Chef -Masai Mara at Little Kitchen Help Ltd

The food you prepare, cook and serve makes our guests smile and want more.

• Responsible for ongoing execution and development of menus working under the supervision of the Executive Sous Chef and the Head Chef, with a strong focus on quality
• Monitor and maintain consistent food standards and quality during all stages of production and supply
• Ensure quality control measures and hygiene systems are achieved at all times
• Be fully responsible for the running of the kitchen service
• Achieve food cost controls, ensuring minimum wastage
• Assist with the monthly stock take
• Ensure stock rotation and use by dates for the production are followed
• Liaise with the team to coordinate ordering and mise-en-place
• Being approachable to all team members of the hotel