Latest Vacancies at Emerge Egress Consulting

Role Objective

• A leading superior hotel in Machakos offering premium amenities and qualities services. It is located in an ideal prime location. The hotel is looking for a seasoned and creative executive chef who has the ability to lead and run an efficient kitchen staff all aspects of the kitchen, dining restaurants and food service operations while adhering to hotels standards and having a creativity mindset to retain and attract clientele with an exceptional culinary experience.

Core Duties and Responsibilities

• Overall management of kitchen operations to achieve efficiency for a multi cuisine setting.
• Overseeing the kitchen team and ensuring meals are prepared to a high standard while ensuring client satisfaction.
• Implementing hygiene policies and examining kitchen equipment for cleanliness, safety at all times, ensuring the highest possible hygiene, sanitary and maintenance standards are adhered to.
• Designing creative recipes, planning menus and selecting suitable plate presentation suitable to the client while also customizing for those that have special preferences or dietary restrictions.
• Reviewing staffing levels to meet service, operational and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, stewards etc.
• Performing administrative tasks, taking stock of food and equipment supplies, and preparing purchase orders.
• Coordinating junior chefs, cooks’ , other kitchen staff tasks.
• Leading, motivating, and developing your kitchen team, while promoting and fostering a positive, collaborative professional and productive work environment.
• Training of kitchen staff members to ensure that consistency and standardization are well maintained at all times in aspects of food quality, service delivery, portion sizes, presentation, new recipes, cooking techniques and use of equipment, and oversee cooking, performing food preparation process.
• Attending and conducting meetings with food suppliers, other vendors for the department to review products, prices, quality, delivery etc.
• Attending management meetings regularly, prepare and present relevant and other requested reports.
• In charge of performance reviews of the Kitchen staff department, setting and monitoring performance standards for staff.
• Conducting frequent and regular meetings with the Kitchen Team and management to communicate daily operational challenges & successes.
• Ensuring all culinary and kitchen team are aware of standards and expectations.
• Keeping up with current on new trends in the industry in order to retain relevance..
• Ensuring that the kitchen heads utilize progressive corrective actions to correct, supervise and coach colleagues that need improved performance.
• In charge of kitchen budgeting and cost control to ensure food production to achieve set budgets and minimize wastage/spoilage, including labour costs, and operational expenses, to ensure overall financial targets are met.
• In charge of inventory to ensure that stock levels are optimal at all times food and equipment are available and meet quality standards while minimizing waste and in charge of procuring process for the kitchen department.
• Participating in client satisfaction activities by interacting and obtaining feedback on service quality, addressing concerns, complaints to enhance and improve the dining experience. and service quality, and handling customer problems and complaints.
• Participating in idea creation and execution especially with the management for various curation of themed, special and catering events
• Perform other duties as allocated in the relevant department 

Job Specifications and Qualifications

• Diploma or Higher National Diploma in Culinary Arts, Food Production or its equivalent.
• At least 5 years’ experience in a similar leadership position in a Business hotel or five Star Hotel
• Advanced knowledge of food profession principles and practices.
• Proven experience in diverse cuisines
• Expert in menu planning, costing and computer literate
• Knowledge in HACCP

    Key Competencies

• Effective and proven leadership skills
• Exceptional culinary skills and a passion for delivering top-quality cuisine.
• Hotel Software platforms knowledge & Computer skills is an added advantage
• Knowledge in Food Safety and hygiene awareness
• Excellent communication skills.
• Proven track record of cost control including food, equipment, labor and wastage.
• Outstanding menu planning skills
• Excellent organizational skills and delegation skills
• Great at training juniors
• Service Oriented
• Ability to work under pressure 

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Role Objective

• A leading superior hotel in Machakos offering premium amenities and qualities services. It is located in an ideal prime location. The hotel seeks a talented hands on individual to assist the executive chef and run the kitchen operations and team management in an efficient manner and optimally whilst delivering exceptional cuisine.

Core Duties and Responsibilities

• Providing all day-to-day direction and guidance to the kitchen team members as directed by the Executive Chef in his absence or not.
• Meeting daily with the Executive Chef to communicate daily operational challenges & successes.
• Assisting the executive chef in implementing the kitchen operation activities.
• Partnering with Food & Beverage Managers and other Managers to create innovative and successful promotional ideas.
• Monitoring and reviewing operating criteria to improve all food preparations, presentations and menu selections, processes, techniques to enhance satisfaction.
• Participating in actual kitchen activities in achieving the set targets for the department matters sales, turnaround time, service delivery, food quality, menu, variety of menu etc.
• Fostering a collaborative professional and disciplined work environment while building mutual trust, respect and cooperation among kitchen team members
• Actively leading and participating, sharing ideas, opinions & suggestions in the weekly and daily Chefs or departmental meeting and briefings.
• Involved in active inspections of dining Restaurant, In Room Dining, Banquet, and Meeting Room set–ups to ensure that standards are done well and up to standard.
• Conducting daily walk-throughs of kitchen areas to ensure proper cleanliness, following up with the Chief Steward when needed.
• Liaising daily with Food & Beverage Managers and the Culinary team to keep open lines of communication and relay guest feedback.
• Participating in expanding on our current food offering to lead the department to the next level
• Actively recruiting unique talent to strengthen our kitchen team’s skill set.
• Communication of F& B Targets to team members and clarifying on expected role for each.
• Ensuring compliance to hotel policies, procedures, standards, health compliance, safety and sanitary practices are adhered to all by the team.
• Takes a key leadership role and accountability in budgeting and controls as directed by the executive chef or management. 
• Assists in preparing of departmental budget, inventory management, labor and operating costs expenses control and overall cost control to align with the hotel’s financial objectives. 
• Assists in appraisal of the kitchen departmental staff and ensuring set performance levels are attained, setting performance goals and standards and monitoring performance to provide timely, meaningful, and specific feedback.
• Provides hands on job training sessions & takes lead on training to the direct staff.
• Participates in preparation and analysis of financial forecasts, budgets and goals.
• Assists in ensuring that all recipes and product yields are accurately costed and reviewed regularly.
• In charge of ensuring that departmental meetings are organized, agendas are laid out, minutes recorded and action points/tasks are completed on time.
• Ensuring proper scheduling of weekly and annual off and leave-attendance rota for kitchen staff to ensure efficiency and optimal use of human resource.
• Performing other duties as assigned.

Job Specifications and Qualifications

• Diploma or Higher Diploma in Culinary Arts, Food Production or relevant field.
• Minimum 3 years of relevant management experience in a similar operation with proven track record
• Experience in a busy business hotel is an added advantage.
• Conversant with Hotel systems platforms and Office Suite.
• Knowledge in HACCP.

    Key Competencies

• Up to date on culinary trends and passionate on furthering skills.
• Proven leadership and managerial skills in a fast paced kitchen environment.
• Report writing skills on purchase orders, menus, checklists, routine procedures etc
• Great Communication skills
• Service Oriented
• Active listening skills and keen to details