Multi Unit Chef at Ando

• To join us on this mission, we are seeking a Multi-Unit Chef. As the Multi-Unit Chef, you will be responsible for overseeing the culinary operations across our multiple kitchen units in Nairobi. Your main responsibilities will include ensuring the consistent delivery of high-quality meals, managing kitchen staff, and collaborating with procurement and operations departments to drive efficiency. This role requires strong leadership skills, exceptional culinary expertise, and the ability to adapt to a dynamic and fast-paced environment.
• As a Multi-Unit Chef at Ando Foods Ltd in Nairobi, your role will be to oversee the culinary operations across multiple kitchen units. You will be responsible for ensuring the consistent delivery of high-quality meals, managing kitchen staff, collaborating with procurement and operations departments, and driving efficiency. The following are the qualifications, duties, and responsibilities associated with the role:

Qualifications:

• Proven experience as a Chef, preferably in a multi-unit or cloud kitchen environment.
• Strong culinary skills with a deep understanding of various cuisines, specifically Italian and Continental cuisines.
• Excellent leadership abilities, with the capacity to manage and collaborate with kitchen staff.
• Solid knowledge of food safety and sanitation regulations.
• Exceptional organizational and time management skills.
• Strong problem-solving and decision-making capabilities.
• Effective communication and interpersonal skills.
• Flexibility to work in a fast-paced and ever-changing environment.

Duties and Responsibilities:
Culinary Operations Management:

• Oversee the daily operations of multiple kitchen units to ensure the production of Ando meals in a timely manner.
• Develop and implement standardized recipes, menus, and food preparation procedures across all units.
• Monitor kitchen performance metrics such as food quality, portion control, and presentation to maintain consistent standards.
• Conduct regular inspections to ensure compliance with food safety and sanitation regulations.

Staff Management and Training:

• Recruit, train, and mentor kitchen staff across multiple units, providing guidance and support to enhance their culinary skills.
• Coordinate staff schedules, ensuring adequate coverage to meet operational requirements.
• Conduct performance evaluations, provide constructive feedback, and implement training programs to improve team performance.
• Foster a positive work environment, promoting teamwork, open communication, and adherence to company policies.

Menu Development and Innovation:

• Collaborate with the head of Innovation to create menus that cater to diverse customer preferences and dietary requirements.
• Stay updated on current food trends, market demands, and competitor offerings to ensure our menus remain competitive.
• Conduct regular menu tastings and gather feedback from customers to refine and enhance menu offerings.
• Oversee and implement quality control measures across our kitchens.

Vendor Management and Cost Control:

• Collaborate with the procurement team to identify and onboard reliable vendors, ensuring the availability of high-quality ingredients at competitive prices.
• Monitor food costs and implement cost-saving measures without compromising quality.
• Maintain accurate inventory records, conduct regular inventory audits, and minimize food waste.

Cross-functional Collaboration:

• Collaborate with the Operations, Marketing, and Customer Service teams to align culinary operations with overall business objectives.
• Participate in cross-functional meetings and provide insights to optimize operational efficiency, customer satisfaction, and profitability.
• Act as a liaison between the kitchen and other departments, ensuring effective communication and smooth coordination.