Hotel Kenyan Jobs
Vacancy: Executive Chef
Job Purpose:
- Responsible for all food production and develop menus, food purchase specifications and recipes and supervise staff.
- Develop and monitor food and labour budget for the department and maintain highest professional food quality and sanitation standards.
Duties:
- Plans menus for all food outlets at the lodge.
- Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goals.
- Approves the requisition of products and other necessary food supplies.
- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
- Establishes controls to minimize food and supply waste and pilferage.
- Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
- Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
- Prepares necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
- Attends food and beverage staff and management meetings.
- Cooks or directly supervises the cooking of items that require skillful preparation.
- Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
- Evaluates food products to assure that quality standards are consistently attained.
- Interacts with food and beverage management to assure that food production consistently exceeds the expectations of guests.
- In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
- Evaluates products to assure that quality, price and related goods are consistently met.
- Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
- Provides training and professional development opportunities for all kitchen staff.
- Take part in guest relations and client satisfaction initiatives.
- Support safe work habits and a safe working environment at all times.
Skills and Qualifications
- A diploma from Kenya Utalii College or any other recognized institution (food Production)
- At least 5years working experience.
- Experience in Lodge will be an added advantage.
- At least two years’ experience in a lodge.
- Computer literate with basic knowledge of food and beverage controls
- Excellent communication and interpersonal skills.
Interested and qualified candidates to send email with cv and application letter only with subject line EXECUTIVE CHEF VACANCY to; hrd@aalodges.com and cc to; aatalent254@gmail.com so as to reach us by close of business Thursday May 15, 2014
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