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. 
• 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. 
• 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. 
• Establish and maintain professional and effective communication within the whole Food & Beverage Department. 

Skills, Knowledge and Expertise

• Degree/ Diploma in Culinary from a recognized learning institution 
• No work experience is required 
• Less than one year since completion 2024/2025 
• 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.