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Safari Park Hotel seeks to employ suitable Kenyan Citizens with the right attributes to fill the positions below;

A. FOOD & BEVERAGE MANAGER

Reporting to the General Manager, the successful candidate will be responsible for;

  • Overall smooth running of a progressive, creative and unique F&B department.
  • Selling all of the restaurant outlets to both the local market and hotel guests.
  • Ensure that every guest has excellent experiences in the restaurant outlets and perpetuates the highest quality level set by Safari Park Hotel.
  • Supervision of the F&B team to ensure fair distribution of workload and general administration of the work force.
  • To ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis, menu costing and cash checks.
  • To ensure the efficient running of the banqueting department including outside catering and that all banqueting rooms, including cloakrooms, are clean and tidy.
  • To prepare monthly and annual forecasts, budgets and business plan for the F&B department.
  • To ensure the efficient running of the banqueting department including outside catering and that all banqueting rooms, including cloakrooms, are clean and tidy.

The position is challenging and calls for a dynamic, confident, aggressive and forward thinking person with the following attributes;

  • Age 35 – 45 years
  • Degree in Hotel Management from Internationally recognized institution
  • Ten years experience, 6 years in a similar position in a 5 star hotel.
  • Ability to spearhead diverse F&B operation including Catering and Restaurants
  • Must be aware of Management functions and have the ability to communicate with all levels of staff and hotel guests.
  • Excellent oral and written communication skills.
  • Ability to maintain good working relation with co-workers and management team members.
  • Ability to manage outlet managers, supervisors and subordinates must be apparent.
  • Ability to create good rapport with the guests and to be extremely courteous and friendly at all times.
  • Preference will be given to applicants with the right local and International exposure.

B. REFRIGERATION & AIR CONDITIONING TECHNICIAN
C. ELECTRICAL TECHNICIAN
D. ELECTRONICS / SOUND TECHNICIAN

Reporting to the Chief Engineer through their immediate supervisors, the successful candidate(s) will be responsible for;

  • Maintenance and repair of all Electrical, Electronic, Refrigeration, Air conditioning, and Kitchen equipment and any other technical equipment.

Applicants for either of the positions should have the following attributes;

  • Aged 25 – 35 years.
  • Holder of a diploma in the relevant fields from reputable institutions the status of Kenya polytechnic or the National Youth Service or university.
  • Be in possession of at least Government Trade Test Grade One.
  • Have a minimum of 3 years relevant working practical experience in the relevant field.
  • Supervisors should have a minimum of 3 years working experience in supervisory level.
  • Physically fit with ability to multi-task and work under pressure.
  • Ability to set the highest personal standards of work performance.
  • Exposure in the hotel industry will be an added advantage.

E. SOUS CHEF
F. ITALIAN CHEF

Reporting to the Executive chef, the successful candidates will be responsible for:

  • Overall running of an assigned kitchen and take full responsibility for health and safety standards within the kitchen.
  • The Italian Chef will be responsible for overall running of the Italian Kitchen and enforcement of health and safety standards within this Kitchen.
  • In liason with the Executive chef, design new menus and implement the same.
  • Ensuring production and maintenance of high quality food in the kitchen.
  • Ensuring high standards of hygiene and cleanliness within the kitchen.
  • Control food cost to ensure it is within the preferred hotel levels.
  • Training and supervising of all staff under his / her control.

Successful candidates are required to meet the specification and qualifications below:-

  • Age 28-35 years
  • Must be at least “O” level education with good passes.
  • Must be Kenya Utalii College graduates with food production training or any other reputable hotel college.
  • Must have knowledge and exposure of not less than 8 years 4 of which must be in a “5 star” kitchen set up.
  • Italian Chef must have more than 4 years experience in an Italian Kitchen set- up and have broad knowledge on specialist Italian Cuisine.
  • Those with international exposure and computer literacy will have an added advantage.

G. CHEF DE PARTIE

Reporting to the Executive Chef and will be responsible for,

  • Controlling a given section within the Kitchen to the standards laid down. To confirm with Health and Safety standards.
  • Creation of high quality dishes in his role as part of the Kitchen team.
  • Cooking consistently and enthusiastically on a high level as directed by the Executive Chef.
  • Checking the function sheets on a daily basis with the Senior Chef on duty as to the work that needs to be carried out for the day.
  • Ensuring that his/her station and environment is kept hygienically clean and also working in a hygienic manner.
  • Controlling incoming goods and stores them in perfect conditions.
  • Reporting any breakdowns and/or kitchen hazards directly to the Executive Chef or to the Sous Chef in his absence.
  • Assisting the Executive Chef with menu planning and or/ ideas as required.

The positions are challenging and calls for dynamic, confident, aggressive and forward thinking persons with the following attributes;

  • Aged 25-35 years.
  • Be holders of a certificate or diploma in food production or culinary arts.
  • Should have at least three (3) years experience in a similar position in the hotel industry.
  • Knowledgeable about the culinary industry and food preparation.
  • Organised, have the ability to delegate tasks well and work in a high stress environment.
  • Knowledge of hygiene and safety standards in the Kitchen and possess discipline to enforce those standards.
  • Flexible and able to work in 24 hr rotating shifts.

H. DEMI CHEF DE PARTIE

Reporting to the Executive Chef, the successful candidates will be responsible to,

  • Assist and supports the Executive Chef in preparation of different foods.
  • Assist in all Kitchen activities including ordering for supplies and budget control.
  • Responsible for relaying orders to station cooks and ensure each menu item is prepared on time.
  • Assist with the preparation, cooking and presentation of different foods in the restaurant.
  • Assist with the enforcement of health and safety standards in the Kitchen.
  • Ensure that Customers are served with quality food in a timely manner.

The position calls for an individual with the following attributes;

  • Aged 23-35 years.
  • Be holders of a certificate or diploma in food production or culinary arts.
  • Should have at least two (2) years experience in a similar position.
  • Knowledgeable about the culinary industry and food preparation.
  • Organised, have the ability to perform tasks well and work in a high stress environment.
  • Knowledge of hygiene and safety standards in the Kitchen.
  • Flexible and able to work in 24 hr rotating shifts.

How to apply :

A competitive salary depending on qualifications and experience will be offered to the successful candidates. Applications accompanied by a detailed CV and copies of relevant certificates and testimonials from applicants who meet the above qualifications and are up to the challenge should be sent to the address below to reach them by March 25, 2016..

Human Resources & Admin. Manager
P.O. Box 45038-00100 NAIROBI
or email careers@safariparkhotel.co.ke