Chef at Charlie's Bistro Kenya

Job Responsibilities  

• Plan and direct food preparation and culinary activities
• Prepare and cook foods of all types
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food costs
• Supervise kitchen staff’s activities
• Rectify arising problems or complaints
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers
• Determine how food should be presented and create decorative food displays
• Determine production schedules and staff requirements necessary to ensure timely delivery of services
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Demonstrate new cooking techniques and equipments to staff
• Supervise and coordinate activities of cooks and workers engaged in food preparation
• Check the quality of raw and cooked food products to ensure that standards are met.
• Exploring opportunities to add value to job accomplishments
• Perform Other duties as and when assigned by the hotel management

Qualifications

• Diploma in food and Beverage production
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals
• At least 2 year working experience in a similar position in a 4 star hotel