KISTA ADDIS

JOB DESCRIPTIONS AND

SPECIFICATIONS
 JOB DESCRIPTIONS

TABLE OF CONTENTS

DEPARTMENT Pages

GENERAL MANAGER 2

HUMAN RESOURCE MANAGER 3

CHIEF ACCOUNTANT 4

FOOD & BEVERAGE SERVICE 5

KITCHEN 17

KISTA ADDIS
1
 JOB DESCRIPTIONS
Job Title General Manager
Department Administration
Reports to Managing Director.
Scope of Work Overall responsibility for over-seeing day -to-day operations of the
Hotel and for achieving guest satisfaction standards and agreed
financial targets while maintaining & improving its international star
ratings
Duties and responsibilities
 Ensure appropriate strategies are put into place for effective and efficient running of
the hotel
 Put in place appropriate systems for efficient internal controls/measures
 Oversee all other departments and administrative duties
 Create a conducive work environment
 Ensure standard operating procedures are communicated, understood and achieved
by all staff
 Monitor performance of the hotel through verification and initiate corrective measures
where necessary
 Ensure good safety practices of employees and guests and maintain emergency and
security procedures
 Ensure Hotel operates within all government regulations
 Communicate with all stakeholders with tact and courtesy
 Ensure the hotel has sound procurement and stores procedures
 Prepare Hotel budget and ensure optimum utilization of resource as per the assigned
budget
Job Specification
Minimum qualifications
 Degree in Hotel/Hospitality Management or its equivalent in terms of relevant
training of professional experience or
 Diploma in Hotel Management with over 10(ten) years relevant experience
 Holders of post graduate and any other additional qualifications in this area will have
an added advantage
 Proficiency in computer
Experience
 At least ten (10) years relevant working experience, four of which must have been at
a Senior Management level with a 4-star or 5-star Hotel.
 In addition, they must have proven competence in modern Hotel Management and
ability to supervise a large team
Other competencies and Skills
 Strong oral and written communication skills
 High level of integrity, transparency and accountability
 Self driven individual to deliver results
 Self organization
 Knowledge of financial hotel accounting
 Ability to be tactful and diplomatic
 Problem solving ability
 Ability to make sound decisions
 Stress stability
 Good negotiating skills

KISTA ADDIS
2
 JOB DESCRIPTIONS
Job Title Human Resources Manager
Department Administration
Reports to General Manager
Scope of work Provide guidance and advice to the General Manager on all the Human
Resource and management functions
Duties and responsibilities

 Co-ordinating all Human Resource functions including recruitment process, induction

and evaluation of staff welfare, staff discipline, training and performance management
 Handling industrial relations disputes and ensuring compliance with labour laws
 Overseeing the management of administration services, namely, office services,
registry services, design of appropriate human resource management and
administration policies ,procedures and processes
 Salary administration
 Ensure regular review of terms and Conditions of Service for staff
 Installing Human Resource systems and procedure
 Co-ordination of all administrative functions including monthly and annual reports

Job Specifications

Minimum Qualifications
 Must be a graduate from a recognized university in Social Sciences or Business
Administration
 Postgraduate degree or Diploma in Human resource or its equivalent will be an added
advantage
 Computer proficiency
Experience
 At least Five (5) years working experience, three (3) of which should be at senior level
 Thorough knowledge of labour laws
 Membership to a relevant professional body
Other skills and competencies
 Industrial disputes resolution skills
 Leadership skills
 Counseling skills,
 Arbitration and negotiation skills.
 Knowledge of human resource information systems
 Ability to maintain high level of accuracy and confidentiality
 Excellent interpersonal skills
 Effective organizational skill
 High level of efficiency

KISTA ADDIS
3
 JOB DESCRIPTIONS
Job Title Chief Accountant
Department Accounts
Reports to General Manager
Scope of Work Overall responsibility for the prudent and efficient management of the
finances of the Hotel

Duties and responsibilities

 Development and implementation of effective Financial Management Policies,

Procedures, Practices, Processes and Systems of internal control
 Implement computerized financial and accounting information systems to track
sources and application of funds, income and expenditure accounting, F&B costing
and budgeting
 Co-ordinate the preparation of Tax Returns to ensure compliance with Taxation
and Statutory requirements
 Ensure high accounting standards in the restaurant and daily balance is done
 Preparing financial accounts, statements and reports
 Undertaking supervision, guidance, training and development of staff under
him/her

Job Specification

Minimum qualifications
 Bachelors Degree in Accounting
 CPA (K)
 Associate member of ICPAK
 Computer proficiency

Experience
 Nine ((9) years experience, three (3) of them must be at a senior level in a reputable
organization
 Experience in the Hotel and Tourism Industry will be an added advantage

Other competencies and Skills

 High degree of integrity, transparency and accountability
 Ability to make prudent decisions
 Leadership skills
 Knowledge of financial information systems
 Ability to maintain high level of accuracy and confidentiality
 Excellent interpersonal skills
 Effective organizational skill
 High level of efficiency

KISTA ADDIS
4
 JOB DESCRIPTIONS
Department: Food &Beverage service
Title: Food & Beverage manager
Reports to: General Manager
Scope: In charge of the Food and Beverage department, Restaurant, Bars
and all Food and Beverage outlets.
Duties & Responsibilities
- Sets standards and makes policies related to the f & B operations
- Ensures that the required profit margins are achieved within the financial year
- Updating and compiling new Menus, Wine lists, Beverage lists and any other
special Menus
- Comes up with food prices in consultation with the Hotel Chef and General
manager
- In - charge of F&B staff discipline
- Ensure there is optimum F&B staff for quality service provision
- Ensures that quality in relation to the price paid is maintained
- Determines portion size in relation to selling price
- In-charge of hiring and dismissing staff
- Departmental training and promotions, plus the maintenance of the highest
professional standards
- Holds regular meetings to ensure all areas are working effectively, efficiently
and well
Co-ordinated
- Responsible for recommendation of acquisition of F & B equipment
- Establishes and maintains control systems in all F & B outlets
- Appraises yearly all F & B staff on their performance
- Closely monitors the departments Key Performance Indicators
- May be asked to perform duties other than those described above if and when
necessary.
Job specifications
Qualifications
- Bachelors Degree or equivalent from a recognized institution.
- Proficiency in MS Office Suite.
- A work experience with Micros/Opera system is an added advantage.
Experience
- 5 years experience in a similar position in a 4- 5 star hotel/lodge.
Other Abilities
- Excellent communication skills
- Sound and proven management and leadership skills
- High level of integrity
- Ability to effectively prioritize and execute tasks in a high – pressure
environment
- Capacity to motivate, lead and boost morale of the staff in the F & B
department
- Effective time management and logical decision – making ability
- Knowledge of a foreign language is an added advantage.

KISTA ADDIS
5
 JOB DESCRIPTIONS
Department: Food &Beverage service
Title: Restaurant supervisor
Reports to: Food & beverage manager
Scope: In charge of the Restaurant operations.
Duties & Responsibilities

- Prepares the staff time tables, duty rosters and maintains the master roll.
- Follows up the time-cards, keep record of late-comers and absentees
- Ensure linen, chinaware and glassware are adequate and in good condition.
- Supervises the allocation of stations to staff.
- Checks the set-up of tables and the correct lay-out of the Restaurant, Terraces,
the Function room.
- Ensures that mise-en-place in all Food and Beverage outlets is complete before
beginning of service.
- Checks the personal appearance and the grooming of his subordinates.
- Liaises with the Hotel Chef and briefs staff daily about the menus, the daily
specials, the beverages lists and other occurrences.
- Assists in actual service in all Food and Beverage outlets when need be
- Receives, greets and sits guests to their tables.
- Ensures maximum cleanliness of the back area before, during and after service
and checks that the correct unloading at the dish-washing counter is
performed.
- Supervises Breakfast, Lunch and Dinner service.
- Ensures that guests receiver their function bills promptly and payment is done
accordingly
- Records the daily turnover of Breakfast, Lunch and Dinner and keeps daily and
monthly statistics of the number of covers.
- Takes Restaurant reservations and attends to any guests special requests.
- Trains his staff to perform “table service” correctly.
- Ensures that all rotating tasks assigned to the Restaurant waiters are carried
out promptly and efficiently
- May be asked to perform duties other than those described above if and when
necessary.

Job specifications

Qualifications
- Food and Beverage Service and sales certificate or equivalent from a
recognized institution.
- Proficiency in MS Office Suite.
- A work experience with Micros/Opera system is an added advantage.

Experience
- 3 years experience in a similar position in a 4- 5 star hotel/lodge.

KISTA ADDIS
6
 JOB DESCRIPTIONS
Other Abilities
- Excellent communication skills
- Sound and proven management and leadership skills
- High level of integrity
- Ability to effectively prioritize and execute tasks in a high – pressure
environment
- Capacity to motivate, lead and boost morale of the staff in the F & B
department
- Effective time management and logical decision – making ability
- Knowledge of a foreign language is an added advantage.

KISTA ADDIS
7
 JOB DESCRIPTIONS
Department: Food &Beverage service
Title: Café or Bars supervisor
Reports to: Food and beverage manager
Scope: In charge of service at the Main Bar, and Dispense Bar
Duties & Responsibilities

- Prepares the staff time tables, duty rosters and maintains the master roll.
- Follows up the time-cards, keep record of late-comers and absentees
- Reports all malfunctions, problems and complaints to the F & B manager.
- Supervises the duty allocation of the Bar staff.
- Ensures the Bar equipment, linen, and glassware are in good condition.
- Ensures the Bar opening and closing duties are completed in good time.
- Checks the personal appearance and the grooming of his subordinates.
- Liaises closely with the Hotel Chef on a daily basis
- Briefing his staff daily about any occurrences.
- Supervises and helps the service of Beverages
- Ensures maximum cleanliness of the Bar back area at all times.
- Trains his staff to perform suggestive selling and Beverage service
showmanship.
- Ensures that all rotating tasks assigned to the Barmen and Bar waiters are
carried out promptly and efficiently.
- Ensure that the bar has adequate stock for sale.
- Ensures the Beverage stock taking exercise is done on a daily basis.
- Ensures that Beverages are served correctly and the billing process is carried
out as required.
- Advise the Food & Beverage manager on the condition of bar equipment.
Ensure the cleanliness of refrigerators, cooling units, ice making machine,
store-room, cupboard and drawers.
- Ensures that all rotating tasks assigned to the Bar waiters are carried out
promptly and efficiently
- May be asked to perform duties other than those described above if and when
necessary.
Job specifications

Qualifications
- Food and Beverage Service and sales certificate or equivalent from a
recognized institution.
- Proficiency in MS Office Suite.
- A work experience with Micros/Opera system is an added advantage.
Experience
- 3 years experience in a similar position in a 4- 5 star hotel/lodge.
Other Abilities
- Excellent communication skills
- Sound and proven management and leadership skills
- High level of integrity

KISTA ADDIS
8
 JOB DESCRIPTIONS
- Ability to effectively prioritize and execute tasks in a high – pressure
environment
- Capacity to motivate, lead and boost morale of the staff in the F & B
department
- Effective time management and logical decision – making ability
- Knowledge of a foreign language is an added advantage.

KISTA ADDIS
9
 JOB DESCRIPTIONS
Department: Food &Beverage service
Title: Headwaiter
Reports to: Restaurant supervisor
Scope: Supervises the service of Food and Beverage in the Restaurant/ the
A la Carte restaurant
Duties & Responsibilities

- Follows up the “time-cards”, keep record of late-comers and absentees

- Organizes his work with the Restaurant supervisor and reports all
malfunctions, problems and complaints directly to him
- Supervises the allocation of stations to the Restaurant staff
- Checks daily the cleanliness and the condition of the furniture, linen,
chinaware, glassware, condiments and stores
- Checks the set-up of tables and the correct lay-out of the restaurants
- Controls the personal appearance and grooming of his subordinates
- Briefs his staff daily about the menus, days specials, the beverages lists and
other occurrences
- Liaises with the Hotel Chef on daily basis
- Supervises and assists in providing service in all Food and Beverage outlets
- Maintains professional guests relations by receiving, greeting and guiding
guests to their tables
- Takes food and beverage orders and makes suggestions as required
- Stimulates sales of beverages by encouraging sales competition among the
staff concerned
- Ensures maximum cleanliness of the back area before, during and after service
and checks that the correct unloading at the dish-washing counter is
performed by all
- Ensures that guests receive their bills promptly
- Records the daily turnover of breakfast, lunch and dinner and keeps daily and
monthly statistics of the number of covers
- Prepares the popularity index report on a daily basis
- Records the appropriate information from newly issued event orders in the
“reservation book”
- Takes Restaurant table bookings/reservations
- Supervises the re-setting of all outlets
- Trains his staff to perform mise-en-place correctly
- Maintains and updates the Restaurant shift handover report book
- Ensures that all rotating tasks assigned to the restaurant waiters are carried
out promptly and efficiently
- May be asked to perform duties other than those described above and when
necessary.

KISTA ADDIS
10
 JOB DESCRIPTIONS
Job specifications

Qualifications
- Food and Beverage Service and sales certificate or equivalent from a
recognized institution.
- Proficiency in MS Office Suite.
- A work experience with Micros/Opera system is an added advantage.
Experience
- 2 years experience in a similar position in a 4- 5 star hotel/lodge.
Other Abilities
- Excellent communication skills
- Sound and proven management and leadership skills
- High level of integrity
- Ability to effectively prioritize and execute tasks in a high – pressure
environment
- Capacity to motivate, lead and boost morale of the staff in the F & B
department
- Effective time management and logical decision – making ability
- Knowledge of a foreign language is an added advantage.

KISTA ADDIS
11
 JOB DESCRIPTIONS
Department: Food &Beverage service
Title: Barman
Reports to: Bars supervisor
Scope: Main Bar/Dispense Bar
Duties & Responsibilities

- Takes the daily physical bar stock (with the controller) before opening for
business
- Fills the Beverage requisition form in accordance to consumption and
stock required
- Collects and checks the requested stock form the main store
- Organizes the cleaning and the mise-en-place of the Bar counter, lounge
and Dispense bar
- Opens the Bar for business according to the fixed time
- Abides by the Hotels service rules and mixing procedures
- Directs and coaches his subordinates
- Operates personally the cash register/point of sale computer
- Manage the float
- Replenishes the bar stock after the lunch services
- Organizes the cleaning and the mise-en-place of the Bar before the
business hours
- Directs before/after dinner beverage service
- Closes the bar strictly according to licensing hours
- Controls that all Beverages issued and served to the restaurant are posted
- Summarized the Guest check report
- Counts the cash in hand and totals the signed Guest checks
- Submits to the night auditor at the end of the shift the following:
 Cash register/computer Beverage sales(money)
 Guest check summary
 The operating float
 Cashiers report form
 Bar and cash register keys
 May be asked to perform duties other than those described above if and when
necessary.
Additional Tasks
- Ensures the cleanliness of refrigerators, cooling units, ice making machine,
store-room, cupboard and drawers
- Maintains a daily sales record of cigarettes
- Maintains a daily sales record of “special cases”
- Control shortcomings to justify shortages or overages
- Checks the punctuality, the personal appearance and the grooming of staff
assigned to the bar
- Keeps record of “special cases”

KISTA ADDIS
12
 JOB DESCRIPTIONS
Job specifications

Qualifications
- Food and Beverage Service and sales certificate or equivalent from a
recognized institution.
- Proficiency in MS Office Suite.
- A work experience with Micros/Opera system is an added advantage.

Experience
- 2 years experience in a similar position in a 4- 5 star hotel/lodge.
Other Abilities
- Excellent communication skills
- Sound and proven management and leadership skills
- High level of integrity
- Ability to effectively prioritize and execute tasks in a high – pressure
environment
- Capacity to motivate, lead and boost morale of the staff in the F & B
department
- Effective time management and logical decision – making ability
- Knowledge of a foreign language is an added advantage.

KISTA ADDIS
13
 JOB DESCRIPTIONS
Department: Food &Beverage service
Title: Restaurant /bar waiter
Reports to: Restaurant /bar supervisor
Scope: The, Restaurant, Bar or the Function rooms
Duties & Responsibilities

- Reports on duty punctually and is at all times mindful of his appearance and
personal grooming.
- Brush all chairs, remove spots or wax drops, put damaged chairs aside and
report them to the Headwaiter who will make a repair work order.
- Ensure Restaurant/Bar floor is clean.
- Put tables and chairs in their correct position as instructed.
- Prepares mise–en-place for either the Bar or Restaurant the for
Breakfast/Lunch/Dinner/Bar service.
- Ensure the sideboards are clean and well arranged.
- Keeps himself informed on daily occurrences eg. daily specials and ensures
that the Menus, Wine lists and Beverage lists are in good order.
- Attends briefings before service.
- Keeps his station clean and in order throughout his shift.
- Receives, greets and helps guests to sit.
- Present the Beverage cards/Snack card, takes, clarifies and confirms food and
beverage orders.
- Transmits Food and Beverage orders to the appropriate outlets,
communicating with the staff therein in a friendly and professional manner.
- Puts into practice the professional service techniques by providing a
systematic, friendly, tactful and efficient service to all guests in his station.
- Present the bill to the guests when requested, and accepts and processes
payment.
- Reports immediately to the Restaurant/Bar supervisor any complaints and/ or
problems with the guests.
- Clears and resets his station properly after the meals /beverage service.
- Does not absent him/herself from his station/working area without permission
of his/her direct supervision
- Helps his colleagues (when necessary) voluntarily and at all times when
requested to do so
- Avoids arguments with supervisors & colleagues at all times and reports any
problem to the Banqueting supervisor
- Gets the feed-back on his performance by the supervisor and endeavors to
improve on it.
- May be asked to perform duties other than those described above if and when
necessary.

KISTA ADDIS
14
 JOB DESCRIPTIONS
Job specifications

Qualifications
- Food and Beverage Service and Sales Basic Certificate from a recognized
Institution.
- Proficiency in MS Office Suite.
- A work experience with Fidelio/Opera system is an added advantage.
Experience
- 1 year experience in a similar position in a 4- 5 star hotel/lodge.
Other Abilities
- Excellent communication skills
- High level of integrity
- Customer care skills
- Knowledge of a foreign language is an added advantage.

KISTA ADDIS
15
 JOB DESCRIPTIONS

Department: Food &Beverage service

Title: Room service waiter
Reports to: Restaurant supervisor
Scope: Service to guests in the Rooms as per guest requests and
authorized offices
Duties & Responsibilities

- Reports to duty according to duty roster and is at all times mindful of his
appearance and personal grooming.
- Prepares trays and trolleys ready for service.
- Keeps sufficient stock of clean service utensils at all times.
- Keeps himself informed of in-house guests at all times and the Room service
menu.
- Keeps the Room service area clean and tidy.
- Answers the Room service telephone and takes guests orders.
- Transmits timely the orders to the Food and Beverage outlets for processing
and communicates with the staff therein in a friendly and professional manner.
- Puts into practice the professional room service techniques by providing a fast,
friendly, tactful and efficient service to the guests.
- Report any problems /complaints to the Restaurant supervisor.
- Clears they trays and trolleys from the rooms after a reasonable delay and
when instructed by his supervisor.
- Serves Teas in management offices on request or on standing order.
- May be asked to perform duties other than those described above if and when
necessary.

Job specifications

Qualifications
- Food and Beverage Service and Sales Basic Certificate from a recognized
Institution.
- Proficiency in MS Office Suite.
- A work experience with Fidelio/Opera system is an added advantage.
Experience
- 1 year experience in a similar position in a 4- 5 star hotel/lodge.
Other Abilities
- Excellent communication skills
- High level of integrity
- Customer care skills
- Knowledge of a foreign language is an added advantage.

KISTA ADDIS
16
 JOB DESCRIPTIONS

Department: Kitchen
Title: Head Chef/Executive Chef
Reports to: General Manager
Scope: Manage the kitchen by providing professional leadership and direction
to kitchen brigade
Duties & Responsibilities
 Direct and supervise food production to guarantee consistent quality and
optimum quantity.
 Budgeting for department’s needs
 Planning menus and develop recipes in Collaboration the kitchen personnel,
taking into account such factors as seasonal availability of ingredients and the
customer requirement/ trends.
 Costing and pricing menu dishes according the Crest hotel’s pricing policy
 Determine production schedules and staff requirements necessary to ensure
timely delivery of services
 Order or requisition food and other supplies needed to ensure efficient
operation.
 Inspect deliveries and work areas to ensure conformance to established
standards of quality, hygiene and safety
 Establishing tools for food cost control, food presentation techniques and
quality standards
 Arrange for equipment purchases, maintenance and repairs
 Directly manages kitchen personnel; assist in hiring, training, motivating,
disciplining, performance reviews and initiating pay increases
 Record production and operational data and keep for future reference.
 Meet with customers to discuss menus for special occasions such as weddings,
parties, and banquets.
 Actively participates as a member of the management team.
Job specifications

Qualifications
 Diploma in culinary Arts from a recognized institution or Certificate in food
production from Kenya Utalii college
Other Abilities
 Knowledge of business and management principles
 Knowledge of hygiene and Safety issues.
 Awareness of local and state health and sanitation laws.
 Computer Competency
 Ability to interpret and implement written or oral programs, goals, objectives,
policies and procedures of the kitchen Department.
 Ability to make independent decisions when circumstances warrant such action
 Good Communication skills - oral and written.
 Ability to work in a high-energy and demanding environment.

KISTA ADDIS
17
 JOB DESCRIPTIONS

 Team building skills

 First Aid skills
Experience
 10 years working experience in a busy kitchen

KISTA ADDIS
18
 JOB DESCRIPTIONS

Department: Kitchen
Position : Sous chef
Reporting to: Head Chef
Scope : Deputize the chef and Responsible for the daily operations of the
kitchen
Duties & Responsibilities
 Organizes kitchen staff schedules, plans regular duties such as cleaning and
Modify work procedures or processes to meet deadlines
 Supervises opening and closing duties in the kitchen.
 Maintains a safe, orderly and sanitized kitchen.
 Verifies that kitchen staff follows all recipes and portions servings correctly.
 Liaises with the chef on purchasing of supplies, tools and equipment
 Order and Receives product by verifying invoice and freshness of merchandise.
 Trains employees to organizational standards.
 Sets excellent customer service and work examples.
 Conduct inventory on a regular basis to ensure proper par-stock levels and
proper storage
 Performs additional responsibilities as may be requested by the Chef.

Job specifications

Qualifications
 Certificate in food production from Kenya Utalii college or culinary arts from a
recognized institution
Other Abilities
 knowledge in Food & beverage and quality service
 Computer Competency
 Knowledge of basic training techniques.
 Knowledge of hygiene and food Safety.
 Awareness of local and state health and sanitation laws.
 Understanding of proper use and maintenance of major kitchen equipment
 Ability to interpret and implement written or oral programs, goals, objectives,
policies, and procedures of Crest hotel.
 First Aid skills
 Good Communication skills - oral and written.
 Works well under pressure and able to take direction
 Can effectively solve problems and make independent decisions when
circumstances warrant such action
 Ability to work long hours
Experience
6 years working experience in a busy kitchen
KISTA ADDIS
19
 JOB DESCRIPTIONS
Department: Kitchen
Title: Cook/ Tournant cook
Reports to: Sous chef / Head Chef
Scope: Prepare palatable, nourishing, well-balanced and attractive meals to
meet guests’ needs

Duties & Responsibilities

 Consistently comply with set standard portion sizes, cooking methods, quality
standards, and kitchen rules, policies and procedures.
 Inspects food and food products prior to use and consumption for quality and
freedom from contamination and spoilage.
 Use the standard recipe to prepare both hot and cold items according to quality
and quantity specification and demonstrate a variety of cooking techniques.
 Cook and serve all hot and cold menu items as requested in a timely manner;
Follow established specifications on plate, platter or buffet presentation and
garnishing for all dishes.
 Maintain a clean, organized and sanitary kitchen including preparation tables,
counters, shelves, range, griddle, ovens, refrigeration equipment and all other
work area components.
 Handle, store and rotate all products on a first-in, first-out philosophy
 Perform opening and closing duties as necessary
 Safely use all kitchen equipment and promptly report equipment and food
quality problems to chef.
 Coordinates the work of trainees and less skilled workers by determining work
priorities, assigning and scheduling the completion.
 Effectively communicate with kitchen and Service Staff in order to fulfill and
address guest needs.
 Meet with Sous Chef/Head Chef to review assignments, anticipated business
levels, changes and other information pertinent to the job performance
 Direct and assist Stewards in order to make clean-up a more efficient process
 Minimize waste and maintain controls to attain forecasted food cost
 Inform the Sous Chef of any shortages before the item runs out

Job specifications

Qualifications
 High school
 Basic training in professional cooking
Other Abilities
 Understanding and knowledge of safety, sanitation and food handling
procedures
 Knowledge of the standard methods, materials, practices, tools, and equipment
used in kitchen operations.
 Knowledge of the qualities, adaptability and uses of various foods.

KISTA ADDIS
20
 JOB DESCRIPTIONS

 Knowledge of occupational and health hazards in food service and the necessary
preventative measures.
 Ability to adapt standard recipes in preparing food for varying numbers of people
and for those with special dietary needs.
 Ability to work calmly and effectively under pressure.
 Commitment to quality service
 Ability to work long hours

Experience
 2 years working experience in a busy kitchen

KISTA ADDIS
21
 JOB DESCRIPTIONS
Department: Kitchen
Title: Staff cook
Reports to: Sous chef / Head Chef
Scope: Prepares quality meals for staff on duty
Duties & Responsibilities

 Consistently comply with set standard portion sizes, cooking methods, quality
standards, and kitchen rules, policies and procedures in preparation and service
of staff meals.
 Inspects food and products prior to use and consumption for quality and freedom
from contamination and spoilage.
 Use the standard recipe to prepare both hot and cold items according to quality
and quantity specification and demonstrate a variety of cooking techniques.
 Cook and serve all menu items as required in a timely manner to the staff.
 Safely use all kitchen equipment and promptly report equipment and food
quality problems to chef.
 Minimize waste and maintain controls to attain forecasted staff meal cost.
 Inform the Sous Chef of any shortages.

Job specifications

Qualifications
 High school
 Basic knowledge in professional cooking
Other Abilities
 Understanding and knowledge of safety, sanitation and food handling
procedures
 Knowledge of the standard methods, materials, practices, tools, and equipment
used in kitchen operations.
 Knowledge of the qualities, adaptability and uses of various foods.
 Understanding of occupational and health hazards in food service and the
necessary preventative measures.
 Commitment to quality service and work with minimal supervision.
 Ability to work long hours
Experience
 2 years working experience in a kitchen

KISTA ADDIS
22
 JOB DESCRIPTIONS
Department: Kitchen
Title: Breakfast cook
Reports to: Sous chef
Scope: Prepare and serve quality breakfast foods to guests needs
Duties & Responsibilities
 Identifies product needs and requisitions items needed to prepare breakfast
menu items
 Meet daily with Chef to discuss menu preparation and production strategy.
 Gathers all supplies needed to prepare breakfast
 Prepare breakfast for Guests with quality ingredients while practicing good
hygiene techniques.
 Coordinate and be responsible for the handling, preparation, production, and
timely service of all breakfast meals in accordance with methods and standards
approved by Chef.
 Ensures that work area and equipment are clean and Maintains the highest
sanitary standards
 Coordinate all kitchen staff involved in the preparation and serving of breakfast
meals.
 Notify Sous Chef in advance of expected shortages
 Maintains neat professional appearance and observes personal hygiene at all
times
 Adheres to local health and safety regulations
 Covers, dates and properly stores all leftover products that are re-usable
 Responsible for opening and/or closing breakfast.
 Assists with other duties as may be assigned by the Sous Chef
Job specifications
Qualifications
 High school
 Basic training in professional cooking
Other Abilities
 Understanding and knowledge of safety, sanitation and food handling
procedures
 Knowledge of the qualities, adaptability, and uses of various foods.
 Knowledge of health hazards in food service and the necessary preventative
measures.
 Knowledge of occupational hazards and safety rules and regulations.
 Knowledge of the proper methods of storing or refrigerating food and food
ingredients.
 Work effectively and efficiently unsupervised.
 Possess the ability to make independent decisions when circumstances warrant
such action
Experience
 One-year experience as a breakfast cook in at least three star hotel setting

KISTA ADDIS
23
 JOB DESCRIPTIONS

Department: Kitchen
Title: Kitchen steward
Reports to: Head Chef
Scope: Cleaning of the premises, cooking utensils and kitchen equipment to
maintain sanitary conditions.
Duties & Responsibilities

 Clean kitchen items such as pots and pans, steam kettles, automatic slicers,
choppers, blenders, refrigerators, ovens, freezers, microwaves, tables, and food
carts to maintain sanitary conditions as per established procedure.
 Performs assigned cleaning assignments according to established policies and
utilizes the proper cleaning chemicals.
 Maintains food service equipment and work spaces in a clean and safe condition
at all times according to facility policies and procedures and applicable
regulations
 Ensure that the preparation area is very clean i.e. the cutting boards as well as
the areas where food will be prepared are sanitized.
 Set-up service equipment on the service counter i.e. chafing dishes, carving
trolleys, charcoal grills, food carts etc
 Wash and store all tableware and kitchenware.
 Responsible for the cleanliness and orderliness of the stoves as well as of the
refrigerators and dry stores
 Responsible for collecting the trash and separating them into recyclable and non-
recyclable materials and ensuring that they are appropriately separated as well
as properly disposed.
 Performs other duties as may be assigned.

Job specifications

Qualifications
 Basic training in hygiene and sanitation
Other Abilities
 Sense of urgency
 Ability to take direction.
 Ability to work in a team
 Ability to work long hours

Experience
 One-year experience as a steward in a hotel setting

KISTA ADDIS
24
 JOB DESCRIPTIONS
Department: Kitchen
Title: Commis (Trainee cook)
Reports to: Head Chef
Scope: Works in kitchens with an aim of learning functions performed in the
kitchen sections.
Duties and Responsibilities

 Prepare simple dishes that require more time and effort than culinary, chiefly
salads and certain kinds of sauces.
 Strive to make their food not just edible but aesthetically attractive. To this end,
commis often give plates a last look before they leave the kitchen, making sure
they are arranged as specified by the head chef.
 Expect to spend many hours chopping ingredients for other chefs, often in the
hours before the restaurant opens.
 Double as personal assistants to the head chef, meaning that his duties can
extend to anything required of the head chef that the head chef feels he can
entrust to his assistant, from checking the registers at the end of the shift to
helping plan the menu.
 Receiving deliveries with the chef.
 Take inventory of the stock room, noting how much of each ingredient is
available and what needs to be ordered.
 Maintaining Safety and Hygiene by performing basic cleaning duties.

Job specifications

Qualifications
 High school
Other Abilities

KISTA ADDIS
25