Hospitality & Hotel Jobs in Outside Kenya

The Assistant Butcher supports the Chief Butcher in preparing, cutting, trimming, deboning, and storing meat, poultry, and seafood. The role ensures food safety, hygiene, proper stock rotation, and quality standards while assisting with daily meat processing and maintaining a clean, organized work area.

The Chief Butcher is responsible for managing all meat processing operations, including cutting, trimming, portioning, and storage of meat products. The role supervises the butcher team, ensures food safety and hygiene compliance, maintains product quality, minimizes waste, and supports efficient catering and kitchen operations.

The Assistant Cook supports the preparation and cooking of meals in a large-scale catering environment. The role assists with food preparation, portioning, serving, and kitchen cleaning while maintaining food quality, hygiene, and HACCP standards to ensure timely and efficient meal production.

The Chef de Partie manages a designated kitchen section, preparing high-quality meals for large-scale catering operations. The role ensures consistent food quality, supervises junior staff, maintains hygiene and HACCP standards, controls stock, and supports efficient kitchen operations to meet client and production requirements.

The Cook – Multi Cuisines prepares and cooks Arabic, Asian, and Continental dishes for large-scale catering operations. The role ensures consistent food quality, taste, presentation, and hygiene while following standardized recipes, food safety regulations, and production schedules to meet client requirements efficiently.

The Sr. CDP (Arabic & Continental Cuisines) is responsible for preparing and presenting high-quality Arabic and Continental dishes, supervising kitchen operations, maintaining food safety standards, managing inventory, and supporting the Head Chef in ensuring consistent food quality, efficiency, and customer satisfaction.

The Chief Cook leads kitchen operations, overseeing food preparation, menu planning, and staff supervision. Ensures high-quality meals, maintains hygiene and food safety standards, manages kitchen resources efficiently, and works closely with the Site Manager to deliver excellent catering services and customer satisfaction.

The Supervisor oversees daily operations, supervises staff, assigns tasks, monitors performance, ensures compliance with company policies and safety standards, resolves operational issues, maintains productivity, and ensures quality service delivery while meeting operational targets and customer expectations.

The Food Safety Officer ensures compliance with food safety regulations, HACCP standards, and company policies by monitoring food handling, storage, preparation, and service. The role conducts inspections, trains staff, identifies food safety risks, and maintains high hygiene standards to protect consumers and ensure food quality.

Experienced Location Manager / Unit Manager responsible for overseeing daily operations under the Operations Manager. Ensures high customer satisfaction, leads and motivates teams, maintains employee morale, controls budgets, and achieves financial and operational targets while complying with company policies and procedures.

he HR Business Partner (Uganda) is responsible for driving efficient HR operations while championing a positive work culture that fosters employee engagement, motivation, and retention.

Seeking a highly skilled Nail Technician & Massage Therapist to join a professional salon in Dammam or Riyadh, Saudi Arabia. The role involves providing premium nail care and massage services while delivering excellent customer service and maintaining high hygiene standards. Salary: SAR 2,500/month.

To establish and lead a comprehensive security operation that safeguards guests, staff, property, and assets against all threats. The Security Manager is responsible for risk assessment, threat mitigation, access control, emergency response, and liaison with local authorities, ensuring a secure environment that upholds the hotel's reputation.

To deliver professional, courteous, and efficient food and beverage service that exceeds guest expectations. The waiter serves as the face of the restaurant, ensuring guests feel welcome, orders are taken accurately, and food is served promptly, contributing to a memorable dining experience and repeat business.

To manage all hotel stores — including food, beverage, general supplies, engineering spares, and housekeeping materials — ensuring accurate receiving, proper storage, timely issuance, and precise inventory records. The Store Keeper is a critical control point protecting the hotel's assets from loss, theft, spoilage, and waste.

To manage all financial operations of the hotel and ensure accurate accounting, budgeting, financial reporting, cost control, inventory management, and compliance across all business units, including accommodation, restaurant, kitchen, catering, workshop, transportation, and vehicle rental services.