Executive Chef

ABOUT THE COMPANY

We are a comprehensive Human Capital Consultancy firm dedicated to helping organizations just like yours with their HR activities and work.

JOB SUMMARY

Job Location : Eldoret , Kenya.Reports to : Executive Director .

RESPONSIBILITIES

Duties and Responsibilities.● Develop and review menus occasionally as will be dictated by the business demands● Ensure correct costing of menus and manages the food cost as required● Oversee and conduct departmental meetings● Facilitate effective manpower planning● Control departmental budget● Maintain discipline in the department.● Manages and follows up on all the maintenance issues.● Ensure dishes are correctly garnished, of correct portion size and nicely presented through the Ass. Chef● Conduct performance appraisals and identify staff training needs● Identify high performers in the department for reward and recognition.● Oversee departmental trainings● Ensure that set brand standards and standard operating procedures are followed.● Providing Weekly Reports to Management● Ensuring compliance with licenses● Ensuring delivery of quality goods and services from suppliers and Vendors● Inventory management; track stock levels of food, supplies, and equipment, forecast needs, and oversee purchasing and receiving of items - supervising duties of the procurement officer.● Managing Finances; take ownership of budgets and cost control methods to minimize expenses; have an understanding of the monthly profit and loss;● Address customer needs, comments, and complaints● Maintain high standards of quality control, hygiene, and health and safety● Evaluating employee performance, addressing problems, and planning for staff development needs● Oversee that the billing procedure after a service is handled correctly.Qualifications.● Minimum Diploma in Culinary Art Studies● At least five years experience as a Chef and two as a Head Chef● Cool, calm, composed and pleasant Flexible in approach of issue and responsible● Ability to handle simultaneous assignments under pressure● Good managerial skills● Excellent kitchen management skills● Sound understanding of cost management and revenue generation in the kitchen

REQUIRED SKILLS

Budgeting, financial planning, Cost tracking, analysis, Leadership skills, Food and beverage, Kitchen management, Quality control and supervision, Cooking, food preparation, Customer comfort and safety, Stock and inventory management, Supply and inventory management (restaurant)

REQUIRED EDUCATION

Diploma, Associate's degree