Job Purpose
This role will be responsible for overseeing the kitchen operations, creating and executing high-quality menus, maintaining a positive, motivated and productive work environment. Ensures the highest standards of food quality, presentation, and safety, while managing kitchen staff and ensuring exceptional guest experiences. Responsible for effective food inventory management and achievement of the set food cost margins.

The engagement is on an as-needed basis to support CHAK Guest House operations.

Key Duties and Responsibilities

• Ensure that personal grooming, personal etiquette and hygiene are highly maintained and guests receive professional, prompt and personal service.
• Receive, welcome and seat guests in the restaurants.
• Provide quality service as required by the food and beverage service profession in order taking, service, clearance and billing.
• Liaise with the Head Waiter to ensure that relevant and adequate stock levels of food and beverage items and the accompaniments including appropriate linen and other accessories are maintained at all times.
• Handle and maintain service equipment, utensils and supplies in a professional manner.
• Liaise closely with the kitchen staff as regards menu and food presentation and ensure that all food items are maintained under hygienic conditions at all times.
• Maintain high standards of cleanliness in all areas where food and beverage are served.
• Seek regular feedback from clients on service and standards in the restaurant.
• Maintain good and secure custody of food and beverage stock and proper accountability of all food and beverage sales and control of breakages, flats and shortages.
• Attend to all functions ie. workshops, seminars, meetings and outside catering of all kinds to provide food and beverage supplies, good presentation and quality of service.
• Liaise with the Head Waiter for shift allocation and scheduling, keeping in mind the forecast and daily occupancy.
• Communicate freely and effectively with seniors, passing on information and feedback and participating in discussions in decision making.
• Work in all sections of the Guest House in order to gain experience, be multi skilled and provide support in other departments as may be assigned from time to time.
• Perform any other duties as may be assigned by management from time to time.

Minimum Qualifications and Requirements

• Kenya Certificate of Secondary Education (KCSE) or equivalent qualification.
• Certificate or Diploma in Food and Beverage Service, Hospitality Management, Catering and Accommodation Management, or related field from a recognized institution.
• Training in Food Safety and Hygiene will be an added advantage
• At least 1–2 years’ experience in a restaurant, hotel, guest house, or hospitality environment in a food and beverage service role will be an added advantage.

Skills and Competencies Required

• Good customer service and interpersonal skills.
• Knowledge of food and beverage service standards and procedures.
• Ability to take orders, serve guests, and handle billing professionally.
• Good communication and teamwork skills.