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Job Description

Title: Chef – Restaurant,

Industry: Hospitality,

Location: Thika,

Gross Salary: 40-50k,

Our client is a fast casual dining restaurant located in Thika. They seek to hire a well experienced Chef who will be tasked with studying recipes, setting up menus and preparing high-quality dishes and should be able to delegate tasks to all kitchen staff to ensure food is prepared in a timely manner.

Key Responsibilities

Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

Study each recipe, gather all necessary ingredients, cook and food in a timely manner

Delegate tasks to kitchen staff, supervise them and assist them whare necessary

Inform wait staff about daily specials and ensure appealing plate presentation

Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)

Monitor food stock and place orders

Check freshness of food and discard out-of-date items.

Ensure compliance with all health and safety regulations within the kitchen area

Ensure the correct disposal and storage of all food items as directed by the chef in charge.

Monitor and record temperatures of fridges and freezers, hot cabinets, serveries as directed by the chef in charge.

Ensure that assured safe catering principals are followed at all times encompassing legal requirements of the Food Safety Act.

To ensure that working areas are kept clean and tidy adopting a “clean as you go” policy.

To ensure that all foods served under your control are served and held at the required temperatures (probed and recorded).

Ensure that decanting methods and fridge discipline are strictly adhered to.

Ensure accurate records are maintained as directed by the chef in charge.

Ensure that the handing over procedures and opening up /closing down procedures are complied to, with emphasis on safety and security.

 

Qualifications

Degree in Hospitality Management (Food Production Option)

2 years experience leading kitchen operations

Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals.

Demonstrate real passion for menu planning and leadership

Good knowledge of hygiene and sanitization regulations

Need to be able to manage staff, multitask when the kitchen gets busy, problem solving skills, and be keen to small details

Exceptional proven ability of kitchen management

Ability in dividing responsibilities and monitoring progress

Up-to-date with culinary trends and optimized kitchen processes

Charismatic individual

Well-groomed and presentable individual with outstanding communication skills

 

How To Apply

If you are up to the challenge, possess the necessary qualification and experience; kindly send your CV only quoting the job title on the email subject to [email protected] or [email protected]

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