Vacancies at Christian Health Association of Kenya (CHAK)

Job Purpose

• Responsible for overseeing the kitchen operations, creating and executing high-quality menus, maintaining a positive, motivated and productive work environment. Ensures the highest standards of food quality, presentation, and safety, while managing kitchen staff and ensuring exceptional guest experiences. Responsible for effective food inventory management and achievement of the set food cost margins.

Key Responsibilities and Duties

• Menu creation and development – Design, plan and execute creative and innovative menu options guided by the facility cost margin guidelines and taking into account client preferences.
• Kitchen operations management – oversee daily kitchen operations, ensuring smooth and efficient service. Ensure all food preparation, cooking and presentation is of the highest quality. Monitor food preparation and cooking techniques to ensure consistency.
• Staff management and training – Supervise, train and mentor kitchen staff, ensuring the development of a skilled team. Manage staff schedules to ensure busy seasons are well covered. Manage staff off days and leave scheduling. Conduct regular performance evaluations and provide constructive feedback.
• Inventory and cost control – Manage inventory levels of food and kitchen supplies, ensuring quality supplies, proper storage, rotation and waste reduction. Control food cost through efficient ordering, portion control and minimizing waste. Update and maintain relevant inventory records.
• Health and safety compliance – Enforce strict adherence to food safety and sanitation standards in the kitchen. Ensure adherence to local authority food safety guidelines.
• Guest Experience – Ensure all the presentation and quality of food exceed guest expectations. Address any guest feedback or concerns related to food quality promptly.
• Collaboration – work closely with the service team to maintain and improve overall guest experience. Participate in budgeting, formulating and implementing strategies to meet the Guest House financial goals. Partner with sales and marketing to create special events and promotions.
• Perform any other duties as may be assigned by management from time to time.

Required Experience

• Diploma in culinary skills
• At least 5 years in a busy commercial kitchen
• Organizational skills, customer service, creativity, interpersonal and leadership skills.

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Job Purpose

• The position holder will be responsible for preparation of quality and variety of meals in all the sections of the kitchen. Responsible for general cleanliness of the kitchen and work surfaces.

Key Responsibilities

• Ensure mis en place in sufficient quality and quantity for the preparation of meals in the duty area allocated.
• Ensure that all food is prepared hygienically under the highest standards of food hygiene and safety.
• Work with the head cook and shift leader to ensure the efficient use of the food items issued, minimizing wastage, ensuring proper portioning and managing the overall production cycle to ensure food cost remains within the target margins.
• Ensure attractive and creative food presentation styles to all food items allocated.
• Support the service team in buffet service, ensuring guests are engaged and served in a friendly manner, food is well portioned to avoid wastage and the buffet stations are refilled timeously.
• Ensure the maintenance of clean and orderly kitchen work areas to the highest hygiene levels.
• Plan menus as may be assigned by the Head Cook or Shift Leader from time to time.
• Contribute toward the continuous design and creativity of recipes in order to assure clients of variety in the meals provided.
• Actively seek client feedback with the aim to improve and respond to client requests.
• Ensure proper planning and organization of duties allocated so as to produce food items in the time allocated and provide timely service to clients and groups.
• Liaise effectively with the other departments to ensure details of client requests are accurately followed. In particular, pay attention to the kitchen diary of bookings and note the day’s bookings and any special requests.
• Ensure proper handover during shift handover and takeover.
• The kitchen is manned 24hours especially during peak periods. Liaise with the head cook for duty hours allocation which may change from time to time.
• Perform any other duties as may be assigned by management from time to time.

Required Experience

• Certificate in food production/culinary skills
• At least 1 year in a busy commercial kitchen
• Organizational skills, customer service, creativity, interpersonal and leadership skills.