Job Summary

The Executive Chef will be responsible for all food production including all items produced for the restaurant, banqueting, and/or other outlets. Menu development, food purchase specifications and standardized recipes.

  • Minimum Qualification: Unspecified
  • Experience Level: Senior level
  • Experience Length: 5 years

Job Description

Department: Food and Beverage

Reporting to: General Manager/Managing Director

 

 

POSITION SUMMARY

The Executive Chef will be responsible for all food production including all items produced for the restaurant, banqueting, and/or other outlets. Menu development, food purchase specifications and standardized recipes. Development and monitoring of food and labour budgets for the department as well as staff supervision. The Executive Chef is expected to maintain the highest professional food quality and hygiene standards throughout.

All duties and responsibilities to be in line with the Company core values: Efficiency, Consistency, Quality, Professionalism, Honesty, Teamwork, Respect and Integrity.

 

 

JOB DUTIES AND RESPONSIBILITIES

●     Schedules and coordinates the work of Chefs, Cooks, stewards, and other kitchen employees to ensure food preparation is economical, technically correct and within budgeted labor cost goals.

●     Ensures that high standards of hygiene, cleanliness and safety are maintained throughout all kitchen areas at all times.

●     Evaluates food products to ensure that the company’s quality standards are consistently attained

●     Plans menus for all food outlets

●     Consistently monitors menu performance and advise management on necessary adjustments

●     Prepares necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results and takes corrective action to ensure financial targets are met

●     Establishes and maintains controls to minimise food waste and theft

●     Safeguards all food handlers work practices by implementing training programs to increase their knowledge about safety, hygiene and accident prevention techniques

●     Approves the requisition and purchase of products and other necessary food supplies

●     Develops standard recipes (Recipe Book) and techniques for food preparation and presentation which help to assure consistency and high quality

●     Implements measures to minimise food costs; exercises portion control for all items served and works with the Food & Beverage controller in establishing menu selling prices.

●     Attend food & beverage staff and management meetings.

●     Consult with the Food & Beverage Controller about the food production aspects of special events and banquets.

●     The Executive Chef cooks, or directly supervises the cooking of, skill intensive items.

●      Ensures proper staffing, maximum productivity and exceptional quality standards; controls food and wage costs to achieve maximum profitability.

●     The Executive Chef must ensure that food production consistently meets, or exceeds, the expectations of guests.

●     The Executive Chef develops policies and procedures to enhance and measure quality; continually updating written policies and procedures to incorporate state-of-the-art techniques, equipment and terminology.

●     The Executive Chef, in conjunction with the entire operations team, assists in maintaining a high level of service principles in accordance with established standards.

 

The executive Chef will also ensure that the sous chef, cooks and kitchen stewards operate in a manner to increase profitability and efficiency and to maintain the consistency of high food and service standards.

You will oversee the management & training of all Chefs, cooks and kitchen stewards and apply all relevant service principles to ensure that the needs of guests are consistently exceeded. This includes ensuring that all operational standards are met in regards to the job duties outlined below:

 

 

Food Cost:

1.    Planning of menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, and popularity of various dishes alongside the floor manager and general manager This includes:

a.    Estimating food consumption, purchases or requisitions of foodstuffs and kitchen supplies.

b.    Reviewing menus, analysing recipes, recipe card development; determining food, labor, and overhead costs, and assigning prices to menu items alongside F&B controller. You must communicate correct portion sizes to the Food & Beverage manager to assist in accurate costing

2.    Organising marketing activities, such as weekend brunches,  promotional events and discount schemes eg. to clear excess stock or stock that has been offered at a discount by suppliers.

3.    Preparing reports at the end of the shift/week. This includes but is not limited to

a.    Sales. You will need to compile a monthly report for the general manager (eg. best selling items, menu item suggestions, areas for maintenance or improvement etc.)

b.    Butchers yield reports and end of day waste (i.e. spoilage, damage, mismade items and quantity)

c.    Inventory. Fortnightly inventory to update movables and immovable must be completed and sent to the directors at the end of each calendar month alongside your fellow managers.

4.    Adhering to and implementing the budgets set by the management and directors. This includes maintaining strategies and standards with junior staff to ensure the budgets are met e.g. ensuring staff do not misuse and recklessly damage restaurant material and equipment. A monthly replenishing budget will be communicated with you via Dari email where necessary as the budget is subject to change as often as weekly.

5.    Planning and coordinating menus. This will be completed simultaneously with the floor manager and Food & Beverage Manager. The managers will report customer feedback so as the Menu can be altered and edited to fit client demand. Refer to section 3.

6.    Devise special dishes and develop recipes.

7.    Recording any and all incidents and activity in the black book.

Kitchen:

1.    Coordinating the entire operation of the restaurant kitchen during scheduled shifts and being proficient in the use of all kitchen equipment and POSLavu.

2.    Staff control. You will be responsible for scheduling timetables for sous chefs, cooks and kitchen stewards. You will need to have a clear written and posted roster for all above. You will need to manage an efficient and skilled kitchen and ensure we are not over-staffed.

3.    Housekeeping. Maintaining high standards of cleanliness, quality control, hygiene, and health and safety. This includes establishing and enforcing nutrition and sanitation standards for the restaurant (e.g. HACCP)

4.    Checking stock levels and ordering supplies in conjunction with the Food and beverage manager. This will include the items pertaining to your main area of duties e.g. dry goods, meat products, fresh produce etc

5.    Observe methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

6.    Tests cooked foods by inspecting, tasting and smelling them.

7.    Responding to customer complaints in a professional and courteous manner. Any complaint pertaining to food must be directly addressed by you to the customer personally

8.    Ensuring maintenance and repair of all kitchen equipment as per the maintenance schedule

9.    Implement mechanisms to closely monitor quality control of incoming stock for the kitchen

10. Helping in any area of the restaurant when circumstances dictate. 

Staff Management and supervision:

1.    Managing staff and providing them with monthly performance feedback. This includes the management of trainee staff on the same. Trainee staff should only

a.                Trainees should only assist with odd jobs e.g. Mise en place and shadow experienced cooks

b.                Familiarise newly hired Chefs and Cooks with practices of the restaurant kitchen and oversee the training of Cook Apprentices.

2.    Continuous assessment and training (CAT) with staff on food production. Staff must be proficient in food production including quality and consistency, equipment usage, efficiency, hygiene, cleanliness etc.

3.    Supervise all cooking and other kitchen personnel and coordinate their assignments to ensure economical and timely food production.

4.    Supervise or coordinate with Procurement and in matters pertaining to kitchen, pantry, and storeroom.

5.    Ensure that all menu items and specials are understood by wait staff servers.

6.    Recruitment of staff will be conducted with HR and Management. You are able to vet and locate candidates for interviews. Interviews should then be scheduled where at least one director must be in attendance.

a.    Job offers and pay rate can be proposed after discussions with the candidate, however will ultimately be determined and finalised by the accounting department and directors within reason.

7.    Staff development. A training program must be developed, implemented and continuously reviewed for new staff. This must also be forwarded to the management for review if content should change. This must include customer service, menu, fire, health and safety etc.

a.    CAT. Staff should be assessed fortnightly. You will need to develop basic assessment tests for chefs and cooks to evaluate their experience, knowledge and evaluate where training for improvement needs to be applied. The pass mark for staff assessment should be placed at 80%.

b.    Staff must be given documented material to study or enhance notes during training sessions. A copy of this must be forwarded to the general manager and directors outlining the lessons/modules that were reviewed. This should be catered to sous chefs and cooks.

c.    Uniforms. Ensure that all employees adhere to the company's uniform standards.

8.    Appraisals. Staff appraisals should be completed quarterly with the Dari appraisal template. This must be acknowledged and signed by the employee in as far as they agree with their review.

9.    Dismissals must be discussed and approved by the HR, management, and managing director. Proper procedure for a dismissal must be adhered to as outlined in staff contracts and as by laws governed in Kenya

10. Ensure that all kitchen personnel documents, ie., corrective action forms, attendance forms, leave forms, sick forms  etc. are up to date and forwarded to the HR. This includes maintaining time and payroll records manually as well as with POSlavu.

 

 

SKILLS AND SPECIFICATIONS:

Minimum requirements:

  1. Maths & English to grade C GCSE level (or equivalent)
  2. NVQ level 2/3 in food preparation and cookery (or equivalent qualification)
  3. Food safety Certificate (HACCP)
  4. Basic Food Hygiene Certificate
  5. Previous experience of cooking and food preparation in a high volume environment
  6. Driving Licence

 

The core competencies include leadership, planning and management skills, as well as ability to manage a diverse environment with focus on client and customer services. 

●     Excellent interpersonal/oral communication and customer service skills.

●     The ability to work on own initiative.

●     Ability to lead and motivate.

●     Excellent organizational and management skills.

●     Ability to handle challenging situations and problem solve.

●     Flexible attitude to working hours

●     Organisation and time management skills.

●     Basic I.T skills including Word and Excel.

●     Ability to work well under pressure.

 

You will work with a variety of staff members in a fast-paced environment. Do not hesitate to communicate freely with the Directors, Accounts, Food and beverage department, Restaurant/floor manager and Events department to ensure your tasks are completed. Communication is imperative in order for you to manage effectively and efficiently. This position may also require working long and perhaps erratic hours which may include nights, weekends and public holidays.

 

Working at Dari may also require you to take on duties and responsibilities of your colleagues while they are on leave or not on shift.

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