Applications are invited from qualified candidates for the above position based in Nairobi Kenya. The position holder will report to the Manager, Food and Beverage Facilities Management.
Responsibilities:
Plan, prepare and cook menu items as directed by sous/Head chef
Assist in development and planning of menu, design future food trends
Supervise kitchen staff in an assigned section of the kitchen
Produce quality meals in a particular section of the kitchen that meet the quality and objectives of the department
Compile all orders for various section ensuring all cost aspects are met as per the Hospital policy
Ensure timely meals production and dispense to patients as per the laid down procedures
Keep all the ingredients used in the menu(s) in stock at all times and store them accurately according to department health and safety standards
Designate and shelf ingredients in a place that allows the effective provision of service
Reporting faulty equipment to the head chef immediately
Keep a record of all service and maintenance of machinery and equipment
Once food is prepared in an assigned section always serve it on time
Keep the Hazard Analysis and Critical Control Points (HACCP) principles is practice at all times for food safety and handling in each section
Assist with stock taking when required
Any other duties assigned by the department supervisor/manager
Requirements:
Certificate in food production from a reputable institution
Knowledge of menu planning
5 years’ experience in a four-star hotel or a busy kitchen in an institution
Have worked previously as either a Chef De Partie or Demi Chef De Partie producing high quality food
Have had experience of working in a Hazard Analysis and Critical Control Points (HACCP) compliant kitchen
Have worked previously as either a Chef De Partie or Demi Chef De Partie producing high quality food
Experience in pastry, bakery and confectionery production is a requirement
Apply via :
aku.taleo.net
