Job Openings at CDL Human Resource

Position Summary:

• Our client seeks a talented and experienced Head Chef/Sous Chef to lead their kitchen operations in Nanyuki. The ideal candidate will have a passion for culinary excellence, strong leadership skills, and the ability to innovate while maintaining high standards in food preparation and service.

Key Responsibilities:

Kitchen Operations:

• Oversee all aspects of kitchen operations, including food preparation, presentation, and service.
• Develop and maintain standard operating procedures to ensure efficiency and quality.
• Ensure compliance with health, safety, and hygiene standards.

Menu Development:

• Design creative, seasonal, and cost-effective menus that cater to customer preferences.
• Incorporate local and international cuisine to appeal to a diverse clientele.
• Regularly update the menu based on customer feedback and trends.

​​​​​​​Team Leadership:

• Recruit, train, and mentor kitchen staff to maintain a cohesive and high-performing team.
• Schedule shifts and manage staff performance and development.
• Foster a culture of teamwork and continuous improvement.

​​​​​​​Inventory and Cost Control:

• Manage inventory, ensuring adequate stock levels of ingredients and supplies.
• Negotiate with suppliers for high-quality ingredients at competitive prices.
• Monitor food costs and minimize waste to achieve budgetary goals.

 Customer Satisfaction:

• Ensure consistent delivery of high-quality dishes that meet or exceed customer expectations.
• Actively address and resolve any issues related to food quality or service.

 Culinary Innovation:

• Stay updated on culinary trends and incorporate innovative techniques and presentation styles.
• Organize and lead culinary events, tastings, and promotions to enhance the restaurant's profile.

Requirements

Qualifications and Experience:

• Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field.
• Minimum of 5 years of experience in a similar role, preferably in fine dining or high-volume kitchens.
• Exceptional culinary skills and a deep understanding of various cuisines.
• Strong leadership, organizational, and time-management abilities.
• Proficiency in kitchen equipment, inventory management, and food cost analysis.
• Certification in food safety and hygiene is an added advantage.

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Position Summary:

Our clients seeks a dynamic and experienced Restaurant Supervisor to oversee daily operations and ensure excellent customer service at their restaurant in Nanyuki. The ideal candidate will have a passion for hospitality, strong leadership skills, and a proven track record in managing restaurant operations.

Key Responsibilities:

Operational Management:

• Oversee the day-to-day operations of the restaurant, including dining areas, kitchen, and service staff.
• Ensure compliance with health, safety, and hygiene standards.
• Monitor and maintain quality assurance of food and service.

Team Leadership:

• Supervise, train, and mentor staff to deliver exceptional service.
• Schedule shifts and manage staff performance and attendance.
• Foster a positive work environment that encourages teamwork and growth.

Customer Experience:

• Ensure a seamless dining experience for all guests by addressing their needs and resolving issues promptly.
• Monitor and act on customer feedback to improve service quality.

Inventory and Supplies Management:

• Oversee stock levels of food, beverages, and supplies.
• Liaise with suppliers for timely deliveries and maintain inventory records.

Financial Management:

• Assist in budgeting, cost control, and financial reporting.
• Monitor sales and ensure all transactions are accurately recorded.

Marketing and Promotions:

• Collaborate with the management team to plan and execute promotional activities.
• Implement strategies to increase customer engagement and restaurant footfall.

Requirements

Qualifications and Experience:

• Bachelor's degree in Hospitality Management, Hotel Management, or a related field.
• Minimum of 3 years of experience in a supervisory role in the hospitality industry.
• Strong understanding of restaurant operations, including front and back of house.
• Excellent leadership, communication, and problem-solving skills.
• Proficiency in point-of-sale (POS) systems and basic financial reporting.
• Knowledge of local and international cuisine is a plus.