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Job Summary

Our client a high end restaurant is currently looking to hire a Head Chef.

  • Minimum Qualification: Diploma
  • Experience Level: Senior level
  • Experience Length: 3 years

Job Description

Responsibilities
•    Overall responsibility to oversee all of the kitchen operations.
•    Controlling food costs and overhead costs
•    Approximating kitchen costs and adhering to a budget for all purchases.
•    Organizing duty and work schedules and optimization of the kitchen team.
•    Monitor adherence to general and deep cleaning schedules.
•    Routinely check that all the kitchen equipment and machines are in good working condition.
•    Responsible for hiring, managing, training and performance management of kitchen staff.
•    Disciplining staff in breach of restaurant operating procedures and policies
•    Actively checking and approving the quality of dishes prior to serving it to customers.
•    Confirming that all the food being sold is up to standard and fresh through monitoring order patterns and the daily stock levels.
•    Training the kitchen team about the interpretation of recipes, food production and presentation, correct portions and quality standards expected.
•    Control and monitor stock levels and checking that FIFO policy is followed.
•    Identify ingredients and other kitchen or store shortages and plan orders.
•    Ensure the highest level of hygiene is maintained in the kitchen in relation to food, the kitchen itself and personal hygiene.
•    Observe adherence to food safety guidelines and checks
•    Adopt and comply with health and safety procedures in the kitchen.
•    Continuous interest in improving on existing menu items and creating new dishes with a focus on quality and variety.
•    Develop specials, promotions, buffet themes, cocktail menus, banquet menus and create standard recipe cards to ensure consistent quality
•    Keep abreast of market trends and products offered by competitors
•    Promote a culture of cooperation and mutual respect between co-workers.
•    Encourage a team-oriented working environment with open communication.

Qualifications
•    Diploma/Certificate in Food production or equivalent qualification
•    At least 3 years of experience in kitchen management and well conversant with barbecue recipes
•    At least 3 years of experience as a Head/Sous chef preferably in a top class hotel or restaurant with proven track record.
•    Exceptional leadership and communication skills. Computer literate
•    Be familiar with developing menus and have outstanding cooking skills, demonstrate passion for food
•    Ability to work under pressure and with minimal supervision.
•    Organized and keen on details and quality.
•    Supervisory skills and ability to delegate and follow up on tasks.
•    Team-oriented with the ability to train others.
•    Health and safety training certifications.
•    Flexible and able to adapt to changes.
•    Familiarity with cost management procedures.
•    Interest in continuous improvement and able to take initiative.
•    In touch with the latest trends in cooking and best processes in the kitchen.

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