Kitchen Trainee at Kempinski Hotels

Application Ends: March 26, 2023
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Job Description

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 (2021/2022) 
  • 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.