Office Chef - Nairobi, Kenya - ATL Global Business

Description

We are looking for an innovate and experienced chef to join our company as an Office Chef. You will be responsible for preparing, cooking and presenting food to our staff, guests and customers. You will need to be creative, develop new dishes, determine new dishes, determine specials of the day, and put together a menu that feels fresh and exciting to our customers.

Main duties and responsibilities

1. Ensure that all dishes are cooked well and presented in an aesthetically pleasing way
2. Plan, prepare, and cook daily meals for employees, considering diverse dietary requirements and preferences
3. Oversee food preparation, checking that all kitchen staff are performing their duties
4. Monitor equipment quality and order new equipment as needed
5. Prepare kitchen budget; determine how much food and supplies need to be ordered
6. Responsible for maintaining a clean and organized kitchen area, managing inventory, and ensuring food safety and hygiene standards are met
7. Ensure that all meals are prepared and served on time, maintaining high quality and presentation standards
8. Collaborate with the HR department to collect feedback from employees regarding meal preferences and satisfaction.
9. Adhere to food safety and hygiene regulations, including proper handling and storage of perishable items, as well as cleanliness of utensils, equipment, and work surfaces
10. Monitor and manage food costs, ensuring efficient use of ingredients and minimizing waste
11. Stay updated on current food trends, techniques, and nutrition to continuously improve menu offerings
12. Provide guidance and training to kitchen staff or assistants, if applicable

Skills and Competency requirements

1. Proven experience as a Chef Cook, preferably in an office or similar environment.
2. Culinary diploma or equivalent certification is strongly preferred.
3. Extensive knowledge of food preparation techniques, kitchen equipment, and cooking methods.
4. Familiarity with various dietary requirements and restrictions.
5. Strong organizational and time management skills, with the ability to multitask and meet deadlines.
6. Excellent communication and interpersonal skills to interact with employees and gather feedback.
7. Ability to work independently, take initiative, and make informed decisions.
8. Knowledge of food safety and hygiene regulations, with experience implementing proper practices.
9. Ability to adapt and be flexible in a fast-paced and dynamic work environment.
10. Creativity and ability to innovate in menu planning and presentation.