Reporting to the General Manager, the Executive Chef will be responsible for one main kitchen and 10 satellite kitchen operations including stewarding operations, with an emphasis on maintaining hygienic standards and practices. He/she will lead in developing menu items for all concepts, staff training, and overseeing the preparation and presentation of consistent food product which meets customer’s expectations. The position will also be involved in developing Standard Operating Procedures to be adhered to in all the kitchens.
Among other responsibilities, the job of Executive Chef is executed satisfactorily when:
Excellent culinary technical skills are displayed and maintained. Innovation and creativity in cooking styles, ingredients and menus is key for this job.
Multiple kitchens are set up in pre-opening phase, and a test kitchen is ran before opening to create SOP’s, recipe costing, presentation, sourcing of ingredients and do world class training for the kitchen brigade
New dishes and products are developed and cooking trends and best practices are always kept up with. Accurate costing of all dishes is maintained.
Presentation of food and drinks is always impeccable.
Comprehensive product knowledge is fostered in regards to ingredients, equipment, suppliers, markets and current trends and appropriate adjustments to kitchen operations are made accordingly.
Menus are developed offering our guests value for money in accordance with restaurant guidelines are created in collaboration with the General Managers.
Employee working environment is kept engaging and vibrant.
All HACCP guidelines are achieved and maintained.
Ability to translate 5* dining experience into the street food context
Excellent attention to detail, initiative & interpersonal skills
Training & development skills
Excellent English communication skills – both written & verbal
Required qualifications and experience:
Minimum of 5 years work experience as either an Executive Chef / Chef de Cuisine / Head Chef in a high volume restaurant or hotel with several concept restaurants.
Must have experience in a variety of meals / cuisines from around the world and continuously innovating menus. These will include; South East Asian flavors, BBQ and tapas.
Experience running a Food truck / Street food concept is critical.
Degree in Culinary Science or equivalent.
Experience in concept development and strength in large scale operations and people management.
East Africa experience
