KEY RESPONSIBILITIES
- Collaborate with the Head Chef and the Logistics and Guest Relations Manager to create and update menus that reflect seasonal ingredients, culinary trends, and customer preferences.
- Prepare and cook a variety of meals according to standardized recipes and the various dietary needs.
- Ensure the proper handling, storage, and freshness of ingredients.
- Master a wide range of cooking techniques, including grilling, sautéing, baking, braising, and more.
- Experiment with new cooking methods and ingredients to innovate and improve dishes.
- Supervise and train kitchen staff and kitchen assistants.
- Maintain a clean and organized kitchen, adhering to food safety and sanitation standards.
- Manage inventory and ordering of ingredients and kitchen supplies.
- Ensure that all dishes leaving the kitchen meet the established quality and presentation standards.
- Taste and adjust dishes as needed to maintain consistent quality.
- Showcase creativity and innovation in culinary creations, staying updated with food trends and experimenting with new flavors and ingredients.
- Monitor food costs and kitchen expenses to ensure profitability.
- Minimize food waste by efficient portion control and storage practices.
- Interact with the guests, take feedback, and accommodate special dietary requests as needed.
- Strive to exceed customer expectations and create a positive dining experience.
- Strictly adhere to food safety regulations and health codes to maintain a safe kitchen environment.
- Train kitchen staff on proper food handling and safety procedures.
- Adapt to the demands of a fast-paced kitchen environment, especially during busy periods and special events.
REQUIREMENTS
- A Diploma in Food and Beverage or equivalent culinary training is preferred.
- Proven experience as a chef in a professional kitchen.
- Strong knowledge of culinary techniques, food preparation, and presentation.
- Creativity and the ability to develop new dishes and menu items.
- Leadership and management skills to oversee kitchen staff.
- Excellent communication and teamwork abilities.
- Strong problem-solving skills and adaptability.
- Knowledge of food safety and sanitation regulations.
Method of Application
TO APPLY FOR THIS POSITION
Please send a single pdf attachment with the subject CHEF to [email protected], or send hard copies of the documents addressed to the Head of Human Resource and Administration, P.O. Box 555-10400 Nanyuki.
- A brief introduction of yourself (up to 300words), stating why you would be an excellent chef
- Curriculum Vitae (C.V)
- Include your academic/professional certificate.
Applications will be reviewed as received. The last day of review will be Wednesday 5th October 2023.
Only shortlisted candidates will be contacted.
