Cysuites Apartment is looking for a Modern and a well motivated candidate to fill the possition of a cook.
Ensure preparation of food products are done effectively and correctly as per the laid down procedures
Set up workstations with all needed ingredients and cooking equipment
Keep a sanitized and orderly environment in the kitchen
Ensure all foods and produce received are well labelled, Date stamped and stored correctly
Ensure the standard recipes for all dishes are followed correctly and maintain uniformity of taste, Quality and portion control
Ensure food preparation procedures are followed with critical check on costs and wastage
Ensure all relevant documentations are maintained and report the same to immediate supervisor
Ensure all stock levels are maintained and correctly documented
Ensure to attend to any other duties that may be assigned by the immediate supervisor
Diploma or higher national diploma in food production
Certificate in Food production
Experience as a cook for at least three years
Knowledge in HACCP
Excellent record in kitchen operations and procedures
Exceptional cooking skills
Computer skills is an added advantage
Our client is an African Style Gourmet Burger restaurant with a chain of outlets based in Nairobi. They are looking to hire an organized, results-oriented Kitchen Supervisor who will be responsible for studying recipes and preparing high-quality Mise En Place, delegating tasks to kitchen staff to ensure meals are prepared in a timely manner.
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