Executive Chef Job in Kenya

Our client is in the Hospitality Industry currently recruiting anExecutive Chef.

Summary: Responsible for all food production including that used for restaurants, banquet functions and other outlets. Develop  menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the  department. Maintain highest professional food quality and sanitation standards.

Essential Duties and Responsibilities

• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establishes controls to minimize food and supply waste and theft.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Attends food and beverage staff and management meetings.
• Consults with the Food & Beverage Manager about food production aspects of special events being planned.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Evaluates food products to assure that quality standards are consistently attained.
• Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
• In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
• Evaluates products to assure that quality, price and related goods are consistently met.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Ensures that representatives from the kitchen attend service lineups and meetings.
• Periodically visits dining area when it is open to welcome members.
• Support safe work habits and a safe working environment at all times.
• Perform other duties as directed.

 Requirements

• A qualification in Food production
• At least  6-10  Year experience in a supervisory role in a Five  or Four Star Establishment

If you feel you fit the above role, please send your CV only quoting the job title on the email subject to jobs@alternatedoors.co.ke

N.B: We do not charge any fee for receiving your CV in our database nor for interviewing.

Only candidates short-listed for interview will be contacted.

For unsolicited applications,please drop your CV in our offices (Devan Plaza, Westlands 4th Floor) Monday to Friday- 3pm- 5.30pm ONLY