Title: Chef – Restaurant,
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.
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Check freshness of food and discard out-of-date items.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.
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
Well-groomed and presentable individual with outstanding communication skills
The job holder is responsible for planning, control and execution of all day to day aspects of wine making, spirit/ juice blending, monitors daily winery operations, and oversees the operation of winery processing equipment, co- leading processes and manpower to deliver efficient output at the desired quality.
As a Food & Beverage Cost Controller you are responsible to liaise closely with the Food & Beverage Department on various operational and cost related issues. You are also responsible to control record and monitor the receiving of goods at the hotel’s from the receiving to the various stores allocated in the hotel