Key Responsibilities

Under the supervision of the Departmental Trainer and Training Manager, the trainee shall learn how to:


Maintain a hygienic kitchen and personal hygiene.
Ensure company’s standards are maintained.
Prepare and cook food according to the restaurant’s menu.
Clean and re-set their working area.
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.
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 (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.