Food and Beverage Service Practical Trainer

BIHC is ISO 9001:2015 Certified
(FOOD AND BEVERAGE SERVICE PRACTICAL TRAINER)

A LITTLE ABOUT US
Since 2015, Boma International Hospitality College (BIHC) has passionately trained and influenced young and aspiring hoteliers to shape one of the oldest industries since time.
We believe in offering life-long learning that is innovative, with hands-on-the-practical skills that can be utilized to offer solutions to our world’s most dynamic and ever-changing industry. This mantra has sailed us through to be a TVET Centre of Excellence for Hospitality Training and marks just the beginning of an incredible journey ahead.

We’re also rooted in our Purpose and guided by our Values, which include Professionalism, Passion, Growth and Timeliness. We recognize that the only way we can achieve this Purpose is to work with and engage a diverse workforce that reflects the communities and industry we serve. By creating an inclusive work environment where all feel like they belong and are respected for their unique contributions to our mission, this purpose can easily shape into a reality.

In addition to the requirements below, we recognize that people come with diverse talents and experiences beyond the scope indicated and as such, we still encourage you to apply.

YOUR POSITION WITH BIHC: FOOD AND BEVERAGE SERVICE PRACTICAL TRAINER

HOW YOU WILL FIT INTO OUR MISSION
We pride in being a small community that ensures that every participant is known at an individual level in order to understand their specific needs and constantly assess that these needs are met. As an ISO 9001:2015 certified organization, we are keen to:

1. Demonstrate our ability to consistently provide products and services that meet customer and applicable statutory and regulatory requirements, and
2. Enhance customer satisfaction through the effective application of systems, including processes for improvement and the assurance of conformity to customer and applicable statutory and regulatory requirements.

1. Students
2. Faculty and Academic Departments

1. Deliver practical food and beverage service training in line with the approved curriculum.
2. Demonstrate and supervise service techniques including mise-en-place, table set-ups, service sequence, buffet service, and room service.
3. Train learners in casual, fine dining, and restaurant-bar service operations.
4. Conduct continuous assessment of learner competence through practical evaluations.
5. Prepare learners for internal, external, and KSTVET-aligned practical examinations.

1. Participate in curriculum development, review, and alignment with industry standards.
2. Prepare lesson plans, practical schedules, assessment tools, and marking guides.
3. Ensure training delivery meets competency-based education requirements.
4. Maintain accurate training records, assessments, and learner progress reports.

1. Manage training restaurants, service areas, and practical laboratories.
2. Oversee inventory control of food and beverage equipment and consumables.
3. Ensure adher