JOB PURPOSE
Manage food production.
Comply with the Public Health and Health and Safety Standards in accordance with the industry and sector standards.
Supervise the Kitchen staff.
Maintain a level of visibility to the guest.
DUTIES AND RESPONSIBILITIES
Create an appropriate Menu for a client or client groups.
Discuss client meal Plans with Management.
Ensure that guests are well-fed and satisfied.
Record and Maintain all Recipes used at the HSF.
Maintain an appropriate Inventory level of the ingredients and condiments (spices/salt/sugar/butter etc.)
Maintain an Inventory of all Items harvested for use in the Kitchen from the “Shamba” and their market costs.
Maintain the kitchen equipment in good and hygienic order (cookers/microwaves/pots and pans/fridges-freezers)
Escalate any deficiencies in Public Health and Health and Safety Standards to Management.
Any other duty that may be assigned by Management.
EDUCATION QUALIFICATION, EXPERIENCE, SKILLS, AND TRAITS
Degree or Diploma in Culinary Science Arts or a related field.
Safe Food Handling Certification.
Minimum of 2 years’ experience.
A female candidate is preferred.
Must be ready to join immediately
Must be customer centric.
Must be professionally trained and certified (Trained to handle kitchen hazards and emergencies (fires/cuts/sick etc.)
Clean and appropriately dressed staff as per the industry standards.
Maintain a level of visibility to the guest.
Apply via :
nel.com
