickly and accuratelyMaintain a pleasant, polite manner with a neat and clean appearanceWork cooperatively and professionally with other departments, with respect to the chain of commandGood knowledge of different types of pastry, dessert, cake decorating.Possess professional disposition with good communication and interpersonal skills.Ability to work a variety of shifts including weekends, days, afternoons, and evenings.Positive attitude and Good communication skills.
Education / Work experience :
Degree/diploma from culinary institution with a focus on pastry3 years hands-on experience operating the pastry section in a commercial kitchen.Minimum of three years progressive experience in the Bakery Department within a Hotel, Resort, or Restaurant operation.Two years as a Pastry Chef in a multi-outlet hotel, restaurant with centralized pastry production kitchen.