REPORTING LINE: EXECUTIVE CHEF
TRAVEL UP TO: 20% MAINLY WITHIN NAIROBI
You must be passionate about food and cooking.
Main Responsibilities and Accountabilities
Manage and maintain food quality and cost control
Maintenance of high hygiene standards in the kitchen
Minimize guest complaints and maximize compliments on food
Adhere to quality and proper food presentation
Maintain the standards of food production and presentation set by the establishment through proper supervision of all the branches.
Ensue consistency in food preparation is adhered to at all times in all branches
Ensure all food prepared is tasted and acceptable for service
Maintain the laid down recipes
Eliminate waste, control stock rotation and portion control while ensuring no compromise on set standards
Responsible for kitchen equipment and tools to prevent misuse and damage.
Ensure pilferage is controlled in the kitchen at all times.
Responsible for the day-to-day running of the kitchen.
Not to divulge any recipes or methods of cooking to competitors.
Handling of emergency cases effectively and efficiently.
Be a master of proper communication system in the establishment.
Give briefs and feedback on kitchen operations to your staff regularly.
Carry out daily inventory spot checks on all prepared food and ensure they conform to business projection.
Ensure all supplies are done on time and of agreed quality.
Manage ‘First in First out’ procedure on all supplies or mise en place.
Liaise with managers on daily basis to obtain guests feedback and take appropriate measures where there are concerns.
Plan and have a proper duty roster at all times for your staff.
Train and motivate the staff under your control an ensure discipline is maintained.
Hold meetings with your staff and guide them on their performance or changes thereof.
Carry out self-appraisals and update on performance on regular basis.
Recommend any new products or supplies to your superiors for approval.
Recommend the right staff members for any promotion or training when necessary.
Should ensure staff are in proper and clean uniforms..
Maximize the teamwork spirit to all staff.
Create and maintain a harmonious working relationship within the department and with other departments.
Take any other instructions as may be given to you from time to time from your superiors.
Experience
5 years and above in kitchen supervisory or management roles in the kitchen
Customer service training
Multi-skilled
Controls and costing knowledge
Purchasing ability
Food safety training (HAACP, ISO, etc.)
Optimization of labor
Strong leadership skills
Great communicator both oral and written
How to apply please submit a letter of interest with your resume clearly indicating “Head Chef” as email subject to below email address on or before 25th November 2021 at hr@andofoods.coThis is a full-time, salaried position. Compensation will be based on qualifications and experience.
Apply via :
hr@andofoods.co
