Our client, a boutique hotel in Nanyuki is looking for a Head Chef .
The ideal candidate will be responsible for managing the kitchen section according to set standards, customer satisfaction and high level of sales in line with company policies and regulations.
The successful candidate MUST be conversant in HACCP systems, have a good understanding of policies relating to fire, hygiene, health and safety. He/ She MUST have over 5 years of experience as a Head Chef.
Key Responsibilities:
-Manage the assigned department to produce high quality products consistent with the hotel policies.
-Ensure adherence to proper cooking methods and presentation of food with colourful & artistic flair.
– Ensure correct items and amount of food is prepared prior to food service and is stored correctly.
– Interacting with guests during their stay and obtaining feedback.
– Maintain high standards of personal hygiene and ensure that the employees adhere to the same.
– Ensure adherence to the hygiene in the department and all equipment is well cleaned and stored.
-Maintain discipline in the department according to the property and company standards.
– Manage, train, review, implement and give feedback to employees on their job performance.
Key Qualifications:
-Relevant Diploma in Food Production from a Professional Hospitality Institution.
-Must have at least 5 years experience in a high-end hotel or a similar set up.
-Must have a good understanding of dietary requirements, stock rotation and control.
-Excellent Time Management, Hosting, Communication and interpersonal skills.
-Must have working knowledge of international menu costing and design and establish a cost management plan.
-Must have a good understanding of menu compilation, international cuisine & up to date market trends.
Our client, a boutique hotel in Nanyuki is looking for a Head Chef .
The ideal candidate will be responsible for managing the kitchen section according to set standards, customer satisfaction and high level of sales in line with company policies and regulations.
The successful candidate MUST be conversant in HACCP systems, have a good understanding of policies relating to fire, hygiene, health and safety. He/ She MUST have over 5 years of experience as a Head Chef.
Key Responsibilities:
-Manage the assigned department to produce high quality products consistent with the hotel policies.
-Ensure adherence to proper cooking methods and presentation of food with colourful & artistic flair.
– Ensure correct items and amount of food is prepared prior to food service and is stored correctly.
– Interacting with guests during their stay and obtaining feedback.
– Maintain high standards of personal hygiene and ensure that the employees adhere to the same.
– Ensure adherence to the hygiene in the department and all equipment is well cleaned and stored.
-Maintain discipline in the department according to the property and company standards.
– Manage, train, review, implement and give feedback to employees on their job performance.
Key Qualifications:
-Relevant Diploma in Food Production from a Professional Hospitality Institution.
-Must have at least 5 years experience in a high-end hotel or a similar set up.
-Must have a good understanding of dietary requirements, stock rotation and control.
-Excellent Time Management, Hosting, Communication and interpersonal skills.
-Must have working knowledge of international menu costing and design and establish a cost management plan.
-Must have a good understanding of menu compilation, international cuisine & up to date market trends.