Chef at Simbisa Brands Kenya Limited

JOB OBJECTIVE

Responsible for promoting the image of the company by producing quality foods in order to maximize growth, productivity and interact professionally with staff as well as customers.  This will lead to creation of a favorable and lasting disposition towards our products and services.

KEY RESULT AREAS/ INDICATORS OF GOOD PERFORMANCE

• Execute all orders in a timely manner.
• Minimize wastage.
• Produce quality food according to Simbisa Brands Kenya operating procedures.
• Maintain all equipment to Simbisa Brands Kenya standards.
• Keep workstation clean at all times.

COMPLIANCE (Product quality, hygiene, safety, sanitation and legislative compliance)

• No more than 1 or 2 customer complaints (dependent on customer counts and turnovers) per month.
• Ability to pay attention to detail
• Ability to work in a team environment
• Ability to provide consistent quality products at all times by following the laid down procedures
• Good listening and planning skills
• Ability to handle pressure.
• Ensure product quality assurance that meets the brand set standards
• Ensure no expiries on all products and that they are fresh with no damages
• Good and thorough Product knowledge and their specification
• Implement the Three-bucket system as an effective method of cleaning and combating bacterial build up.
• Simbisa brands Kenya standards regarding hygiene is to prepare clean, safe food. to achieve this, the brand operations principlesCLEAN AS YOU GOmust be ensured.
• Cleaning of the kitchen equipment, surfaces and dining areas to maintain sanitation standards.
• Uphold commitment and adherence to all safety and security requirements.
• Commitment to quality of brand products and services without compromising or sabotaging either.
• Monitor actions of customers to ensure that health and safety standards and liquor regulations are obeyed.
• Comply with cleaning, hygiene management, preventive and control measures.
• Observe personal hygiene
• Respond appropriately to environmental and safety hazards and function effectively in emergency situations.
• Utilize systems effectively to ensure economical use of equipment and supplies.
• Comply with relevant Health legislation law requirement i.e. Food handlers medical test shall be carried out after every 6 months.