Chef

Key Responsibilities

1. Menu design and Development

· Develop and innovate menus for the hotel e.g. seasonal menus, à la carte menu, special events menu etc

· Ensure proper food costing and portioning

· Regularly update the menu based on sales performance and customer feedback

· Ensure consistency in taste and presentation of food

2. Inventory and Cost Control

· Monitor and control food to avoid wastage and pilferage

· Ensure timely and proper reorder levels

· Conduct frequent stocktake and maintain proper records

3. Food Safety and Hygiene

· Ensure compliance with all food safety and hygiene regulations.

· Ensure proper food handling, sanitation, and allergen protocols are adhered to

· Conduct routine kitchen inspections to identify and address hygiene gaps

4. Staff Development and Management

· Assist in recruiting and onboarding new kitchen staff in collaboration with the HR

· Train and mentor junior chefs and kitchen staff, fostering a culture of excellence and creativity

· Oversee all kitchen operations, ensuring high-quality food preparation and presentation

Key requirements

· Degree or Diploma in Culinary Arts or its equivalent

· At least 6 years of experience in a resort/hotel with at least 3 years in a similar position

· Knowledge of relevant food and health & safety regulations

· Ability to work well under pressure

· Creative and innovative in the kitchen

· Strong team management, organisational and communication skills

· Well organized and neat individual

Salary: Kes. 40,000-Kes. 50,000