Chef De Partie at Kenyatta University

Duties and Responsibilities

• Prepare and cook dishes within your designated section. Ensure all dishes are prepared to the highest standards of quality and presentation.
• Assist in creating and updating the menu. Collaborate with the Head Chef to develop new dishes and recipes.
• Supervise and train junior kitchen staff working in your section. Ensure all team members adhere to kitchen standards and procedures.
• Monitor stock levels and ensure proper storage of ingredients. Coordinate with the Head Chef and procurement team to order supplies as needed.
• Maintain high standards of food hygiene and safety. Ensure all dishes leaving your section area are consistently of high quality.
• Ensure all kitchen equipment in your section is well-maintained and in good working order. Report any equipment issues to the Head Chef or maintenance team.
• Maintain an organized and clean work station.
• Optimize workflow and ensure timely preparation of dishes during service.
• Adhere to all health and safety regulations. Ensure compliance with the hotel’s policies and procedures.

Skills and Qualifications

• Diploma or certificate in Food Production, hotel and hospitality management or any other equivalent qualification. A degree will be an added advantage.
• A minimum of 2 years of experience in a 3-5 star hotel or a professional kitchen, preferably in a supervisory role.
• Computer literate
• Strong culinary skills and knowledge of various cooking techniques and cuisines.
• Ability to create and innovate new dishes.
• Ensure precision in food preparation and presentation.
• Strong leadership skills to supervise and motivate junior staff.
• Excellent organizational skills to manage multiple tasks efficiently.
• Willingness to work flexible hours, including evenings, weekends, and holidays.