Wilderness Careers

Detailed Responsibilities

• Maintain complete knowledge of correct maintenance and use of all Kitchen equipment and ensure they are used only as intended.
• Understand, comply, and administer principals of law relating to food service establishments including but not limited to nutrition, sanitation, safety, employment law, fire, and health code regulations.
• Set up and stock stations with all necessary supplies
• Prepare cold foods according to Governors camp recipes, quality standards, presentation standards, and food preparation checklist.
• Cook menu items in cooperation with the rest of the kitchen staff
• Clean up the station and take care of leftover food.
• Wash and disinfect kitchen area, tables, tools, knives, and equipment.
• Stock inventory appropriately.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Follow all company safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to the camp manager; complete safety training and certifications.
• Maintain confidentiality of proprietary information and protect company assets
• Maintain a positive and professional approach with team members and customers
• Acquire a working knowledge of camp, in-house facilities and local information to respond to guest questions in these areas as required
• Adhere to Governor`s grooming, personal hygiene and uniform standard as per the guidelines.
• Adhere to the daily checklists and notify management of any discrepancies. 
• Adhere to scheduled work times by reporting promptly as scheduled.
• Attend meetings and training sessions as and when required.
• Perform other reasonable job duties as requested by the Head Chef/Executive Chef and camp Manager.

CANDIDATE PROFILE

Qualification:

• Minimum High school Education
• Culinary Arts Diploma/Certification

Experience:                    

• Knowledge of current food trends and best practices is a plus.
• Minimum three years’ experience preparing food in the following methods is required: roast broil, braise, sauté, fry and grill (including vegetarian dishes for breakfast items.
• Minimum three years’ experience working in vegetarian food production and/or line capacity is required.
• Minimum three years’ experience in a high-volume hot production operation is required. Formal culinary training may substitute at an equivalent rate.
• Minimum of three experience in basic cooking techniques and skills, such as knife skills, basic cuts, and all cooking methods is required.
• Minimum of three years’ experience in using/operating basic culinary equipment.

Detailed Responsibilities

• Maintains complete knowledge of correct maintenance and use of equipment; use equipment and tools as intended, properly and safely.
• Maintains high standards of sanitation and cleanliness throughout the pastry section at all times.
• Requisitions all products and supplies needed for the pastry section.
• Precisely follows all pastry recipes to ensure consistent high quality: measures ingredients using scales, measuring cups and spoons.
• Prepares all baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, pastries, icings, custards, fondants, and fillings used in desserts.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Ensures proper rotation and that all products are used by expiration date.
• Checks productions schedules.
• Establish priority items for the day.
• Follows proper plate presentation and garnish set up for all dishes.
• Perform other tasks as assigned by the head Chef.

CANDIDATE PROFILE

Qualification:

• Minimum high school education
• Culinary Arts Diploma/Certification

Experience:                    

• At least 3 years of experience as a pastry cook in a retail, club, hotel, restaurant or institutional setting.

PRIMARY PURPOSE

To support the compliance Manager in ensuring that all corporate processes and procedures comply with the law as well as Wilderness standard practices through regulating the flow of information between management and specialist areas, while respecting different responsibilities and confidentiality requirements. He/she will ensure that the organization’s operations comply with environmental regulations and promote sustainability.

*This position is based in Nairobi with frequent visits to other camps in Kenya

Detailed Responsibilities

Environment:

• Develop and Implement Environmental Strategies, 
• Create and enforce environmental policies and action plans to ensure sustainable development as per the Wilderness Group Environment Standards.
• Leading the implementation of environmental policies and practices.
• Ensure compliance with environmental legislation and keep up to date with applicable laws.
• Conduct environmental audits and assessments, identifying and resolving environmental problems.
• Collaborate with various departments to establish and maintain strategies to reduce environmental risks.
• Prepare, maintain, and update environmental investigation and recommendation reports.
• Manage and promote employee training sessions on environmental best practices.

Food Safety, water & sanitation

• Developing and implementing Standard Operating Procedures (SOPs) for hygiene and sanitation.
• Overseeing the hygiene standards in all areas of the camps, including food production, storage and service areas.
• Performing regular audits and inspections to ensure compliance with local and international hygiene standards.
• Regular water testing and sampling ensuring that the samples meet the WHO standards.
• Managing and maintaining an effective pest control system.
• Ensuring proper waste disposal systems are in place and functioning effectively.
• Investigating incidents of contamination or illness and recommending improvements to prevent future issues.
• Ensuring that all operations comply with relevant health and safety regulations.

Qualifications:

CANDIDATE PROFILE

Qualification:

• Bachelor's degree in environmental science, Environmental Engineering, or related field.

Experience:  

• At least 2 years and above with first degree, previous work experience in the area of hygiene and sanitation and/or environmental management.
• Strong understanding of environmental regulations and legislation.
• Knowledge of hygiene and sanitation promotion tools (PHAST and CLTSH)

Skills:           

• Excellent organizational and project management skills.
• Strong communication and interpersonal skills.
• Commitment to promoting sustainable development initiatives.
• Ability to work independently and in a team-oriented environment.
• Analytical skills and numeracy skills
• Problem solving and attention to details
• Integrity

PRIMARY PURPOSE

• To provide exceptional guest service by managing front desk operations, ensuring smooth communication and coordination across departments, maintaining accurate records, and creating a welcoming environment that enhances the overall guest experience. The role is pivotal in ensuring operational efficiency, handling guest inquiries, and supporting administrative tasks to uphold the lodge's standards of excellence.

This position is based in Mugie House, Laikipia.
Responsibilities

• Manage guest information, registrations, and room assignments.
• Handle emails, calls, and communication via radios efficiently.
• Ensure rooms and public facilities are ready, clean, and well-stocked.
• Provide warm welcomes, briefings, and assist with guest inquiries.
• Maintain shop operations, process sales, and update inventory records.
• Manage billing, receipts, and guest departure procedures.
• Update daily files, including occupancy, income, and staff records.
• Assist with monthly stock checks and reports.
• Monitor and train staff assisting at the reception.

CANDIDATE PROFILE

Qualification:

• Certificate or Diploma in Hospitality Management, Front Office Operations, or a related field.
• Proficiency in computer applications, including Microsoft Office and hospitality management software.
• Training or certification in customer service is desirable.

Experience:                    

• Prior experience in front desk operations or guest relations is an added advantage.
• Strong communication and interpersonal skills.

Skills:           

• Strong organizational skills and attention to detail.
• Proficiency in computer operations, including file management.
• Excellent interpersonal skills and a professional demeanor.
• Fluency in English; additional language skills are a plus.

PRIMARY PURPOSE

The Head of Training is a key member of the Governors Aviation Training Team who is assigned to lead, plan, direct and coordinate all training and development activities in the organization. They are tasked with ensuring the proper administration of all flight and ground-based training programs for all employees taking into account that quality, compliance to regulatory and company policies and effectiveness. The Head of Training is also responsible for ensuring that his team creates a high-quality training experience for all Governors Aviation employees to best achieve the organization's objectives.

*This position is based in Wilson Airport, Nairobi

Detailed Responsibilities

• Delegate duties and responsibilities to the Training personnel.
• Overseeing the development of syllabuses under the flight training and ground training sections by ensuring that they are in line with industry’s best practice as well as the company and Authority requirements.
• Manage a sustainable and accurate record of departmental resources through monitoring that the responsible training personnel follow the approved annual training plan according to the associated training budget and ensuring that courses are cost effective and efficient.
• Develops clear learner-centered policies and ways of dealing with a wide range of learning program through continuous implementation, updating and maintaining of the Governors Aviation policies as prescribed in the Flight Operations Manual- Part B & D.
• Overseeing the development of assessment policies which cover aspects of program content, people trained, internal training procedures, practices and resources.
• Promoting an ethos of continuous improvement.
• Leading the Training personnel to promote a people-based and participative learning philosophy that stresses problem-solving and seeking improvement opportunities within the organization.
• Ensuring that the Training Department maintains a well-furnished, catalogued library with reference books, journals, annexes and manuals in aviation and related fields.
• Responsible to develop and implement an internal audit program to ensure compliance with relevant regulations and Company requirements.
• Overseeing the overall conduct and efficiency of all flying training and standardization within Governors Aviation.
• Controlling and maintaining of all training equipment to ensure legal standards and requirements are met.
• Ensuring that the training personnel actively contributes to the annual reviewing of training material in order for it to be current and compliant to both company and regulatory requirements.
• Must be the custodian of continuous and effective communication to all the Governors Aviation and Wilderness Group with regards to the Training Department’s activities and updates.
• Liaising with the Civil Aviation Authority on training, licensing and air operational matters
• Attending Aviation Legislation and Industry related meetings.
• The development and enhancement of the Training Division within the Governors Aviation.
• The development, implementation and enhancement of legally compliant training programs in accordance with the KCARS, the standards, policies and procedures contained in the company Operating Manuals and the requirements determined by the HOO.
• The planning, scheduling, co-ordination, supervision and control of all training activities provided to the employees of Governors Aviation.
• Authorizing all training activities carried out under the Governors Aviation AOC.
• Supporting the HOO in the development, maintenance and enhancement of company standards.
• Ensuring that all training activities are carried out safely, legally, correctly and efficiently and in accordance with the Company SOPs and Training Manual.
• Training is provided to a high standard, meeting or exceeding the standards and expectations agreed upon by management.
• The recruitment, appointment, supervision and control of training personnel, ensuring standardization of instructional and flight techniques in accordance with the policy and procedures contained in the Training Manual and published SOP’s.
• Ensuring that all training personnel have been appropriately trained, assessed as competent and correctly authorized to carry out training duties and that their competency is assessed regularly.
• Ensuring that all training personnel are correctly licensed, type rated and current on type, prior to being authorized for training duties.
• Ensuring that complete and accurate training records are maintained for all personnel.
• Planning and supporting the development of individuals’ skills and abilities.
• Ensuring that training requirements are completed with the minimum disruption to the normal operations.
• The selection, appointment and supervision of external training organizations, where required.
• Liaising with other training organizations and to submit recommendations which may serve to enhance Governors Aviation training capability and procedures.
• The compilation of a monthly training report for submission to the Accountable Manager.

CANDIDATE PROFILE

Qualification:

• A minimum of 3000 Hours total flying time.
• Should possess not less than 2000 Hours Kenya flying time.
• Required to be a holder of full flight instructor license with not less than 400 hours of Instruction time.
• Must have a C208 rating with not less than 2000 hours as PIC
• Must possess Class 1 medical.

Experience:                    

• Previous experience as a C208 Training Captain for at least 3 years.
• Should have proven record of being a designated subject matter expert in the aviation training management sector for a minimum of 3 years.
• Experience in multi-national and multi-cultural diversity.

Skills:           

• In depth knowledge of the Regulations issues by the Authority with regards to training.
• Leadership ability.
• Excellent interpersonal skills.
• Team worker with the ability to interface with both internal and external stakeholders.
• High level of computer proficiency.
• Ability to develop, deliver and evaluate learning programs.

PRIMARY PURPOSE

The incumbent will be responsible for preparing food products of the highest quality in terms of freshness, taste, and consistency, with strict adherence to food and health guidelines and in accordance with policies, procedures, and standards established to ensure maximum internal and external customer satisfaction.

*This position is based in Maasai Mara - Kenya

Detailed Responsibilities

• Maintain complete knowledge of and comply with all departmental policies/service procedures/ standards.
• Maintain complete knowledge of correct maintenance and use of all Kitchen equipment and ensure they are used only as intended.
• Understand, comply, and administer principals of law relating to food service establishments including but not limited to nutrition, sanitation, safety, employment law, fire, and health code regulations.
• Set up and stock stations with all necessary supplies
• Prepare and cook food according to provided recipes, quality standards, presentation standards, and food preparation checklist.
• Operate ovens, stoves, grills, microwaves, and fryers.
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow the Head Chef’s/Executive Chef’s instructions.
• Wash and disinfect kitchen area, tables, tools, knives, and equipment.
• Stock inventory appropriately.
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to the immediate supervisor; complete safety training and certifications.
• Acquire a working knowledge of camp, in-house facilities and local information to respond to
  guest questions in these areas as required.
• Adhere to grooming, personal hygiene and uniform standard as per the guidelines.
• Adhere to the daily checklists and notify management of any discrepancies.
• Adhere to scheduled work times by reporting promptly as scheduled.
• Attend meetings and training sessions as and when required.
• Perform other reasonable job duties as requested by the Head Chef/Executive Chef and camp Manager.

CANDIDATE PROFILE

Qualification:

• High school graduate or equivalent experience.
• Culinary Arts Diploma/Certification

Experience:                    

• Knowledge of current food trends and best practices is a plus.
• Minimum three years’ experience preparing food in the following methods is required: roast, broil, braise, sauté, fry and grill (including vegetarian dishes for breakfast items.
• Minimum three years’ experience working in saucier food production and/or line capacity is required.
• Minimum three years’ experience in a high-volume hot production operation is required. Formal culinary training may substitute at an equivalent rate.
• Minimum of three experience in basic cooking techniques and skills, such as knife skills, basic cuts, and all cooking methods is required.
• Minimum of three years’ experience in using/operating basic culinary equipment.

Skills:  

• Able to read, write, and speak in English
• Basic computer skills.
• Customer service oriented with a positive can-do attitude.
• Accuracy and speed in executing assigned tasks
• Excellent personal hygiene and grooming.
• Well-organized and detail oriented.
• Have a high degree of emotional intelligence and a high level of self-confidence. ∙ Be able to remain rational and calm under pressure.
• Be able to stand or walk for an extended period.
• Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 10 kilograms
  without assistance.

Interests:                        

A passion for wildlife and a commitment to sustainability and conservation.

PRIMARY PURPOSE

The incumbent will be responsible for preparing food products of the highest quality in terms of freshness, taste, and consistency, with strict adherence to food and health guidelines and in accordance with policies, procedures, and standards established to ensure maximum internal and external customer satisfaction.
*This position is based in Maasai Mara - Kenya

Detailed Responsibilities

• Maintain complete knowledge of and comply with all departmental policies/service procedures/ standards.
• Maintain complete knowledge of correct maintenance and use of all Kitchen equipment and ensure they are used only as intended.
• Understand, comply, and administer principals of law relating to food service establishments including but not limited to nutrition, sanitation, safety, employment law, fire, and health code regulations.
• Set up and stock stations with all necessary supplies
• Prepare vegetarian foods according to provided recipes, quality standards, presentation standards, and food preparation checklist.
• Operate ovens, stoves, grills, microwaves, and fryers.
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow the Head Chef’s/Executive Chef’s instructions.
• Wash and disinfect kitchen area, tables, tools, knives, and equipment.
• Stock inventory appropriately.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to the immediate supervisor; complete safety training and certifications.
• Maintain confidentiality of proprietary information and protect company assets
• Maintain a positive and professional approach with team members and customers
• Acquire a working knowledge of camp, in-house facilities and local information to respond to
  guest questions in these areas as required.
• To read and understand the Employee Handbook and adhere to the camp’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
• Adhere to the daily checklists and notify management of any discrepancies.
• Adhere to scheduled work times by reporting promptly as scheduled.
• Attend meetings and training sessions as and when required.
• Perform other reasonable job duties as requested by the Head Chef/Executive Chef and camp Manager.

CANDIDATE PROFILE

Qualification:

• High school graduate or equivalent experience.
• Culinary Arts Diploma/Certification

Experience:                    

• Knowledge of current food trends and best practices is a plus.
• Minimum three years’ experience preparing food in the following methods is required: roast, broil, braise, sauté, fry and grill (including vegetarian dishes for breakfast items, lunch, dinner and outdoor.
• Minimum three years’ experience working in vegetarian food production and/or line capacity is required.
• Minimum three years’ experience in a high-volume hot production operation is required. Formal culinary training may substitute at an equivalent rate.
• Minimum of three experience in basic cooking techniques and skills, such as knife skills, basic cuts, and all cooking methods is required.
• Minimum of three years’ experience in using/operating basic culinary equipment.

Skills:           

• Able to read, write, and speak in English
• Basic computer skills.
• Customer service oriented with a positive can-do attitude.
• Accuracy and speed in executing assigned tasks
• Excellent personal hygiene and grooming.
• Well-organized and detail oriented.
• Have a high degree of emotional intelligence and a high level of self-confidence.
• Be able to remain rational and calm under pressure.
• Be able to stand or walk for an extended period.
• Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 10 kilograms
  without assistance.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.

Interests:                        

A passion for wildlife and a commitment to sustainability and conservation.

Job Description

POSITION: ACCOUNTABLE MANAGER
Over and above GENERAL MANAGEMENT duties related to the company, the applicant should be acceptable to the Kenyan Air Service License Council as well as the Kenyan Civil Aviation Authority to take up the position of ACCOUNTABLE MANAGER.

The Accountable Manager will also work closely with the Broader Governors and Wilderness Teams and reporting directly into the Wilderness Group Flight Operations.

The successful applicant should be competent in:

•  Fluent spoken and written English
• General business administration, corporate governance and demands, including financial strategy planning and budget control
• Goal orientation, prioritizing, activity planning of objectives and maximizing of resources
• Presentation skills
• Basic human resources principles and Labour Law
• Communication and interpersonal skills
• The position of role model, mentor and leader, focused on results
• Team and people orientation; with drive, initiative and respect of high-pressure deadlines and tight schedules
• Effective liaison with the Kenyan Civil Aviation Authority
• Providing high emphasis on aviation safety, security and compliance in harmonization with aviation operational excellence, efficiency and economy
• The exceptional knowledge of Civil Aviation Regulations
• Maintaining and improving of systems
• Knowledge of flight scheduling, aircraft availability and analysis of dispatch reliability
• The managing and directing of the stringent aspects of aircraft maintenance and applicable manufacturer approved maintenance regulations

Qualifications: 

• Holds or has held at least a Commercial Pilot License with a Cessna 208B rating; OR holds or has held an Aircraft Maintenace Engineers License
• Recognized Quality Assurance Management Aviation Certificate inclusive of Aviation Auditing
• Recognized Flight Safety Certificate including Safety Management Systems

 Experience:

• 7 years plus in the aviation industry with a proven record of a good background in the management of commercial aviation operations
• 4 years in any combination of the recognized aviation management positions
• Extensive knowledge of the Kenyan Civil Aviation Regulations and other publications published by the Authority that are applicable to flight operations and aircraft maintenance including knowledge of operations and aircraft maintenance requirements of the operator   
• Reasonable understanding of an air service company within a large corporate group
• Reasonable understanding of aviation risk and liability management

Advantageous should the candidate have:

• Acceptable Management Diploma/Certificate
• Having obtained a Recognized Operations Management Aviation Certificate
• Experience in tourist charter type operations
• Experience in aviation financial matters
• Experience in multi-national and multi-cultural diversity
• Willingness to serve an active role in tourist and aviation associations with a view to constantly improving the respective industries in spare time
• Holds or have held an Instructors rating
• Kenyan Citizenship / Residency

The incumbent will be responsible for preparing food products of the highest quality in terms of freshness, taste, and consistency, with strict adherence to food and health guidelines and in accordance with policies, procedures, and standards established to ensure maximum internal and external customer satisfaction. This position is based in Maasai Mara – Kenya

Detailed Responsibilities

• Maintain complete knowledge of and comply with all departmental policies/service procedures/ standards.
• Maintain complete knowledge of correct maintenance and use of all Kitchen equipment and ensure they are used only as intended.
• Understand, comply, and administer principals of law relating to food service establishments including but not limited to nutrition, sanitation, safety, employment law, fire, and health code regulations.
• Set up and stock stations with all necessary supplies
• Prepare vegetarian foods according to provided recipes, quality standards, presentation standards, and food preparation checklist.
• Operate ovens, stoves, grills, microwaves, and fryers.
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow the Head Chef’s/Executive Chef’s instructions.
• Wash and disinfect kitchen area, tables, tools, knives, and equipment.
• Stock inventory appropriately.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to the immediate supervisor; complete safety training and certifications.
• Maintain confidentiality of proprietary information and protect company assets
• Maintain a positive and professional approach with team members and customers
• Acquire a working knowledge of camp, in-house facilities and local information to respond to
  guest questions in these areas as required.
• To read and understand the Employee Handbook and adhere to the camp’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
• Adhere to the daily checklists and notify management of any discrepancies.
• Adhere to scheduled work times by reporting promptly as scheduled.
• Attend meetings and training sessions as and when required.
• Perform other reasonable job duties as requested by the Head Chef/Executive Chef and camp Manager.

CANDIDATE PROFILE

Qualification:

• High school graduate or equivalent experience.
• Culinary Arts Diploma/Certification

Experience:                    

• Knowledge of current food trends and best practices is a plus.
• Minimum three years’ experience preparing food in the following methods is required: roast, broil, braise, sauté, fry and grill (including vegetarian dishes for breakfast items, lunch, dinner and outdoor.
• Minimum three years’ experience working in vegetarian food production and/or line capacity is required.
• Minimum three years’ experience in a high-volume hot production operation is required. Formal culinary training may substitute at an equivalent rate.
• Minimum of three experience in basic cooking techniques and skills, such as knife skills, basic cuts, and all cooking methods is required.
• Minimum of three years’ experience in using/operating basic culinary equipment.