Responsibilities
Menu Development: Create, update, and innovate menus that reflect the restaurant’s concept, incorporating seasonal and locally sourced ingredients.
Food Preparation: Oversee the preparation and cooking of dishes, ensuring consistency in taste and presentation.
Kitchen Management: Lead, train, and manage kitchen staff, ensuring efficient kitchen operations and maintaining a positive working environment.
Inventory and Cost Control: Manage inventory levels, conduct regular stock checks, and work with suppliers to order food and kitchen supplies. Monitor food costs and ensure budget adherence.
Quality Control: Maintain the highest standards of food quality, hygiene, and safety, ensuring compliance with all health and safety regulations.
Customer Satisfaction: Work closely with the front-of-house team to ensure customer satisfaction by responding to feedback and adapting the menu to meet customer preferences.
Team Collaboration: Collaborate with the restaurant manager and other staff to plan events, specials, and promotions that align with the restaurant’s goals.
Kitchen Maintenance: Ensure that all kitchen equipment is properly maintained and that the kitchen is kept clean and organized at all times.
Minimum Requirements & Responsibility
Experience: Minimum of 3 years of experience as a Chef in a high-volume restaurant.
Skills: Strong leadership, creativity, and culinary skills. Proficiency in menu planning, food costing, and inventory management.
Knowledge: Deep understanding of various cooking methods, ingredients, equipment, and procedures.
Personal Attributes: Ability to work under pressure, attention to detail, and excellent communication skills.
Interested and qualified candidates should forward their CV to: recruitment@staffingsolutionsnetwork.co.ke using the position as subject of email.
Apply via :
recruitment@staffingsolutionsnetwork.co.ke
