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.
Our client is seeking an experienced
Head Chef to join their award wining team.
Job description
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
Position Responsibilities
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.
Qualifications
·
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
Location: Naivasha
Working Hours: TBC
Salary: TBC
How to Apply:
Please follow the link to read more about this job and to apply.