Chef-Nairobi

Core Duties and Responsibilities

Overall management of kitchen operations to achieve efficiency for a multi cuisine setting.

Overseeing the kitchen team and ensuring meals are prepared to a high standard while ensuring client satisfaction.

Implementing hygiene policies and examining kitchen equipment for cleanliness, safety at all times, ensuring the highest possible hygiene, sanitary and maintenance standards are adhered to.

Designing creative recipes, planning menus and selecting suitable plate presentation suitable to the client while also customizing for those that have special preferences or dietary restrictions.

Reviewing staffing levels to meet service, operational and financial objectives.

Hiring and training kitchen staff, such as cooks, food preparation workers, stewards etc.

Performing administrative tasks, taking stock of food and equipment supplies, and preparing purchase orders.

Coordinating junior chefs, cooks, other kitchen staff tasks.

Leading, motivating, and developing your kitchen team, while promoting and fostering a positive, collaborative professional and productive work environment.

Training of kitchen staff members to ensure that consistency and standardization are well maintained at all times in aspects of food quality, service delivery, portion sizes, presentation, new recipes, cooking techniques and use of equipment, and oversee cooking, performing food preparation process.

Attending and conducting meetings with food suppliers, other vendors for the department to review products, prices, quality, delivery etc.

Attending management meetings regularly, prepare and present relevant and other requested reports.

In charge of performance reviews of the Kitchen staff department, setting and monitoring performance standards for staff.

Conducting frequent and regular meetings with the Kitchen Team and management to communicate daily operational challenges & successes.

Ensuring all culinary and kitchen team are aware of standards and expectations.

Keeping up with current on new trends in the industry in order to retain relevance.

Ensuring that the kitchen heads utilize progressive corrective actions to correct, supervise and coach colleagues that need improved performance.

In charge of kitchen budgeting and cost control to ensure food production to achieve set budgets and minimize wastage/spoilage, including labour costs, and operational expenses, to ensure overall financial targets are met.

In charge of inventory to ensure that stock levels are optimal at all times food and equipment are available and meet quality standards while minimizing waste and in charge of procuring process for the kitchen department.

Industries:Management Consulting

Function: Others