Job Description

Job Description/Requirements

Department    Kitchen
Reports To    Executive Chef

GENERAL JOB DESCRIPTION
As a line chef, you will be working on a variety of stations in a high volume kitchen environment. You will be responsible for creating an exceptional culinary experience for the guests through preparation, cooking and food presentation.
Take leadership role during the absence of the Executive Chef

Must adhere to all sanitation regulations and requirements and also responsible for the correct handling and preparation of all food items and equipment. This position will also assist the Head Chef to plan and prepare quality service for the food and beverage production department.

KEY PERFORMANCE & EVALUATION AREAS
•    Provide the highest and most efficient level of hospitality service to our guests.
•    Works in the designated station as set by Executive Chef and/or Sous Chef.
•    Able to organise the assigned work area and efficiently put away orders.
•    Able to prepare and sells food within recommended time frames to meet Guest expectations.
•    Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
•    Able to produce quality product in a timely and efficient manner for the guests or staff.
•    Responsible to maintain cleanliness, sanitation at the assigned work area.
•    Responsible for preparing and cooking all food items by the recipe and to specification.
•    Prepare ingredients for cooking, including portioning, chopping, and storing food.
•    Prepare all menu items by strictly following recipes and yield guide.
•    Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
•    Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
•    Slices, grind and cooks meats and vegetables using a full range of cooking methods.
•    Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.
•    Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
•    Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
•    Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
•    Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
•    Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
•    Communicate any assistance needed during busy periods and report any incidents to the Executive Chef to ensure optimum service to guests.
•    Check and ensure the correctness of the temperature of appliances and food.
•    Serve food in proper portions on to correct serving vessels and plates.
•    Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.
•    Maintain correct portion size and quality of the food to the hotel's standards.
•    Minimise waste and maintain controls to attain forecasted food cost.
•    Review status of work and follow-up actions required with the Head Cook before leaving.
•    Assists in providing on the job training & development of new cooks.
•    Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.

KEY PERFORMANCE INDICATORS (KPI’s)
•    Excellent verbal and written communication skills.
•    Excellent interpersonal, negotiation, and conflict resolution skills.
•    Excellent organizational skills and attention to detail.
•    Strong analytical and problem-solving skills.
•    Ability to prioritize tasks and to delegate them when appropriate.
•    Ability to act with integrity, professionalism, and confidentiality.
•    Thorough knowledge of employment-related laws and regulations.
•    Proficient with Microsoft Office Suite or related software

EDUCATION & TRAINING
•    2 years of experience in similar role in a hospitality environment.
•    A diploma in hotel management, or a certificate /diploma in F&B Service from a recognized tourism industry.
•    A relevant degree is an added advantage.

ABILITIES
•    Ability to comply with all Food and Beverage brand standards.
•    Able to work constructively in a fast-paced work environment.
•    Able to maintain a calm, professional and supportive demeanor under pressure.
•    Able to be a proactive, problem solving, team player.
•    Able to create a positive working environment among the staff.
•    Able to be a mentor towards other staff members.
•    Able to work varying shifts and days as business needs dictate.                
•    Able to multi task.                                   
•    Able to meet deadlines.                               
•    Able to meet financial targets.
•    Willingness to develop team members and self.
•    Flexibility to respond to a range of different work situations.
•    Passion for delivering exceptional levels of guest service.

Candidates must be able to present the following documents:
1. Up to date Certificate of Good Conduct,
2. Valid NHIF card.
3. Valid NSSF card.
4. Health Clearance Certificate.
5. Certificate of Service from previous employers
6. Education & Training Certificates where applicable
    
Disclaimer:    This job description reflects the management’s assignment of essential functions; nothing herein restricts the management’s right to assign or reassign duties and responsibilities to this job at any time.

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