Job Description

Job Title: Chef – Restaurant

Industry: Hospitality

Location: Thika

Gross Salary: 40k – 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 where 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• Check freshness of food and discard out-of-date items.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 principles 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; please send your CV only quoting the job title on the email subject (Chef-Restaurant) to
Vacancies@corporatestaffing.co.ke on/before Friday 28th May 2021.

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