Chef De Partie
Title: CDP
Reports to The Head Chef
Responsibilities
To assist the head chef in ensuring consistency of product
delivery by being strict on menu executions, maintaining hygiene, managing the
pass, safety & hygiene standards, portioning control and handling personnel
and related issues.
- Assist
the head chef in coordinating the entire kitchen operation, stewarding,
cooks/ prep cooks and the pass during scheduled shifts.
- Responsible
for ensuring an outlet product Quality and Standard before the product
gets tothe customer.
- Estimates
food stocks, ordering supplies for the outlets supervise portion control
and quantities of preparation to minimise wastage and ensure customer gets
value for money
- Observes
stock levels and orders supplies, participates in monthly stocktake and
daily closing stocks for the allocated outlet
- Maintaining
high standards of quality control, personnel and proper food approved
- Visiting
clients on the table from time to time for quality check and customer
service
- Ensuring
FIFO policy is followed
- Responsible
for orienting, training and coaching and evaluation of new kitchen staff
- Ensuring
that the (HACCP) is adhered to on a daily basis by all members of staff.
- Keeps
the head chef fully informed of all rising issues,unusual matters of
significance, promptly taking corrective actions where necessary.
Qualifications
- Diploma
in Culinary Arts/Certification in Food and Beverage production or similar
qualification
- Bachelor’s
Degree in Hospitality related field would be an added advantage
- Management
and Supervisory skills
- HACCP
training would be an added advantage
- Over
3 years’ experience in supervision in busy International Restaurant/Hotel
Industry
HOT KITCHEN CHEF / SOUCIER
Qualifications
- Applicants
should have at least a Form Four certificate. (K.C.S.E) with some formal
training in culinary arts
- Prior
job related experience in a fast paced upper class hotel or restaurant as
a cook is a must
- Ability
to work well under pressure in a fast paced environment
- MUST
HAVE WORKED IN A MULTI CUISINE SET UP ESPECIALLY ITALIAN SET UP FOR AT
LEAST 1 YEAR IN THE HOT KITCHEN DEPARTMENT
PROCUREMENT OFFICER
The position reports to the General Manager
The successful candidate will manage the company’s supply of
products
The Procurement Officer’s responsibilities include laying
strategies to find cost-effective deals and suppliers.
Responsibilities
- Approve
the ordering of necessary goods
- Ensure
consistent supply of the highly consumed products
- Finalise
purchase details of orders and deliveries
- Examine
and test existing contracts
- Track
and report key functional metrics to reduce expenses and improve
effectiveness
- Collaborate
with key persons to ensure clarity of the specifications and expectations
of the company
- Foresee
alterations in the comparative negotiating ability of suppliers and
clients
- Perform
risk management for supply contracts and agreements
- Control
spend and build a culture of long-term saving on procurement costs
Qualifications
- A
minimum of 5 years proven working experience as a Procurement Officer
- Knowledge
of sourcing and procurement techniques
- Talent
in negotiations and networking
- Good
knowledge of supplier or third party management software:
- Aptitude
in decision-making and working with numbers
- Experience
in collecting and analysing data
- A
degree/Diploma in supply chain management, logistics or business
administration
How to Apply
To apply, interested candidates should send a copy of their
detailed CV with references to hr@mambo-italia.com Only
shortlisted candidates will be contacted.
Deadline for CV submission will be 29th february
2020
