- Diploma/ degree in relevant culinary courses
- Must have a minimum of 5 years' work experience in a similar position in 4/5-star hotel
- Should be vastly informed and updated of the industry calendar events and target customer spending behaviors to drive sales in conferences.
- Computer Competent
- Must possess excellent leadership skills with the ability to effectively manage kitchen team and coordinate smooth relationships with other department in various projects and responsibilities
- Excellent analytical skills
PERSONAL ATTRIBUTES- Team player and competent to work in a team.
- Ability to adapt to changes and to be responsive in any/all situations.
- Multi-tasking ability and good judgment with the ability to work under pressure.
- Flexible to work during night shifts occasionally.
- Well exposed and or attributed with professional interpersonal skills.
Head Chef - Nairobi, Kenya - Powermax General Electrical Merchants Ltd
Description
RESPONSIBILITIES:
1. Planning and directing food preparation and culinary activities; ensuring standardization in portioning and training other hotel staff on new menus
2. Estimating food requirements and food/labor costs
3. Complying with nutrition and sanitation regulations and safety standards
4. Maintaining a positive and professional approach with coworkers and customers and handling customer complaints.
5. Routine training of other chefs/ line cooks
6. Estimating the amounts and costs of required supplies and make the orders while adhering to the quality and budgets set in coordination with procurement.
7. Ensuring that the food operations are controlled in a manner which reaches the desired cost of sales and maximizing potential and optimizing resources.
8. Maintaining a high level of food quality and production with the aim of exceeding customer's expectations.
9. Guiding the cooks and other kitchen staff on preparation and presentation of meals.
10. Ensuring the security of all foods and equipment by maintaining procedures laid down by the Health and Safety Policy.
11. Creating new menus and recipes / reviewing the exiting ones
12. Planning shifts, allocating duties and supervising the kitchen staff, and ensuring adherance to hotel policies.
13. Manage food cost and inventory
14. Inventory management; ensuring all stocks, kitchen equipment and related registers are well maintained and updated
15. Any other duty as may be assigned from time to time.
KEY REQUIREMENTS (QUALIFICATIONS AND SKILLS)
