Waiter/ Waitress

Prepare and cook high-quality, safe, and well-presented meals in accordance with approved recipes, menus, food safety standards, and required meal schedules. The Cook will be responsible for the day-to-day kitchen operations and ensuring meals are prepared efficiently in a busy working environment.

This role involves taking customer orders and delivering food and beverages promptly and accurately in a full-service restaurant or club environment. The position requires anticipating customer needs, resolving concerns professionally, and maintaining compliance with food and beverage safety standards. The role also includes setting up tables, assisting with end-of-shift duties, and collaborating with team members to ensure efficient service.

We are looking for an experienced barista with recent hands-on experience in a professional coffee environment. The ideal candidate should be confident and proficient in core barista responsibilities and able to step into the role with minimal supervision. This is NOT an entry-level role.

Zale Lounge is seeking a Chef with at least two years of experience and good communication skills to join their team in Nairobi.

The Cook II is responsible for preparing and serving nutritionally sound, high-quality meals, snacks, and beverages, while maintaining food safety and sanitation standards in a professional and welcoming environment. Duties include preparing a wide variety of meals, ensuring menu offerings align with nutritional guidelines, and maintaining high standards of cleanliness and sanitation. The role also involves collaborating with other food service personnel, monitoring food quality and safety, and providing professional and courteous service to customers.

Nairobi Serena Hotel is seeking an experienced, creative, and quality-focused Chef de Cuisine to lead the culinary operations of our Pan-Asian restaurant. The successful candidate will be responsible for designing and executing an authentic, innovative, and commercially viable Southeast Asian-inspired menu while ensuring consistency, quality, cost control, food safety, and an exceptional guest dining experience.