Head Chef at Ando

REPORTING LINE: EXECUTIVE CHEF

TRAVEL UP TO: 20% MAINLY WITHIN NAIROBI

You must be passionate about food and cooking.

Main Responsibilities and Accountabilities

• Manage and maintain food quality and cost control
• Maintenance of high hygiene standards in the kitchen
• Minimize guest complaints and maximize compliments on food
• Adhere to quality and proper food presentation
• Maintain the standards of food production and presentation set by the establishment through proper supervision of all the branches.
• Ensue consistency in food preparation is adhered to at all times in all branches
• Ensure all food prepared is tasted and acceptable for service
• Maintain the laid down recipes
• Eliminate waste, control stock rotation and portion control while ensuring no compromise on set standards
• Responsible for kitchen equipment and tools to prevent misuse and damage.  
• Ensure pilferage is controlled in the kitchen at all times.
• Responsible for the day-to-day running of the kitchen.
• Not to divulge any recipes or methods of cooking to competitors.
• Handling of emergency cases effectively and efficiently.
• Be a master of proper communication system in the establishment.
• Give briefs and feedback on kitchen operations to your staff regularly.
• Carry out daily inventory spot checks on all prepared food and ensure they conform to business projection.
• Ensure all supplies are done on time and of agreed quality.
• Manage ‘First in First out’ procedure on all supplies or mise en place.
• Liaise with managers on daily basis to obtain guests feedback and take appropriate measures where there are concerns.
• Plan and have a proper duty roster at all times for your staff.
• Train and motivate the staff under your control an ensure discipline is maintained.
• Hold meetings with your staff and guide them on their performance or changes thereof.
• Carry out self-appraisals and update on performance on regular basis.
• Recommend any new products or supplies to your superiors for approval.
• Recommend the right staff members for any promotion or training when necessary.
• Should ensure staff are in proper and clean uniforms..
• Maximize the teamwork spirit to all staff.
• Create and maintain a harmonious working relationship within the department and with other departments.
• Take any other instructions as may be given to you from time to time from your superiors.

 Experience 

• 5 years and above in kitchen supervisory or management roles in the kitchen
• Customer service training
• Multi-skilled
• Controls and costing knowledge
• Purchasing ability
• Food safety training (HAACP, ISO, etc.)
• Optimization of labor
• Strong leadership skills
• Great communicator both oral and written