Position Summary:
Our client seeks a talented and experienced Head Chef/Sous Chef to lead their kitchen operations in Nanyuki. The ideal candidate will have a passion for culinary excellence, strong leadership skills, and the ability to innovate while maintaining high standards in food preparation and service.
Key Responsibilities:
Kitchen Operations:
Oversee all aspects of kitchen operations, including food preparation, presentation, and service.
Develop and maintain standard operating procedures to ensure efficiency and quality.
Ensure compliance with health, safety, and hygiene standards.
Menu Development:
Design creative, seasonal, and cost-effective menus that cater to customer preferences.
Incorporate local and international cuisine to appeal to a diverse clientele.
Regularly update the menu based on customer feedback and trends.
Team Leadership:
Recruit, train, and mentor kitchen staff to maintain a cohesive and high-performing team.
Schedule shifts and manage staff performance and development.
Foster a culture of teamwork and continuous improvement.
Inventory and Cost Control:
Manage inventory, ensuring adequate stock levels of ingredients and supplies.
Negotiate with suppliers for high-quality ingredients at competitive prices.
Monitor food costs and minimize waste to achieve budgetary goals.
Customer Satisfaction:
Ensure consistent delivery of high-quality dishes that meet or exceed customer expectations.
Actively address and resolve any issues related to food quality or service.
Culinary Innovation:
Stay updated on culinary trends and incorporate innovative techniques and presentation styles.
Organize and lead culinary events, tastings, and promotions to enhance the restaurant’s profile.
Requirements
Qualifications and Experience:
Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field.
Minimum of 5 years of experience in a similar role, preferably in fine dining or high-volume kitchens.
Exceptional culinary skills and a deep understanding of various cuisines.
Strong leadership, organizational, and time-management abilities.
Proficiency in kitchen equipment, inventory management, and food cost analysis.
Certification in food safety and hygiene is an added advantage.
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