GENERIC JOB DESCRIPTION
Our client is one of the first hotel companies to bring hospitality to Kenya. Winner of 13 luxury hotel awards and offering a range of accommodation in various locations in Kenya our Client is one of the top Tourism Companies to work for.
Assist the Executive Chef in the supervision of the Galley operations to be in line with the Company’s Standards.
Will work with the Executive Chef to update working schedules for all Cooks.
Ensure the Recipe review program is followed through by the head of sections.
Daily application of the Culinary Check List to monitor production and correct preparation
Both the Culinary check list and recipe review must be attached to the culinary package for office review
Will monitor working hours and fill out report of overtime for payroll purposes.
Be present during loading, controlling quality of fresh fish and fresh produce.
Must be knowledgeable with the established quality standards and Company Policies in order to supervise his or her subordinates.
Will give proper training to the new crewmembers and follow up on their progress.
Responsible for maintaining the quality and consistency in taste according to recipes and photos provided by the Main Office.
Communicates on a daily basis with the Provision Master to utilize perishable food items in due course. Check on the coolers in general to avoid shortages.
Monitor the food production and record leftover covers using the provided forms.
Control and provide daily food requisitions to the Provision Master for the next day preparation according to the Executive Chef forecast.
Must have complete knowledge of Rules and Regulations and ensure that they are followed throughout the entire operation on a daily basis.
Ensure that the kitchen cleaning schedule set up by the Executive Chef is followed by everyone after each service and exercising proper methods to prevent equipment damages.
Responsible for the control and maintenance of all equipment distributed to the cooks that need to be cleaned and sanitized after each service and returned to the Chef’s Office.
Responsible for the control and maintenance of all equipment in the Galley and report any damages or malfunctions doing the necessary follow up.
Ensures that all Cooks are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to Company policy.
Ensure that the Cooks from the storeroom to the kitchen observe the Company’s Rules and Regulations for transporting all provisions properly.
Oversee the preparation, presentation and is physically present during service. Duties might include the supervision of the afternoon teatime.
Responsible for the set up of the Food Line for the Restaurant Personnel, ensuring that there is enough variety and quantity.
Must issue requisitions for all the Catering equipment necessary for the smooth running of the operation.
Must have a thorough understanding of how Time and Attendance operates, be familiar with the contracts and work schedule hours/week and supporting documentation
Check all food requisitions and make the proper adjustments to the information given.
Check food handling and storage procedures wherever food is handled.
Follow up on the meat order; work with the butcher on what steps to follow. Monitor Portion Control accordingly.
Check on all kitchen equipment in your area that has to be fixed and report it to the Executive Chef on a daily basis. Assure proper cleanliness and sanitation of kitchen and food storage areas and equipment in all such areas, according to the USPH regulations.
Check all food storerooms daily. Assure that food is well rotated and “first in” is “first out”.
Enforces the established working schedule for the kitchen team, based on 10 hours a day and 7 days a week.
Assure complete managerial coverage during breaks or meetings.
Control overtime and proper time management procedures (work within the set budget).
Work as a team member. Does not make any changes without the knowledge of the Executive Chef
Enforce “Clean as you go” work habits.
Be instrumental in organizing an efficient flow of production. Check all daily events, delegate and follow up.
Maintain menus and food quality up to company standards.
Constantly thrive to upgrade the food quality and presentation and establish the necessary controls that would assure a high level of quality and consistency.
Check cleanliness and proper storage of food and equipment in all areas of food production.
Participate in daily, early morning meetings with the Ex. Chef, Outlet Chefs and Pastry Chef. Make sure the Chief Baker is informed of any changes.
Check proper storing of all equipment pertaining to his field of responsibility. Train crew to exercise responsibility.
Taste all foods on a daily basis and make necessary changes. Food needs to be ready for service 15 minutes before opening time.
Constantly check all ready to eat food is handled with plastic gloves only.
Attend all scheduled meetings on time.
· Certificate or qualification in food preparation and food hygiene qualification in cooking.
· 5 years experience in culinary arts
· Must be dual-skilled as manager and chef
· Significant previous experience of managing a team in a similar environment
Working Hours: TBC
How to Apply:
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