Job Openings at Danros Kenya

Reporting to Executive Sous Chef including but not limited to:

• Pastry Chef
• Station Chefs
• Stewards

Job Purpose

The Executive Chef will be “the chief” and maintain complete control of the kitchen by oversees the operations of the restaurant or dining facility. In addition, the Executive Sous Chef is responsible for the food that comes out of the kitchen from conception to execution.

Job Responsibilities

Operations

• Developing and implementing all culinary related programs to include resident dining, retail, and all other dining functions
• Develop, test and implement menu concept in line with the brand.
• Inventory, ordering/purchasing, and food cost controls
• Oversee and manage planning and preparation including; scheduling staff, procurement, production forecast and mise-en-place.
• Maintains highest standards of food safety and sanitation in accordance with company standards and county codes and regulations.
• Manage and control food, labor and equipment expenses to be in line with budget and forecast.
• Effectively eliminate waste by controlling production volume, extraordinary care of equipment and property, and inventory management.
• Effectively and timely communication of equipment and facilities in need of repair or replacement.
• Ensure strict and consistent adherence to all operations, safety, culinary, product, uniform, appearance including procurement policies, procedures, manuals, guidelines and regulations.
• Ensure equipment and food product par levels are maintained according to business volume and inventory management guidelines.
• Communicate operational updates, successes, challenges, opportunities and support needs with the management

Kitchen Team Management

• Develop and maintain a professional, well trained, high performing and highly functional culinary team.
• Schedule and delivers all training with significant emphasis on current needs (performance and knowledge based) and implementation of the menu and recipes
• Consistently work alongside HR Department to assist in all aspects of hiring
• Responsible for effective and productive onboarding and training of all kitchen staff
• Effectively and proactively schedule shifts and rotation of kitchen staff according to staffing matrix.
• Adheres to company’s management guidelines for all discipline and termination situations while seeking assistance and presence from HR Department when actions such as verbal warning, written warnings, separation etc. are needed.
• Prepare annual performance reviews of all full-time kitchen staff. Review and deliver performance reviews with HR Department.

Administration

• Developing budgets, preparation for forecast calls and cost management research.
• Maintain complete self-awareness and knowledgeable of all results relevant to areas of responsibilities, including financial performance (cost and revenue), quality scores, local health department audits and inventory levels.
• Maintain a highly organized system for storing documentation and material related to all functions and areas responsibilities
• Maintain complete control over invoices including reconciliation, processing and payment as per policies, procedures and schedules.
• Ensure all procurement inventories, system, procedures, policies, manuals and guidelines are followed and not deviated from.
• Emphasis on procurement, order procedures, policies and standards in accordance with company protocol.
• Accurately and timely preparing pre-payroll requirements including attendance reports, wastage reports

Requirements

• Diploma in Food & Beverage Production or its equivalent from a reputable institution
• Certificate in Food Production
• Good knowledge of HACCP and a Certificate in HACCP
• 7 years’ experience, 3 of which must have been as a Sous Chef in a 5 star kitchen or high-end establishment
• Meets the requirements of Chapter Six of the Constitution of Kenya
• Demonstrated ability to perform training and coaching of junior kitchen staff on regular basis and perform refresher courses as well as appraisals
• High-end food preparation skills, an outstanding attitude and very good people skills

KPIs include but not limited to:

• Productivity/quality standards: accuracy, timeliness, thoroughness
• Productivity/quality standards: achieve high and consistent quality
• Productivity/quality standards: continuous product/process improvement
• Administration and ability to effectively plan, organize Recruitment and selection of high caliber employees
• Developing and implementing a training program
• Cost containment
• Customer satisfaction and retention
• Employee satisfaction
• Safety standards and procedures
• Yield ratio: ratios of raw materials/finished goods/production supplies

go to method of application »

The Production Manager provides overall direction and leadership for all facility and departmental activities associated with the processing, operations and warehousing product in a safe, profitable and efficient manner while compliant with company goals and procedures. In addition, the production manager is responsible for employee recruitment, training, and development to support continuous improvement in a performance driven work place.

Roles

• Manage the facility by directing and coordinating activities that support the company goals, objectives, plans and policies
• Manages production, maintenance, supply chain, and shipping at processing facility to ensure that production and maintenance of product is produced in a timely and cost effective manner.
• Implement continuous improvement initiatives to improve quality and productivity by developing new ideas, process improvement, and planning for upcoming equipment or process changes
• Ensure all product orders are produced on time in line with the production plan
• Routinely informs and communicates with both management and staff to promote smooth operations, enhance their understanding of policies and objectives, and to ensure compliance with established production policies and procedures.
• Embrace change and engages others to adopt new processes, solutions, and plans while staying focused on goals and results. Proactively finds and promotes business improvement opportunities such as economic return, quality/process improvement, capacity increase, etc.
• Monitor production inputs and outputs to minimize loss
• Ensures standards for product quality, equipment, and operator performance are maintained and that cost-effective technology is used to maximize production. Ensures fixed assets are preserved. Initiates recommendations on purchases of new equipment and improvements to plant property.
• Develops, monitors, and reports on operating costs within functional areas. Alerts management of cost and labor over run.
• Makes recommendations and implements solutions to problems related to same.
• Manages and coordinate maintenance schedules and budgets to increase uptime. As well as leads preventive and predictive maintenance programs for the entire facility.
• Hires, trains, develops and appraises staff effectively.
• Achieve quality standards for all product produced and shipped
• Utilize staff and equipment in a manner which will not jeopardize safety or quality
• Enforce safety standards and quality procedures to ensure that safety rules and quality specifications are adhered to.
• Performs other related and assigned duties as necessary.

Job Requirements:

• 7 years of meat processing and packing industry and 3 of those should be in a management position
• Experience in pork & beef products is a plus
• BS /BA degree strongly desired
• Working knowledge and practical use of a computer to communicate, research, analyze data and present information.

KPIs include but not limited to:

• Productivity/quality standards: accuracy, timeliness, thoroughness
• Productivity/quality standards: achieve high and consistent quality
• Productivity/quality standards: continuous product/process improvement
• Recruitment and selection of high caliber employees
• Developing and implementing a training program
• Cost containment
• Teamwork within the department and across departments
• Customer satisfaction
• Employee satisfaction
• Safety standards and procedures
• Yield ratio: ratios of raw materials/finished goods/production supplies