Alternate Doors Head Chef Jobs in Kenya
Alternate Doors Head Chef Jobs in Kenya Our Client a business class hotel is currently looking to hire a Head Chef.
Role and Responsibilities
Overall responsibility to oversee all of the kitchen operations.
Ensure the smooth running of operations and take corrective action to ensure compliance with recipes and food presentation standards as well as guest satisfaction.
Controlling food costs and overhead costs
Approximating kitchen costs and adhering to a budget for all purchases.
Providing feedback, advice and reports to the General Manager regarding changes within the restaurant, challenges, and trends as well as sharing with the kitchen team new communication.
Organizing duty and work schedules and optimization of the kitchen team.
Monitor adherence to general and deep cleaning schedules.
Routinely check that all the kitchen equipment and machines are in good working condition.
Responsible for hiring, managing, training and performance management of kitchen staff.
Disciplining staff in breach of hotel operating procedures and policies
Actively checking and approving the quality of dishes prior to serving it to customers.
Confirming that all the food being sold is up to standard and fresh through monitoring order patterns and the daily stock levels.
Training the kitchen team about the interpretation of recipes, food production and presentation, correct portions and quality standards expected.
Control and monitor stock levels and checking that FIFO policy is followed.
Confirm that all the menu items listed are available for sale.
Identify ingredients and other kitchen or store shortages and plan orders.
Health, Hygiene and Safety
Ensure the highest level of hygiene is maintained in the kitchen in relation to food, the kitchen itself and personal hygiene.
Observe adherence to food safety guidelines and checks
Adopt and comply with health and safety procedures in the kitchen.
Continuous interest in improving on existing menu items and creating new dishes with a focus on quality and variety.
Develop specials, promotions, buffet themes, cocktail menus, banquet menus and create standard recipe cards to ensure consistent quality
Keep abreast of market trends and products offered by competitors
Promote a culture of cooperation and mutual respect between co-workers.
Encourage a team-oriented working environment with open communication.
At least 5 years of experience in kitchen management.
At least 3 years of experience as a Sous chef preferably in a top class hotel or restaurant Proven track record.
Exceptional leadership and communication skills. Computer literate
Be familiar with developing menus and have outstanding cooking skills, demonstrate passion for food
Ability to work under pressure and with minimal supervision.
Organized and keen on details and quality.
Supervisory skills and ability to delegate and follow up on tasks.
Team-oriented with the ability to train others.
Health and safety training certifications.
Diploma/Certificate in Food production or equivalent qualification
Flexible and able to adapt to changes.
Familiarity with cost management procedures.
Interest in continuous improvement and able to take initiative.
In touch with the latest trends in cooking and best processes in the kitchen.
How to Apply
Please send your CV to
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