Job Description
• Our client;Africa's leading flexible workspace provider believes that employees are the most important part of any business and that by providing a working environment that supports and stimulates its members they will feel motivated and inspired to do their job. The client has 6 centers in Nairobi and is operational in other cities.
Job purpose
The chef plays a leading role by managing and coordinating tasks in the kitchen with the goal of ensuring food production is carried out according to established standards and procedures and policies, scheduling, training and development, purchasing, inventory, inter-department communications, and the enforcement of health and safety compliance.
Responsibilities
o Responsible for the day-to-day operation of the back of the house F & B Operations including procurement and inventory, preparedness, and stewardess area
o Work closely with the Head of Hospitality to create Menu concepts, and recipes and exceed member and guest expectations
o Coordinate the tasks and operations of the Kitchen and stewarding departments
o Ensure standards, policies, and operating manuals are established, adhered to daily, and regularly updated and communicated properly to the employees through ongoing training and communication
o Lead the execution of menus, specials, promotions, etc. for the 10th floor as well as all banquet business in the building and across all other Nairobi centers
o Liaise often with the Events team to ensure banquet operations are of the highest quality and meet member and quest expectation
o Ensure all dishes are prepared according to established standards and procedures with a focus on quality control and consistency
o Monitor guests' feedback and make recommendations for improvements or new products or services to meet quest needs.
o Ensure open and fruitful communication between the front and back of the house leading to efficient and effective work relationship
o Ensure strictest guidelines for food safety and handling are practices
o Coordinate the cleaning tasks of stewarding to ensure all kitchen facilities are cleaned, sanitized, and maintained to hygiene standards and develop strategies to influence appropriate action on problem areas
o Monitor and inspect kitchen and storage areas regularly to check storage temperatures and maintain accurate and up-to-date records
o Work with HR in the recruitment of your department to ensure the best candidates fill vacancies. This includes updating Job descriptions, responsibilities, reporting structure, KPIs, etc.
o Ensure all employees are properly onboarded, trained, and provided with ongoing development support
o Identify training opportunities related to performance gaps and market opportunities and develop training programs required to meet business goals
o Ensure all work areas are properly staffed
o Seek to maintain a work environment with high employee satisfaction and low turnover. putting people first
o Ensure all employees are properly evaluated prior to fulfilling their probationary period and for all bi-annual performance appraisals
o Assist management and HR to swiftly address cases of employee dissatisfaction, disciplinary action, workplace violence, discrimination, harassment, and others and perform corrective actions as necessary
o Analyze financial performance to ensure business profitability is in line with business goals and develop strategies to influence appropriate action on problem areas
o Manage food coast and kitchen labor costs as appropriate
o Oversee all purchasing, receiving, and inventory practices for Back of House F & B operations
o Accept any reasonable duties given to you from time to time by your direct report and senior management
Requirements;
o Professional certification in Culinary Arts or Sciences
o 2-3 Years Experience as Head Chef or Sr/Exec Sous Chef
o Advanced culinary skills including food preparation, flavor pairings, and other cooking best practices
o Knowledge of international trends in the restaurant industry
o Exceptional leadership skills to effectively manage a kitchen including training, directing, and supervising kitchen staff
o Creativity and quality control measures to create exceptional dishes for restaurant and event menus on a consistent basis
o Computer literacy with software to conduct operational procedures such as stock take, and procurement
o Understands and is committed to team objectives
o Strong time management and organizational skills
o Ensuring that kitchen staff adhere to quality, hygiene, and cleanliness standards
• Salary:
• kSH 140,000
• Location:
• Nairobi
• Career Level:
• Experienced
• Education:
• Degree
• Applications Dealine:
• 06/19/2023