Head Chef at Duma works

Duma Works is recruiting a Head Chef for one of our clients; a hotel situated in one of the largest towns in Kenya, Eldoret.

Scope and General Purpose:

To provide an efficient and cost-effective food preparation service to the establishment.

Reports to: Hotel Manager/Food & Beverage Manager

Responsible for: All kitchen staff

Liaises with: All other heads of department

Hours of Work: Flexible

Limits of Authority: According to the establishment.

Responsibilities 

•  Constantly update all menus paying special attention to seasonal availability.
•  Calculate all menus correctly to obtain maximum gross margins
•  Constantly train staff to effect good portioning control and attractive presentation of all dishes.
•  Hold daily meetings with the Food & Beverage supervisors and ensure that VIP’s are identified, and any special arrangements properly communicated.
•  Hold daily meetings with the Sous-Chef and ensure the smooth running of all kitchen departments.
•  Satisfy the hygiene requirements and have all staff who are ill or injured receive the correct treatment or are not allowed to work.
•  All staff to be correctly dressed to satisfy statutory requirements as well as enhancing the image of the hotel.
•  Have all stocks ordered to the correct quantities, quality, and price.
•  Have all stocks kept securely and under correct conditions applicable to each type of commodity stored.
•  Regularly meet with the storekeeper and ensure that the correct stocks are kept.
•  Regularly hold maintenance checks with the Maintenance Officer and ensure that no equipment breaks down.
•  Have staff attendance registers kept daily and that any absenteeism is immediately brought to the attention of the Hotel Manager.
•  Have all staff under your control fully informed in respect of disciplinary procedures, the handling of grievances, etc.
•  Send all documents to the appropriate accounts department immediately for processing.
•  Constantly update your knowledge and skills for the good of the Hotel and the profession.
•  Conduct regular stock checks/stock takes.
•  Have expenses within budgeted limits.
•  Have all information which is required to compile meaningful budgets available at all times.