Head Chef Sous Chef
Head Chef Sous Chef
Posted on :
21-11-2024
Employer Active
1 Vacancy
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Job Description
Job Title: Head Chef / Sous Chef
Location: Nanyuki Kenya
Industry: Hospitality
Position Summary:
Our client seeks a talented and experienced Head Chef/Sous Chef to lead their kitchen operations in Nanyuki. The ideal candidate will have a passion for culinary excellence strong leadership skills and the ability to innovate while maintaining high standards in food preparation and service.
Key Responsibilities:
1. Kitchen Operations:
o Oversee all aspects of kitchen operations including food preparation presentation and service.
o Develop and maintain standard operating procedures to ensure efficiency and quality.
o Ensure compliance with health safety and hygiene standards.
2. Menu Development:
o Design creative seasonal and costeffective menus that cater to customer preferences.
o Incorporate local and international cuisine to appeal to a diverse clientele.
o Regularly update the menu based on customer feedback and trends.
3. Team Leadership:
o Recruit train and mentor kitchen staff to maintain a cohesive and highperforming team.
o Schedule shifts and manage staff performance and development.
o Foster a culture of teamwork and continuous improvement.
4. Inventory and Cost Control:
o Manage inventory ensuring adequate stock levels of ingredients and supplies.
o Negotiate with suppliers for highquality ingredients at competitive prices.
o Monitor food costs and minimize waste to achieve budgetary goals.
5. Customer Satisfaction:
o Ensure consistent delivery of highquality dishes that meet or exceed customer expectations.
o Actively address and resolve any issues related to food quality or service.
6. Culinary Innovation:
o Stay updated on culinary trends and incorporate innovative techniques and presentation styles.
o Organize and lead culinary events tastings and promotions to enhance the restaurants profile.
Requirements
Qualifications and Experience:
Bachelor s degree in Hospitality Management Culinary Arts or a related field.
Minimum of 5 years of experience in a similar role preferably in fine dining or highvolume kitchens.
Exceptional culinary skills and a deep understanding of various cuisines.
Strong leadership organizational and timemanagement abilities.
Proficiency in kitchen equipment inventory management and food cost analysis.
Certification in food safety and hygiene is an added advantage.
Employment Type
Full Time
Key Skills
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