Head Chef

Duma Works is recruiting a Head Chef for one of our clients; a hotel situated in one of the largest towns in Kenya, Eldoret.
Scope and General Purpose:
To provide an efficient and cost-effective food preparation service to the establishment.
Reports to: Hotel Manager/Food & Beverage Manager
Responsible for: All kitchen staff
Liaises with: All other heads of department
Hours of Work: Flexible
Limits of Authority: According to the establishment.
Responsibilities 

 Constantly update all menus paying special attention to seasonal availability.
 Calculate all menus correctly to obtain maximum gross margins
 Constantly train staff to effect good portioning control and attractive presentation of all dishes.
 Hold daily meetings with the Food & Beverage supervisors and ensure that VIP’s are identified, and any special arrangements properly communicated.
 Hold daily meetings with the Sous-Chef and ensure the smooth running of all kitchen departments.
 Satisfy the hygiene requirements and have all staff who are ill or injured receive the correct treatment or are not allowed to work.
 All staff to be correctly dressed to satisfy statutory requirements as well as enhancing the image of the hotel.
 Have all stocks ordered to the correct quantities, quality, and price.
 Have all stocks kept securely and under correct conditions applicable to each type of commodity stored.
 Regularly meet with the storekeeper and ensure that the correct stocks are kept.
 Regularly hold maintenance checks with the Maintenance Officer and ensure that no equipment breaks down.
 Have staff attendance registers kept daily and that any absenteeism is immediately brought to the attention of the Hotel Manager.
 Have all staff under your control fully informed in respect of disciplinary procedures, the handling of grievances, etc.
 Send all documents to the appropriate accounts department immediately for processing.
 Constantly update your knowledge and skills for the good of the Hotel and the profession.
 Conduct regular stock checks/stock takes.
 Have expenses within budgeted limits.
 Have all information which is required to compile meaningful budgets available at all times.