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 arts from a recognized learning institution
No work experience is required
Less than one year since completion (2025/2026)
Kenyan Citizen
Completed coursework (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