Summary
Date Posted: Tuesday, October 24 2023, Base Salary: Not Disclosed

JOB DETAILS:
JOB PURPOSE
To assist the Executive Chef/Head Chef with the overall kitchen operation and ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the kitchen operation and administration.

DUTIES AND RESPONSIBILITIES
• To ensure that all food items are prepared as per the standard recipe while maintaining portion control and minimizing waste.
• To ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained.
• To ensure that the culinary department adheres to all company and hotel policies and procedures.
• To frequently verify that only the highest quality products are used in food preparation.
• To ensure that all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.
• Responsible for the supervision of all stewards and their activities within the culinary department.
• To ensure that weekly work schedules and annual leave planners are administered and filed correctly.
• To ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
• To delegate responsibilities to subordinates as required.
• Coach and counsel employees in a timely manner and in accordance with company policy.
• To identify the developmental needs of kitchen staff, provide coaching and mentoring, and also help them improve their knowledge or skills.
• To perform any other additional duty as assigned by the management.

KEY PERFORMANCE INDICATORS
• No delays in food production.
• Control wastages in the kitchen.
• No shortage of ingredients in the store.
• Customer feedback.

EDUCATION QUALIFICATION, EXPERIENCE, SKILLS, AND TRAITS
• Degree or Diploma in Culinary Science Arts
• Safe Food Handling Certification
• Minimum of 5 years’ experience.
• Preferred candidate nationality: Kenyan.
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures for the Indian Section.
• A good understanding of food handling principles
• Well organized and having an eye for detail and creativity.
• Good understanding of Hygiene/ HACCP for Food Production.
• Ability to multi-task.
• Must be well groomed and maintain impeccable hygiene standards.


Work Hours: 8

Experience in Months: 60

Level of Education: Bachelor Degree

Job application procedure

To apply, kindly submit your application on our Applicant Tracking System (ATS) at ats.flexi-personnel.com  by 27th OCTOBER 2023 under the SOUS CHEF job posting.

All applicants are advised to adhere to application guidelines for consideration. Only shortlisted candidates will be contacted.

NB: Flexi Personnel does not charge candidates for job placement.


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