Position Required in our Food Production Brigade
Position - Head Cook / Kitchen In-charge
Academic Qualifications - A mean grade of C(Stand) at KCSE level
Professional Training & Certification - Appropriately trained in culinary art, food production or related field at a recognized hospitality training institution. Degree/Diploma - a definate advantage
Experience - At least 6 years experience in a busy progressive hotel kitchen or high volume commercial kitchen
Knowledge - An all rounder kitchen personnel with deep understanding of the workings of the different sections of the kitchen shall be given priority
Managerial Skills - Ability to put together a team for common goal and purpose. Motivate and create a positive work environment for efficiency for fulfillment of personal and organizational objectives
Key attributes
Team leadership - Ability to direct, train, mentor and organize all kitchen staff
Culinary Expertise - Demonstration of deep understanding of various recipes from different cuisines
Production Oversight - Participate and direct supervise production, ensuring adherence to recipes, quality standards and presentation
Quality Control - Conduct final quality checks before dispatch including taste, temperature, portion and adherence to safety standards
Cost Control - Deep acumen in food costing so as to maintain acceptable level for comfortable profit margins
Menu Development and Engineering - Insight in menu planning, recipe development and re-calibration to ensure increased sales
Compliance - strictly enforce sanitation, food safety and and health standards (e,g HACCP) at all times