Kempinski Hotels S.A. is Europe’s oldest luxury hotel group. The group now has its head office in Geneva but was founded in Berlin in 1897 as the ‘Hotelbetriebs-Aktiengesellschaft’.
Summary
Reporting to the Training Manager, the trainee will be responsible for learning and familiarizing with various activities and operations within their departments. He/She will be required to uphold company policies and requirements at all times.
Key Responsibilities:
Under the supervision of the Departmental Trainer and Training Manager, the trainee shall learn how to:
- Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends.
- Make recommendations for appropriate adjustments to kitchen operations accordingly.
- Maintain a hygienic kitchen and personal hygiene and ensure company’s standards are maintained.
- Prepare, cook and serve food according to the restaurant’s menu.
- Prepare in advance food, beverage, material and equipment needed for the service.
- Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
- Clean and re-set their working area.
- Ensure awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines.
- Adhere to occupational, health and safety legislation, policies and procedures.
- Adhere to property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
- Assemble and prepare ingredients for menu items.
- Assist with checking, receiving and storing of goods.
- Maintain storage areas.
- Monitor all kitchen costs and take corrective action, when necessary to reduce expenses.
- Inspect daily, all fresh food received to ensure a high quality is maintained.
- Inspect all food stores and refrigerated areas and suggest, where necessary, to correct storage methods to comply with
- Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Chef.
- Ensuring the quality and standards at the outlet meet the expectations of the customer
- Constantly maintain a high standard of food preparations, controlling cost and wastage, reduce any loss and breakage of operating equipment by enforcing preventive Policies and Procedures.
- Develop and create standard recipe cards with pictorials according to the Executive Chef’s policy.
- Establish and maintain professional and effective communication within the whole Food & Beverage Department.
Desired Skills & Qualifications:
- Degree/ Diploma in Culinary from a recognized learning institution
- No work experience is required
- Less than one year since completion (2022/2023)
- Kenyan Citizen
- Completed coursework (If even if not graduated)
- Ability to work and communicate in a multinational environment
- Excellent grooming skills and must be well versed in professional and personal etiquette
- Good Communication skills
- Out going with a positive learning attitude.
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