JOB DETAILS:
Basic purpose
• Responsible for supervision of cleanliness and sanitation in F&B and Service areas and stores, to ensure the employees adhere to HACCP regulations. Maintain and manage the good condition of the F&B equipment as well as plan, purchase, store, issuing and check the breakage of all the small kitchen equipment, F&B silver, china and glass inventory. Participate on the budgeting process and check the cost of responsible accounts.

Essential functions
• To supervise stewards on duty on various shifts.
• Clean and sanitize china, glass, and flatware using the dishwashing machine; load and unload dishware and flatware from dishwashing machine and store properly.
• Clean and sanitize all kitchen areas and equipment.
• Safely utilize and store all cleaning compounds, chemicals, and materials including soaking solution utilizing the correct protective clothing.
• Organize work assignments, make recommendations in regards to training, performance evaluations, and discipline for stewards.
• Support all F&B departments to be supplied by operating equipment and cleaning supplies, Concentrates on the physical operation of the department and be responsible for the smooth running of the whole operation.
• Take all necessary actions to reduce the loss of silverware/flatware, glass and chinaware.
• Meet with the Chef of the day to check their requirements for the day and the next day interns of the event preparation.
• Conduct walk-through to prevent the maintenance work and coordinate with Engineering.
• Implement and maintain a waste management/recycling strategy to ensure that the highest level of achievement is obtained in environmental commitments and compliance with local laws/, communication with the waste company.
• Manage the purchase orders, receiving, storing and issuing of the F&B operating and cleaning equipment, responsible for the budget and cost control, inventory, annual requirements, par stock check.
• Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Employee handbook.
• Work harmoniously and professionally with co-workers and supervisors.
• Assist chefs in setting up/breaking down buffets and live stations within the lodge and at Bush functions.
• Maintain and ensure cleanness of Amani Café (Staff Restaurant).
• Collect trash from all kitchen outlets to be sorted and disposed appropriately (recycling, landfill and incinerator).
• Responsible for the receiving of chemicals and other cleaning supplies.
• Responsible for fumigation process overnight. Ensure cleaning of steward buggy is maintained in hygiene state. Responsible for the monthly inventory of cleaning supplies and operating equipment inventory.
• To assist the Hygiene Manager in the process of SGS auditing & inter audits.
• To conduct and assist in training of colleague.
• To ensure that incinerator area is tidy and that steward is performing tasks are carried as specified.
• In order to maintain our Four Seasons service, when required, you will be expected to support your colleagues in the other operational areas.
• Ensure you are fully familiar with the new Four Seasons Health & Safety program Lead with Care and attend all the mandatory trainings and meetings .

Other Functions:
• To attend meeting when required to hold daily briefing. Assist kitchen team with daily task.

Basic Purpose:
• Responsible for supervision of cleanliness and sanitation in F&B and Service areas and stores, to ensure the employees adhere to HACCP regulations. Maintain and manage the good condition of the F&B equipment as well as plan, purchase, store, issuing and check the breakage of all the small kitchen equipment, F&B silver, china and glass inventory. Participate on the budgeting process and check the cost of responsible accounts.

Essential Functions:
• To supervise stewards on duty on various shifts.
• Clean and sanitize china, glass, and flatware using the dishwashing machine;
• Load and unload dishware and flatware from dishwashing machine and store properly.
• Clean and sanitize all kitchen areas and equipment’s.
• Safely utilize and store all cleaning compounds, chemicals, and materials including soaking solution utilizing the correct protective clothing.
• Organize work assignments, make recommendations in regards to training, performance evaluations, and discipline for stewards.
• Support all F&B departments to be supplied by operating equipment and cleaning supplies, Concentrates on the physical operation of the department and be responsible for the smooth running of the whole operation.
• Take all necessary actions to reduce the loss of silverware/flatware, glass and chinaware.
• Meet with the Chef of the day to check their requirements for the day and the next day interns of the event preparation.
• Conduct walk-through to prevent the maintenance work and coordinate with Engineering.
• Implement and maintain a waste management/recycling strategy to ensure that the highest level of achievement is obtained in environmental commitments and compliance with local laws/, communication with the waste company.
• Manage the purchase orders, receiving, storing and issuing of the F&B operating and cleaning equipment, responsible for the budget and cost control, inventory, annual requirements, par stock check. Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Employee handbook.
• Work harmoniously and professionally with co-workers and supervisors.
• Assist chefs in setting up/breaking down buffets and live stations within the lodge and at Bush functions
• Maintain and ensure cleanness of Amani Café (Staff Restaurant) Collect trash from all kitchen outlets to be sorted and disposed appropriately (recycling, landfill and incinerator)
• Responsible for the receiving of chemicals and other cleaning supplies.
• Responsible for fumigation process overnight.
• Ensure cleaning of steward buggy is maintained in hygiene state.
• Responsible for the monthly inventory of cleaning supplies and operating equipment inventory. To assist the Hygiene Manager in the process of SGS auditing & inter audits.
• To conduct and assist in training of colleague.
• To ensure that incinerator area is tidy and that steward is performing tasks are carried as specified.
• In order to maintain our Four Seasons service, when required, you will be expected to support your colleagues in the other operational areas.
• Ensure you are fully familiar with the new Four Seasons Health & Safety program Lead with Care and attend all the mandatory trainings and meetings 
• All the mandatory trainings and meetings 

Other Functions:
• To attend meeting when required to hold daily briefing. Assist kitchen team with daily task.

JOB DETAILS:
About:
Four Seasons Serengeti is perched on a series of elevated platforms and walkways, our Lodge sits next to an animal watering hole, where you can watch a family of elephants stop for their morning drink as you sip your own out on your room’s private balcony. Under the constant protection of local Maasai tribes people, we’ll take you in the bush for an exhilarating game drive, or you can soar high in the sky on a hot-air balloon safari.

Essential functions:
1. Coordinate the selection, training, development, and evaluation of employees and managers in the kitchen through effective management and leadership to ensure that established standards are met; by long-range strategic planning for outlet operation.
2. Assist in the planning and development of menus for the hotel; ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
3. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory control.
4. Ensure that sanitation standards as set forth by Four Seasons and local regulations are in compliance as well as the cleanliness and organization of the kitchen.
5. Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
6. Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule.
7. Communicates effectively with staff and ensure they are fully briefed at all times
8. Maintains organized administration of departmental and personnel records, including rostering, leave planning and employee feedback.
9. Ensures employees adhere to the code of conduct and grooming & hygiene standards as specified in the employee handbook.
10. Conducts daily briefing and monthly departmental meeting (with minutes copied to division head) and participates in meetings when invited
11. Participates in recruitment & selection of kitchen staff and provides regular and fair performance feedback to employees, formally and informally as appropriate
12. Is seen as a hands-on leader, assists employees in crunch times; Walks the talk
13. Maintains a clean and orderly work area and ensures tools & equipment are well maintained and in sufficient supply
14. Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
15. Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in the Employee handbook.
16. Work harmoniously and professionally with co-workers.

Education:
• A college degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required
Experience:
• Two to five years of previous management experience in multiple culinary/food & beverage department head levels.

Skills and Abilities:
1. Requires a working technical knowledge of the Division as well as Four Seasons standards, policies, and standard operating procedures. Working knowledge is generally learned on the job.
2. Requires the ability to operate Computer Equipment and other food & Beverage Computer systems.
3. Requires the ability to operate and utilize culinary production equipment and tools. Requires Reading, Writing and oral proficiency in the English language.