HEAD CHEF
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New
Job summary
Lead, supervise, and coordinate all kitchen staff including chefs, cooks, and kitchen assistants.
Min Qualification:
Diploma
Experience Level:
Mid level
Experience Length:
3 years
Job descriptions & requirements
JOB TITLE: HEAD CHEF
NATURE OF JOB: FULL TIME
INDUSTRY: HOSPITALITY
SALARY: KSHS.40,000
JOB LOCATION: ISIOLO
DUTIES AND RESPONSIBILITIES
Kitchen Leadership and Team Management
- Lead, supervise, and coordinate all kitchen staff including chefs, cooks, and kitchen assistants.
- Assign daily duties and responsibilities to kitchen team members to ensure smooth workflow.
- Provide training, mentorship, and guidance to kitchen staff to improve culinary skills and operational efficiency.
- Monitor staff performance and provide feedback to maintain high productivity and service standards.
- Prepare and manage staff schedules to ensure adequate kitchen coverage during operating hours.
- Foster teamwork, discipline, and professionalism within the kitchen.
Menu Planning and Development
- Develop creative and appealing menus that align with customer preferences and business objectives.
- Plan daily meals and special dishes while considering ingredient availability and cost efficiency.
- Regularly review and update menus to introduce new dishes and maintain variety.
- Standardize recipes and portion sizes to ensure consistency in taste and presentation.
- Collaborate with management on promotional menus, special events, and seasonal offerings.
Food Preparation and Quality Control
- Oversee the preparation and cooking of meals to ensure they meet quality, taste, and presentation standards.
- Personally prepare key dishes or supervise critical food preparation processes when necessary.
- Ensure meals are prepared in a timely manner to meet service demands.
- Conduct quality checks on ingredients and finished dishes before they are served.
- Maintain consistency in flavour, appearance, and portioning across all meals.
Kitchen Operations Management
- Manage the day-to-day operations of the kitchen to ensure efficiency and productivity.
- Ensure proper use and maintenance of kitchen equipment and appliances.
- Monitor workflow to minimize delays and maintain smooth service during peak hours.
- Implement systems that improve kitchen productivity and operational efficiency.
- Ensure compliance with established operational procedures.
Inventory Management and Procurement
- Monitor stock levels of food ingredients and kitchen supplies.
- Prepare purchase requisitions and coordinate with management to ensure timely procurement.
- Inspect deliveries to ensure quality and accuracy of supplies received.
- Maintain proper storage and stock rotation practices (FIFO) to reduce spoilage and waste.
- Keep accurate records of inventory usage and stock levels.
Cost Control and Waste Management
- Manage food costs by monitoring portion control and minimizing wastage.
- Track kitchen expenses and recommend cost-effective purchasing strategies.
- Ensure efficient utilization of ingredients to maximize profitability.
- Identify opportunities to reduce operational costs without compromising quality.
Food Safety, Hygiene, and Compliance
- Ensure strict adherence to food safety and hygiene standards in the kitchen.
- Maintain cleanliness and sanitation of all kitchen areas, equipment, and utensils.
- Ensure proper food handling, storage, and preparation procedures are followed.
- Train kitchen staff on hygiene practices and safety regulations.
- Ensure compliance with local health and safety regulations.
Collaboration and Reporting
- Work closely with management to improve food offerings and customer satisfaction.
- Provide regular reports on kitchen performance, food costs, and inventory levels.
- Address customer feedback related to food quality and service where necessary.
- Support management in planning catering services, special events, and operational improvements.
KEY REQUIREMENT SKILLS AND QUALIFICATION
- Diploma in Hospitality Management, Culinary Arts, or a related field.
- Minimum of 3 years’ experience as a Chef and at least 1-year experience as a Head Chef or in a supervisory kitchen role.
- Strong knowledge of culinary techniques, food presentation, and menu development.
- Proven leadership and team management skills.
- Knowledge of food safety standards and kitchen hygiene practices.
- Strong organizational, communication, and time-management skills.
HOW TO APPLY
- If you meet the above qualifications, skills and experience share CV on recruitment@britesmanagement.com
- Interviews will be carried out on a rolling basis until the position is filled.
- Only the shortlisted candidates will be contacted.
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