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Jul 25, 2017

Executive Chef Job in Kenya

CDL is a proactive Human Resource Management firm that has been in operation since 2003, providing a complete range of HR solutions. 

We pride ourselves in delivering the highest level of professionalism and expertise to our extensive client base in Africa.

We strive to provide our clients with unrivaled quality of personnel to increase the effectiveness of their operation; and  provide them with the region’s best fit in education, knowledge, skills and experience to suit their organization's needs.
Our services include:
  • Business Process Outsourcing;
  • Executive Recruitment Services;
  • Training;
  • Payroll Processing;
  • Human Resource Consultancy and HR audit;
  • Personality and Psychometric Assessment.
Our client, a globally well reputed hotel company is looking to fill the position of Executive Chef.

Job Description: Responsible for all food planning, preparation, production, and control for all food outlets and banquet facilities, and ensuring that the outlets and facilities meet the Hotel’s standards of quality.

Duties and Responsibilities
  • Train new Team Members using a Department Orientation Training folder
  • Draw up work schedules two weeks in advance and create the holiday schedule taking account of the needs of business, and observing the legal provisions, such as the Laws on working hours, the laws protecting young Team Members, the regulations of the industrial supervisory office and the social insurance institutions.
  • Carry out interviews and selection of applicants for positions in the kitchen area, and an assessment of Team Members at intervals of three and twelve months.
  • Issue warnings and promotions in cooperation with the Human Resource Manager
  • Reduce fluctuations by a timely, motivation style of Personnel Management
  • Carry out weekly kitchen meetings and meetings with the relevant stewarding company
  • Carry out inventories in daily, weekly and monthly rhythm and draw up analyses of the results of the inventories; if necessary drawing up action plan with the Director of Operations.
  • Determine the current inventory of operating equipment in a monthly rhythm in cooperation with the F&B outlet, in order to keep breakage and disappearance to a minimumCarry out checks during the daily delivery of goods for volume, weight, and quantity in cooperation with the Purchasing Manager.
  • Use of the Client’s Purchasing agreement, in order to obtain the best goods for the lowest price
  • Check daily goods deliveries taking account of the HACCP guidelines.
  • Training Team Members in the kitchen and stewarding area on the legal guidelines as defined in HACCP.
  • Responsible for observing the waste regulations issued and the corresponding sorting of waste
  • Direct contact partner for third party stewarding companies
  • Draw up lists of contractual services with the requirements profile for the stewarding company in relation to the areas requiring
  • Carry out regular meetings with the partner companies, with the relevant contact partners and the preparatory workforce and building managers, and carry out tours of inspection in order to ensure that the rule of hygiene are being observed and maintained
  • Carry out competition visits, in order to determine the offers of competitors, in order to offer a better and more attractive product and therefore to create the best offer for the areas restaurant, banqueting, bars, catering and room service, in cooperation with the Director of Operations, Banquets Manager, Room Service and Bars
Supportive Functions

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.
  • Assist F&B Manager in estimating annual food budget. 
  • Dine at local restaurants to observe the latest trends in food presentation/pricing.
  • Monitor outlets during peak periods to oversee production flow and presentation.
  • Maintain vacation schedule for proper staffing.
  • Report any equipment in need of repair or replacement to the Chief Engineer.
  • Perform other duties as requested, such as VIP parties and staff meetings.
  • Participate in the Manager-on-Duty Program as designated by the hotel
Physical Requirements:
Frequency Key: Rare - up to 1 hour, Occasional - 1-3 hours, Frequent - 3-6 hours, Constant - 6-8 hours
Physical Activity and Frequency
  • Sitting - Frequently
  • Walking, climbing stairs - Frequently
  • Crouching/Bending/Stooping - Occasional
  • Reaching - Occasional                       
  • Pushing/Pulling - Occasional       
  • Near Vision - Rare       
  • Far Vision - Frequently       
  • Hearing - Constant       
  • Talking - Constant       
  • Lifting/Carrying (15 lbs) - Occasional-20kgs   
  • Travel - Rare
Specific Job Knowledge, Skill and Ability
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
  • Considerable knowledge of mathematics (addition/subtraction/multiplication/division) to create and interpret reports, budgets, and forecasts.
  • Extensive knowledge of menu development, insight into marketing, cost and wage control.
  • Extensive knowledge of food products, standard recipes, and proper preparation.
  • Ability to analyze, forecast, and make judgments to ensure proper payroll and production control.
  • Ability to read, write, speak English to comprehend and communicate job functions.
  • Ability to safely operate complex food preparation machinery.
  • Ability to supervise a large staff and accomplish goals on a timely basis.
  • Ability to work in an environment with extreme temperature ranges(hot and cold)
  • Effectively conduct meetings, menu briefings, and maintain communication lines between team members and management personnel.
  • Ability to stand, walk, and or sit continuously to perform the essential functions of job for extended periods of time.
  • Ability to effectively deal with external and internal customers , some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these customers to resolve conflicts.
  • Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation.
  • Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
Qualification Standards
  • Minimum of four year college degree in related field preferred. Culinary Degree preferred.
  • Computer proficiency.
  • Must be conversant with ‘EQUILIBRIUM’ (especially the Hotel’s Credo), Esprit and the established departmental Brand Standards.
  • At least eight years in a related field preferred. Minimum of four years in culinary management preferably in a similarly sized hotel.
  • Knowledge in cost control.
  • Knowledge of Kitchen department organizational skills.
  • Guest contact and staff management experience.
  • Experience in menu planning and budgeting.
  • Licenses or Certificates
  • Must be able to obtain state health department certificate for food safety, sanitation. CPR/First Aid certification required.
How to Apply

Qualified persons to apply at [email protected] stating their current and expected salary
Only shortlisted candidates will be contacted.

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