Rose Avenue Consulting Group is a financial management, strategy and consulting firm that combines deep industry knowledge with specialized expertise in corporate finance, strategy and research. Together with our clients and partnering companies we address our client’s most critical issues and challenges.
RACG aims to provide a globally consistent set o...
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Manage the Culinary team to improve operational areas in respect to culinary excellence, menu development, revenue management, cost control, in addition to member, guest and team member satisfaction.
Establish and maintain high quality standards regarding food production, presentation, sanitation, safety, and expediency of service.
Create new menu items that generate high member satisfaction; develop standard recipes for all dishes to ensure proper portion control, uniformity, and quality in order to maximize profitability.
Own the following processes: daily food production and variance report analysis, ordering, cost (budget, actuals versus date, etc.), quality and consistency, ensuring financial performance and food cost
Creates recipes and support materials, such as recipe cards, descriptions, and/or pictures.
Set food specifications with the purchasing department.
Work in conjunction with the Sous Chef and F&B Manager to establish/maintain set standards of quality and service.
Prepare annual departmental budget plans; review financial transactions and monitor budgets to ensure efficient operations including achieving budgeted revenue and labour expenses.
Coordinate, manage and supervise all back of the house operations.
Ensures that a quality sanitation program is followed through out the kitchen operations, monitors storage (including temperature setting), handling and rotation of food products to comply with health as well as food safety laws and regulations
Handle any member/guest food issues promptly and professionally; follow up to ensure satisfaction.
Other Requirements
Bachelor's Degree/Diploma in Food Production, Culinary Arts, or related studies.
Food Handling/ Food Safety training
First Aid, Occupational Health and Safety training
Professional Qualifications / Membership to professional bodies
Membership in the Culinary Professionals Society of Kenya (will be an added advantage)
At least 10 years's experience in a similar role
Proficient knowledge and understanding of cost controls
Creating theme menus that align with banquets and special events
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