Job Title: Executive Chef – Hospitality
Industry: Hospitality
Location: Nairobi
Salary: 200k-
250k
Our
Client is a well-established Hotel in Nairobi.
They
seek to hire an executive chef who will be in charge of all other staff in the
kitchen section with the key role of supervising and training chef-de-parties,
cooks, and all kitchen staff to ensure order, compliance to set standards
discipline, and speedy, the dispensation of food orders.
In
addition to directing the preparation, seasoning, baking, and cooking of all
foods and salads, he/she shall plan and price menu items, order supplies, and
keep records and accounts of the kitchen.
Key
Responsibilities
Financial
· Champions
menu costing in liaison with cost controller
· Monitors
food cost and accounts for a rise or dip in the same
· Assists in the development of the Kitchen budget
· Monitors
and manages kitchen costs
· Participates
in monthly profit and loss report reviews
· Reviews
sales to identify non-moving food items to facilitate menu review
Purchasing
· In
liaison with the purchasing manager, carry out market surveys for fresh and reasonably
priced produce to ensure suppliers are providing the hotel with high quality
supplies at competitive prices.
· Places
all the market orders for food items through the purchasing department
· Inspects
to ensure that what is delivered is actually what was ordered and corresponds
to the invoice and delivery note.
· In
charge of food supplies quality assurance
Production
· Creates
exciting menus
· Ensures
that food ingredients are received are properly stored.
· Ensures
that basic preparations; Deboning, Portioning, Peeling, Cutting, etc. are
properly done avoiding unnecessary wastage.
· Ensures
that proper cooking methods and recipes are followed.
· Checks
to ensure that the right color, taste and texture of food is consistently
maintained.
· Ensures
that food is properly served and presented, within specified time frames.
· Ensures
that hygiene standards are observed and maintained at all times.
Human
Resources Management
· Prepares
a Duty Roster and leave chart for the Kitchen Brigade.
· Collaborates
with the Human Resource Manager to ensure that competent employees are
recruited into the kitchen
· Conducts
performance management for employees in the kitchen
· Assesses
training needs and train teams accordingly.
Equipment
Maintenance
· Takes
care of all the operating equipment by ensuring they are regularly serviced and
facilitates the purchase of new ones where necessary.
· Ensures
that the kitchen, stores and fridges are clean and properly arranged at all
times.
Customer
Service
Demonstrates
service attributes in accordance with industry expectations and company
standards including:
· Being
attentive to Guests
· Accurately
and promptly fulfilling Guests requests
· Taking
appropriate action to resolve guest complaints
· Anticipating
guests’ culinary needs
· Appreciating
the dynamic nature of the Hotel industry and extending these service attributes
to all internal customers
· Staying
abreast of new trends in the culinary world in order to stay ahead of the
competition
Health,
Safety and Security
· Ensures
proper cleaning of the kitchen department before, during, after service.
· Should
be familiar with Company Health and Safety Policies and ensure the kitchen
department promotes and complies with them
· Should
be familiar with the Health and Safety measures in the hospitality industry as
a whole including first aid, fire and emergency procedures
· Should
take responsibility to rectify hazardous situations by reporting major areas of
concern to the Engineering department
Qualifications
and Requirements
· Diploma
in Food Production
· Eight
years’ experience, three of which must have been as a Sous Chef and above in a
4 or 5 star establishment
· HACCP
and hygiene training
· Demonstrates
a high level of supervisory, training and coaching skills.
· Operates
with a high degree of professionalism, ethics and integrity
· Prepared
to commit a great deal of time and effort in order to succeed, often days can
be stretched from 10 hours to 12 hours or more depending on the business
demands
How to
Apply
If
you are up to the challenge, and possess the necessary qualification and
experience; please send your CV only quoting the job title on the email subject
(Executive Chef- Hospitality) to jobs@corporatestaffing.co.ke before 14th
February 2023.