Role Description
The primary purpose of the position is to manage the daily operations of the kitchen, supervise culinary staff, and ensure that all food production meets the highest standards of quality, safety, and efficiency while maintaining profitability through effective cost control.
Requirements & Qualifications
Level of Education
Atleast Secondary School Education (KCSE)
Specialized training/professional qualification
Atleast Diploma in Food Production and Culinary Arts.
Relevant Job Experience
Must have worked in a similar position for atleast three years.
Other competencies/skills/abilities required
Must maintain at all times highest standard of hygiene standards including correct food storage temperatures.
Must have good Planning, organization and attention to details skills.
Must have drive initiative and creativity.
Must have time management skills.
Must be a team player.
Must have Food Handler certificate.
Key Responsibilities
Directing the food preparation process and delegating tasks
Cooking and preparing high quality dishes
Assisting the Head Chef/create menu items, recipes and develop dishes
Supervising all kitchen activities
Supervising, motivating and working closely with the cooks
Being responsible for health and safety
Being responsible for food hygiene practices
Ensuring food quality and excellent standards are maintained for all dishes created
Assisting with determining food inventory needs, stocking and ordering
Ensuring the kitchen meets all regulations including sanitary and food safety guidelines
Assign duties to the hotel kitchen staff
Offer coaching and training to the cooks in the department
Implement fully the Jumuia Resorts Strategic plan and SOPs