Job Description

Head Chef Jobs, Hotel Jobs In Kenya, Alternate Doors Jobs

Our Client a business class hotel is currently looking to hire a Head Chef.

Role and Responsibilities

Operational Management

• 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.

Team Leadership

• 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

Quality Control

• 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.

Stock Management

• 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.

Menu Development

• 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

Relationship Management

• Promote a culture of cooperation and mutual respect between co-workers.


• Encourage a team-oriented working environment with open communication.

Qualifications

• 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

Preferred Skills

• 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 jobs@alternatedoors.co.ke

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