Job Summary

Our client is a fast casual dining restaurant located in Thika. They are looking to hire an experienced Executive Chef, who will be tasked with managing the kitchen team and ensuring quality food is served to all customers.

  • Minimum Qualification: Bachelor
  • Experience Level: Mid level
  • Experience Length: 3 years

Job Description/Requirements

Industry: Hospitality,
Location: Thika,
Gross Salary: 50-60k,

Key Responsibilities
•    Oversee all the food production, assist in daily food requirement orders, and maintenance of the highest professional food quality and sanitation standards
•    Ensure meals are produced on time, and sufficient quantities are available
•    Evaluate food products to ensure that quality standards are consistently attained
•    Maintain stock levels of all kitchen supplies
•    Ensure end of the month inventory is accurate
•    Plan orders of equipment or ingredients according to identified shortages
•    Approve the requisition of products and other necessary food supplies.
•    Delegate duties to kitchen staff as per the menu requirements
•    Ensure wastage is minimized by careful supervision of food preparation methods
•    Ensure proper hygienic storage methods are utilized to prevent food loss
•    Develop menus with new or existing culinary creations ensuring the variety and quality of the servings
•    Ensure food portions are maintained and food presentation is correct
•    Provide training and professional development opportunities for all kitchen staff.
•    Ensure proper staffing for maximum productivity and high standards of quality, stock closing and organize the issuing and receiving of kitchen supplies
•    Schedule and establish a regular cleaning and maintenance schedule for all kitchen areas and equipment.

Qualifications
•    Degree in Hospitality Management (Food Production Option)
•    3 years experience leading kitchen operations

•    Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals.
•    Demonstrate real passion for menu planning and leadership
•    Good knowledge of hygiene and sanitization regulations
•    Need to be able to manage staff, multitask when the kitchen gets busy, problem solving skills, and be keen to small details
•    Exceptional proven ability of kitchen management
•    Ability in dividing responsibilities and monitoring progress
•    Up-to-date with culinary trends and optimized kitchen processes
•    Charismatic individual
•    Groomed and presentable individual with outstanding communication skills

How to Apply
If you are up to the challenge, possess the necessary qualification and experience; please send your CV only quoting the job title on the email subject (Head Chef - Restaurant) on/before Friday 11th June 2021.

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