Safari Park Hotel Jobs, Several Vacancies

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  1. F&B COST CONTROLLER

Reporting to the Financial Controller, the successful candidates will be responsible to;

  • Develop and implement cost control processes for tracking costs for all outlets / sections and departments.
  • Evaluate changes and ensure appropriate cost and schedule controls are included to minimize risk.
  • Purchasing – perform independent checks on all purchasing procedures and ensure that they are being followed to the letter.
  • Receiving – Check on quality and quantity of goods received in liaison with the respective head of department. Also ensure that proper documentation is available on all goods received.
  • Storing – Proper recording / posting, re-order levels, meat tagging for date, quantity and supplier.
  • Controls of Officers checks – Ensure proper costing is done and charging of relevant departments.
  • Controls and costing of stores requisitions – Allocation to various departments.
  • End of month stock take – comparison with system stocks, determination of variances and adjustments are made accordingly.
  • Preparation of daily food cost, beverage cost, tobacco cost, e.t.c

 

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

  • Aged 40 years and above.
  • Be a holder of a Bachelor’s degree in Finance or Accounting from a recognised University.
  • Be holders of a minimum of CPA II qualification
  • Have at least five (5) years’ experience in busy cost control section of a reputable firm preferably in the hospitality industry.
  • Working knowledge of Fidelio and Sun Systems will be an added advantage.

 

  1. ASSETS CONTROLLER

Reporting to the Financial Controller, the incumbent will be responsible for:

  • Recording the cost of newly acquired fixed assets (both tangible and intangible).
  • Tracking existing fixed assets, recording depreciation, and accounting for the disposition of fixed assets.
  • Creating and monitoring a system of controls, procedures and forms for the recreation of fixed assets.
  • Recommending to the management any updates to accounting policies related to fixed assets.
  • Track the compilation of project costs into fixed assets accounts, and close out these accounts once related projects are completed.
  • Calculate depreciation for all fixed assets.
  • Assign tag numbers to fixed assets.
  • Conduct periodic physical inventory counts of fixed assets.

 

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

  • Aged 28 – 40 years.
  • Be a holder of a Bachelor’s degree in Finance or Accounting from a recognised University.
  • Be holders of a minimum of CPA II qualification.
  • Have at least three (3) years’ experience in a similar position.
  • Must be detail oriented.

 

  1. SOUS CHEFS

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.
  • In liaison 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 specifications and qualifications below:-

  • Age 28-45 years
  • Must have 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.
  • Those with international exposure and computer literacy will have an added advantage.

 

  1. PASTRY CHEF

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

  • Oversee the Pastry Section in the F&B Kitchen department by demonstrate strong leadership qualities with attention to detail.
  • Accountable for the quality and consistency of all pastry products produced and served.
  • Demonstrate a ‘hands on’ approach to all bakery products produced in the Pastry section ensuring quality, presentation and consistency standards meet company standards.
  • Assist with the development of standardised recipes for all menu items. Ensure that recipes are accurate and updated as needed.
  • Ensure that all food products prepared meet the established specifications and standards.
  • Ensure proper levels of bakery and pastry items are prepared based on forecasted needs and their prompt delivery to the designated outlet for guest consumption.
  • Assign tasks effectively for the efficient use of allocated labour ensuring maximum results are achieved.
  • Act as a team leader, trainer and motivator for the pastry department working closely with and maintaining good relations with all culinary team members and other departments.
  • Seek to maintain knowledge of industry trends in the world of pastry and baking.

 

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

  • Aged 28 – 45 years
  • Be holders of a Diploma in bakery / pastry from Kenya Utalii College or any other internationally recognised hotel training institution.
  • Have at least five (5) years experience in a similar position in a large organisation, specialising in making cakes, bread and general baking.
  • Fully competent in all aspects of baking and pastry.
  • Ability to handle multiple tasks and work well in environments with time constraints.
  • Ability to work in tight production schedules and set quotas for number of items to be produced on a daily basis.
  • Innately creative and self-motivated.
  • Sound knowledge of hygiene and safety standards in the Kitchen and possess discipline to enforce those standards.
  • Be Computer literate.

 

  1. ITALIAN CHEF
  • Overall running of the Italian kitchen and take full responsibility for health and safety standards within the kitchen.
  • In liaison with the Executive chef, design new Italian 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 specifications and qualifications below:-

  • Age 28-45 years
  • Must have 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 an Italian kitchen.
  • Those with international exposure and computer literacy will have an added advantage.

 

A Competitive salary depending on qualifications and experience will be offered to the successful candidates for each position.

 

How to apply :

Applicants meeting the above qualifications should send their application letters indicating the title of the position along with a detailed CV and copies of relevant certificates and testimonials to the address below to reach us by Friday February 3, 2017. Only short listed candidates will be contacted.

Human Resources & Admin. Manager
P.O. Box 45038-00100 NAIROBI
or email [email protected]

 

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