Trianum
Hospitality is a boutique consulting and management firm that operates serviced
apartments and boutique hotels.
The company is seeking to fill the following positions:Chef
General
Purpose:
to manage all aspects of the kitchen and staff, and provide an efficient and
cost effective food service to the establishment.
Main
Duties:
- Responsible for
the training and managing the kitchen personnel;
- To create menus
and ensure that all menus are constantly updated, paying special attention
to seasonal availability.
- To ensure that
all menus are calculated correctly to obtain maximum gross profit.
- To ensure that
all staff are constantly trained to effect good portion control and
pleasing presentation of all dishes.
- To establish
presentation technique and quality standards;
- To hold daily
meetings with the Restaurant Manager to ensure that any special
arrangements properly communicated.
- To hold daily
meetings with the Sous-Chefs and Chefs des Parties to ensure smooth
running of all kitchen departments.
- To ensure that
all areas of the kitchen satisfy the most stringent hygiene requirements
and that staff who are ill or injured receive the correct treatment or are
not allowed to work.
- To ensure that
all staff are correctly dressed to satisfy statutory requirements as well
as enhancing the image of the establishment.
- To ensure that
all stocks are ordered to the correct quantities, quality and price.
- To ensure that
all stocks are being kept securely and under the correct conditions
applicable to each type of commodity stored.
- To regularly
meet with the storekeeper to ensure that the correct stocks are kept.
- To regularly
hold maintenance checks with the Maintenance Manager to ensure that no
equipment breaks down.
- To ensure that
all statutory notices are posted at all relevant points and that such
notices are conspicuously placed.
- To ensure that attendance
registers are kept daily and that any absenteeism is immediately brought
to the attention of the Personnel Department.
- To constantly
update your knowledge and skills of staff for the good of the
establishment and the profession.
- To conduct regular
stock checks/stock takes and to ensure that expenses are within budgeted
limits.
- To ensure that
all information which is required to compile meaningful budgets is
available at all times.
Qualifications:
- Degree or
diploma in culinary degree or related field or a combination of relevant
education and experience
- Five or more
years of industry and culinary management experience.
- Previous
experience with control of food and labor cost.
- Demonstrated
menu development, costing, cooking, presentation, and pricing of meals.
- Demonstrate
knowledge of HACCP, OSHA and other health and sanitation guidelines.
- Proficiency of
any hotel operating system, Microsoft Office Excel, Word and Outlook.
- Highly organized
and with excellent management ability
Please
reply in confidence by sending a detailed curriculum vitae to
hr@trianum.co.ke.
The
advert will remain open until the position is filled.