5 Positions Needed at Java House

Java House, one of East Africa’s leading coffee houses, offers a wide array of food and beverage products and is known for its welcoming atmosphere and excellent service. With a reputation for high-quality coffee and diverse menu offerings, Java House continues to expand its presence across the region. To support this growth, Java House is looking to fill several key positions.

1. Team Member Manufacturing – Cook
   • The Cook in the manufacturing team is responsible for preparing high-quality food products according to Java House’s recipes and standards. This role involves following detailed instructions, maintaining cleanliness and organization in the kitchen, and ensuring food safety and hygiene practices are strictly adhered to.
2. Branch Operations Team Member
   • The Branch Operations Team Member supports the daily operations of a Java House branch. Duties include assisting in food and beverage preparation, maintaining cleanliness and orderliness of the branch, providing excellent customer service, and supporting the team to ensure efficient and smooth operations.
3. Wait Staff
   • Wait Staff members are the face of Java House, responsible for providing exceptional customer service to all guests. This role involves taking orders, serving food and beverages, handling customer inquiries and complaints, and ensuring a pleasant dining experience for all customers.
4. Receiving Officer
   • The Receiving Officer is in charge of managing the receipt of goods and supplies at Java House. This role involves inspecting deliveries, verifying the accuracy of orders, maintaining inventory records, and ensuring that all received items meet Java House’s quality standards.
5. Food Safety Intern
   • The Food Safety Intern assists the Food Safety team in ensuring that Java House maintains high standards of food safety and hygiene. This role involves conducting food safety audits, monitoring compliance with health regulations, supporting the implementation of food safety programs, and assisting in staff training on best practices in food handling and hygiene.

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