New
3 weeks ago

Job Summary

Applications are invited from qualified persons for the above vacant position.

  • Minimum Qualification:Diploma
  • Experience Level:Mid level
  • Experience Length:2 years

Job Description/Requirements

Location:    Razana Hotel, Nairobi
Department:    Kitchen   
Job Category:    Food Production
Start Date:    Immediately
Position Type:    Full-time   
Reports to:    Hotel Manager

Role and Responsibilities
•    Lead the kitchen brigade and ensure ongoing development of  team members.
•    Identify an effective approach to succession planning.
•    Create menus that meet and exceed customers' needs and conform to brand standards.
•    Ensure the consistent production of high quality food through all hotel food outlets.
•    Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among guests and team members.
•    Manage department operations, including budgeting, forecasting, resource planning, and waste management.
•    Manage all aspects of the kitchen including operational, quality and administrative functions.
•    Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events.
•    Maintain good communication and work relationships in all hotel areas.
•    Ensure that staffing levels are maintained to cover business demands.
•    Recruit, manage, train and develop the kitchen team.
•    Comply with hotel security, fire regulations and all health and safety and food safety legislation.
•    Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner.
•    Ensure food wastage program is adhered to so that margins are on target.
•    Responsible for ensuring that the monthly working schedules are made.
•    Perform other duties related to food and beverage service as assigned by the manager.

Requirements
•    Previous related experience as Head Chef or a high performing Sous Chef in a Five Star property is an added advantage.
•    Excellent leadership skills.
•    A creative approach to the production of high quality food.
•    A business focused approach to managing a hotel kitchen.
•    Excellent communication skills.
•    Excellent planning and organizational skills.
•    Ability to multi-task and meet deadlines.

Preferred Skills
•    Ability to spot and resolve problems efficiently.
•    Excellent leadership skills.
•    A creative approach to the production of high quality food.
•    Keep up with cooking trends and best practice.
•    Interest in continuous improvement and able to take initiative.
•    Conflict resolution skills.

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