Sous Chef at Planhotel Hospitality Group

We are looking for an Executive Sous Chef in Kenya who will be responsible to assist the Executive Chef for overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing and controlling the Kitchen operation and administration.

RESPONSIBILITIES:

• Able to make recommendations to the Executive Chef regarding succession planning.
• To be aware of all financial budgets and goals.
• To ensure that guests are always receiving an exceptional dining experience representing true value for money.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
• Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.
• Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained.
• Ensure that all culinary operations manuals are prepared and updated.
• Ensure that a consistent first class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
• Ensure that meetings are well planned and results orientated.
• Creative menu planning and correct food preparation for each outlet including banquets.
• To work in close conjunction with the Food and Beverage Director and Executive Chef, to create a yearly marketing plan for the outlet.

REQUIREMENTS:

• Culinary Diploma / Degree or equivalent from a recognized institution.
• Graduate courses in cooking and safety information are added advantage.
• Minimum of 10 years working experience as a chef.
• Ability to manage and control other members of kitchen team.
• Ability to direct and plan food preparation.
• Readiness to discipline any under performing kitchen team.
• Ability to impact knowledge into junior kitchen team if such need arises.
• Experience in schedule creation to ensure kitchen receive adequate manning.
• Ability to provide consistent food quality