Job Description
Purpose of the job
We are seeking to recruit a professional Executive Chef who will be responsible for efficient and effective running of all the Nairobi Club kitchens. Together with the Food and Beverage Manager, responsible for the delivery of timely, efficient and high quality of food and beverage products and services to the members of Nairobi Club and their guests and to achieve the objective set within the guidelines, policies and procedures of Nairobi Club.
Key performance areas for the role are:
To establish strategic plan for the department in coordination with the Food & Beverage Manager
To monitor customer satisfaction through feedback forms and direct interactions.
To develop Events/Banquets menus in coordination with the Food & Beverage Manager
To meet the F&B bottom-line as per the targets set in conjunction with the management
In conjunction with the Food & Beverage Manager to routinely review and redesign the menu offering at Nairobi Club in line with the needs and requirements of the membership
To design, coordinate & monitor SOPS for the kitchen department of Nairobi Club
To maintain Food Cost at a level agreed upon by the Management of Nairobi Club
To develop, coordinate and monitor training programs for the Kitchen teams in line with the SOPs
To ensure consistent delivery of high quality food products
To establish and maintain professional, effective and efficient communication within the Food production section and the entire Club.
To Implement Policies and Procedures under the guidance and direction of the Club Secretary.
To Interpret and act upon information provided by the Food and Beverage Controller, especially in relation to Food and Beverage cost.
To ensure established standards of performance are maintained, achieving maximum members satisfaction.
To achieve of high quality standards, and for the maintenance of a maximum level of profitability in the production of food and beverages.
To plan, organize and control the production of all menus, involving comments, design, price structure and periodic menu sales mix report.
To perform any other duties as may be assigned by the Club Secretary.
Deliverables
Consistent Food Cost Percentage as set by Executive Chef and Management
Consistent and timely delivery of high quality food products
Innovative and profitable A la Carte and Banqueting Menus
Consistently high levels of Kitchen Hygiene and Food safety standards
Highly motivated, well trained and efficient Kitchen team
Qualifications and Experience:
A Bachelor’s degree/Diploma in Food production from a reputable institution.
Over five years experience in Hospitality Industry three of which must be in a senior position as a sous chef.
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