2 weeks ago
Job Summary
The Head Chef is responsible for overseeing the entire kitchen operations, including menu planning, food preparation, staff management, and maintaining high standards of culinary excellence. The role requires a creative and experienced chef with strong leadership skills to lead a team of kitchen staff in delivering exceptional dining experiences. This position involves providing training, guidance, and feedback to ensure exceptional kitchen workflow which will result to unique dining experience , creating a collaborative work environment, and ensuring the proper handling of stock and delivery. Work requirements and tasks will be guided by the laid down policies and procedures which is reviewed periodically but will fall broadly in the following Key Responsibility Areas (KRAs):.
- Minimum Qualification : Diploma
- Experience Level : Mid level
- Experience Length : 5 years
Job Description/Requirements
Duties and Responsibilities:
Menu Planning and Development (20% Weight)
Develop innovative and appealing menus that align with the restaurant's concept and customer preference.
Regularly update menus to incorporate seasonal ingredients and culinary trends.
Success Indicators:
100% Customer satisfaction scores related to menu variety and appeal.
Food cost percentage maintained at 30-40%.
100% Menu item profitability and contribution margins.
50% Sales performance of new menu items.
100% Waste reduction related to menu planning.
Food Preparation and Cooking (15% Weight)
Oversee the preparation and cooking of all menu items to ensure consistency, quality, and adherence to established standards.
Monitor portion control and presentation of dishes.
Success Indicators:
100% Order accuracy rate.
Efficient prep and cook times.
100% Consistent portion sizes and presentation.
0% Customer complaints related to taste, temperature, or appearance.
Staff Supervision and Training (10% Weight)
Lead and manage kitchen staff, including chefs, cooks, and kitchen assistants.
Provide training and guidance to enhance the skills and performance of the kitchen team.
Success Indicators:
Over 90% Staff satisfaction.
50% Reduced employee turnover rate.
Monthly training completion and competency assessments.
100% Team productivity and morale.
100% Reduced absenteeism and improved punctuality.
80% Internal promotions vs. external hires.
100% Compliance with SOPs and kitchen protocols.
Quality & Stock Control (10% Weight)
Implement and maintain quality control measures to ensure all food items meet the highest standards of taste, presentation, and safety.
Conduct regular taste tests and inspections of prepared dishes.
Ensure quality stock controls, i.e., use of FiFo (First-in, First-out).
Success Indicators:
100% Positive Internal audit results.
0% Rate of returned dishes or re-prepared orders.
0% Negative customer reviews mentioning food quality.
100% Compliance with standard recipes and plating guides.
100% Consistency across shifts/chefs.
Collaboration with the Front of the House (10% Weight)
Collaborate with front-of-house staff to ensure seamless coordination between the kitchen and dining areas.
Address customer feedback and preferences.
Success Indicators:
100% Smoothness of service flow and communication during peak hours.
0% Error rate due to miscommunication between kitchen and service staff.
85% Joint team meetings or briefing attendance.
Positive feedback from FOH on kitchen performance and responsiveness.
Special requests or dietary needs handled correctly.
Hygiene and Safety (15% Weight)
Enforce strict hygiene and sanitation standards in the kitchen.
Ensure compliance with health and safety regulations, including the proper handling and storage of food.
Success Indicators:
100% compliance with health, safety, and food safety rules.
100% compliance with the company's Standard Operating Procedures.
100% Health inspection scores and compliance reports.
0 Number of incidents or near-misses in the kitchen.
100% Staff hygiene compliance rate.
Maintained frequency of deep cleaning and sanitation logs.
100% Food safety training completion rate.
100% Proper food storage and labeling compliance.
Menu Costing (10% Weight)
Calculate and analyze the costs associated with menu items to determine pricing strategies.
Adjust menu prices as needed to maintain profitability.
Success Indicators:
50% Monthly increased profit margins in kitchen sales levels.
50% Growth of new clientele base.
10% Monthly growth in sales revenues.
Speed of implementation for seasonal or promotional menus.
Timely feedback from front-of-house and customers on menu changes.
Timely ingredient availability.
Innovation and Trends (10% Weight)
Stay updated on culinary trends and industry developments.
Introduce new and innovative cooking techniques and menu items.
Success Indicators:
Frequent updated cooking techniques.
Monthly training on the new trends and industry developments.
Additional Key Performance Indicators:
80% Increase in cost control
80% Increase in Inventory Management
80% Increase in Stock control and replenishment
Experience Profile:
Degree/Diploma in food production or related field.
Minimum of 5-8 years' experience in leading kitchen operations.
Good Knowledge of hygiene and sanitization regulations.
Personal Attributes:
Good interpersonal skills.
Excellent leadership and team building skills.
Well organized and detail oriented.
Strong work ethics.
Meticulous attention to detail.
Strong organizational skills.
Submit CV to hr@camelliagardens.co.ke
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