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- The Executive Chef will be responsible for culinary excellence and leading the kitchen team by orchestrating menu development, ingredient procurement, and delivering top-tier quality dishes in line with the establishment's standards and financial objectives.
- Develop and review menus occasionally as will be dictated by the business demands.
- Ensure correct costing of menus and manages the food cost as required.
- Oversee and conduct departmental meeting
- Facilitate effective manpower planning.
- Control departmental budget.
- Maintain discipline in the department.
- Manages and follow up on all the maintenance issues.
- Ensure dishes are correctly garnished, of correct portion size and nicely presented through the Ass. Chef
- Conduct performance appraisals and identify staff training needs.
- Identify high performers in the department for reward and recognition.
- Oversee departmental training
- Ensure that set brand standards and standard operating procedures are followed.
- Providing Weekly Reports to Management
- Ensuring compliance with licenses
- Ensuring delivery of quality goods and services from suppliers and Vendors
- Inventory management: track stock levels of food, supplies, and equipment, forecast needs, and oversee purchasing and receiving of items – supervising duties of the procurement officer.
- Managing Finances; take ownership of budgets and cost control methods to minimize expenses; understand the monthly profit and loss.
- Address customer needs, comments, and complaints.
- Maintain high standards of quality control, hygiene, and health and safety.
- Evaluating employee performance, addressing problems, and planning for staff development needs.
- Oversee that the billing procedure after a service is handled correctly.
- Minimum Diploma in Culinary Arts Studies.
- At least five years as a Chef with two years in a Head Chef role.
- Calm, composed, and pleasant demeanor.
- Flexible and responsible approach to issues.
- Competence in handling multiple tasks under pressure.
- Strong managerial and kitchen management skills.
- Solid grasp of cost management and revenue generation within the kitchen
Executive Chef - , Uasin Gishu , Eldoret, Kenya - Eagle HR Consultants
Description
Job Purpose
Key duties and responsibilities
Knowledge and Technical Training:
Experience:
Personality Traits:
Management Skills:
Job Ref: EHC/026/2024