Executive Chef - Bungoma
CONERMED PHARMACEUITCAL LIMITED (P)
Food Services & Catering
Job Summary
The Executive Chef is responsible for overseeing the culinary operations of our establishment. This role involves creating innovative menus, managing kitchen staff, ensuring food quality and safety, and contributing to the overall success of our culinary offerings. The Executive Chef will work closely with the management team to deliver an exceptional dining experience and uphold the highest standards of food preparation and presentation
- Minimum Qualification : Bachelors
- Experience Level : Senior level
- Experience Length : 10 years
Job Description/Requirements
Key Responsibilities:
Menu Development:
Design and create diverse and seasonal menus that reflect current trends and customer preferences. These include Pizza, Chips, Burger,Ice cream, Milk Shake,Fried Chicken, and Kuku Choma Kienyeji.
Kitchen Management:
Oversee daily kitchen operations, including food preparation, cooking, and plating.
Manage and train kitchen staff, ensuring they adhere to company standards and procedures.
Schedule shifts and delegate tasks to kitchen personnel efficiently.
Quality Control:
Monitor food quality, taste, and presentation to ensure consistency and excellence.
Implement and enforce food safety and sanitation procedures to comply with health regulations.
Inventory and Cost Management:
Manage inventory levels, including ordering and purchasing of ingredients and supplies.
Control food and labor costs through effective budgeting and waste reduction strategies.
Customer Experience:
Address customer inquiries, complaints, and special requests with professionalism and tact.
Work with front-of-house staff to ensure seamless service and guest satisfaction.
Collaboration:
Work closely with the management team to align culinary offerings with overall business goals.
Participate in marketing and promotional activities to enhance the restaurant’s brand and attract new customers.
Innovation and Trends:
Stay updated on culinary trends, techniques, and emerging ingredients.
Introduce new and exciting concepts to keep the menu fresh and appealing.
Qualifications:
Education: Hospitality degree or equivalent professional experience.
Experience: Minimum of 10 years of experience in a senior culinary role, preferably as an Executive Chef or Sous Chef in a high-volume, high-quality kitchen.
Skills:
Expertise in a variety of cooking techniques and cuisines.
Strong leadership and team management skills.
Excellent organizational and time management abilities.
Exceptional communication skills and customer service orientation.
Proficiency in budgeting, inventory management, and cost control.
Certifications: Food safety certification and other relevant culinary certifications are preferred.
Age Range: Ideally 30 to 45 years of age.
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