Executive Chef

Overview

Our client, a reputable restaurant in Nairobi is looking for an Executive Chef.

Department: Kitchen

Reports to: General Manager

Supervises: Assistant Head Chefs, Sous Chefs, Bakers, Line Cooks, Stewards

Responsibilities

Main Purpose & Scope of the Job

The incumbent will ensure the overall quality and profitability of the Kitchen. They will also ensure that all culinary associates and systems function efficiently for guest satisfaction that the business achieves budgeted profit levels, and employee morale is maintained. They will work in close partnership with the Restaurant Manager and communicate fully with the General Manager in accordance with the restaurant's policies, procedures, and standards established to ensure maximum internal and external customer satisfaction.

Responsibilities

• Maintain complete knowledge of and comply with all departmental policies/procedures/standards and continually train incoming and current team members.

• Maintain complete knowledge of correct maintenance and use of all Kitchen equipment and ensure they are used only as intended.
• Understand, comply, and administer principals of law relating to food service establishments including but not limited to nutrition, sanitation, safety, employment law, fire, and health code regulations.

• Plan and direct food preparation and culinary activities.
• Develop formal training plans and conducts on the job training sessions for kitchen staff team members.

• Assess current financial trends impacting food & beverage and create cost-saving initiatives.
• Implements measures to minimize food costs; exercises portion control for all items served and works with the Food & Beverage controller in establishing menu selling prices.
• Strictly oversee the following of recipes, procedures and practices as per the Restaurant's standards.
• Creation of weekly schedules ensuring you maintain adequate staffing levels to meet business demands and maintaining staff budgeting.
• Arrange for equipment purchases and repairs
• Perform administrative duties as needed.
• Active and positive participation in rectifying arising problems or complaints related to F&B.
• Coach and provide leadership to all the staff of the kitchen, either directly or through the Assistant Head Chef and Sous Chefs ensuring the training and development of staff, providing input for performance, appraisals, and disciplinary action, according to the values and guidelines of the organization.
• In conjunction with the Management, modify menus or create new ones in keeping with industry and customer trends.
• Estimate food requirements and manage food and labour costs.
• Ensure consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon both, and ensuring communication to the kitchen staff.
• Recruit, train and develop all kitchen employees.
• Strong and effective communication with all departments.
• Ensure cleanliness and hygiene is maintained in the various kitchen areas including refrigerators and storerooms and that food products are rotated to ensure high standards of freshness.
• Ensure refrigerators and storerooms are organized and maintained in the various kitchen areas daily and that all food products are stored in accordance with all health regulations.

• Supervise and participate in the production and plating of all food service areas, to maintain the best quality food possible.
• Give prepared plates the “final touch” and offer hands-on assistance when needed.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quantity and quality of received products.
• Provide input for menus- creating, developing, and recommending recipes for the use of other staff to create a consistent and quality food product.
• Order an inventory of food products for the preparation and operation, of an efficiently run kitchen.
• Assist and coach in the organization of other staff to reduce the workload or meet the deadlines of the department.
• Ensure food is stored in appropriate containers, labeled, and rotated to ensure high standards of freshness, minimizing waste and maximizing quality.
• Establishes and maintains controls to minimize food waste and theft
• Create, implement and maintain department objectives and ensure they are met and exceeded.
• Ensure that the morale of the kitchen staff is maintained by practicing positive strategies to motivate staff, encourage self-esteem and efficiency.
• To design, coordinate & monitor SOPS for the kitchen department
• Maintain the food gross profit in line with the budget.
• Perform annual staff appraisals as per Ankole Grill guidelines.
• Ensure that all F&B service associates are familiar with all menu items from hand providing items for tasting by service associates as per established policy.

*In addition to the above, the Executive Chef may be given such other duties, as the Management may deem necessary.

Education

• Degree/Diploma

Additional education

• Degree/Diploma in Culinary Science from a reputable institution.
• HACCP and hygiene training

Experience

Additional experience

• 3 years’ experience as an Executive Chef or head chef within a high-volume à la carte restaurant environment.
• 5 years’ food preparation experience, preferably in a high-volume à la carte restaurant environment.
• Previous catering experience.

Skills

• verbal and written skills
• safety and hygiene awareness
• •HACCP and hygiene training

Additional skills

• Excellent English verbal and written skills.
• Excellent leadership motivation and team building skills.
• Knowledge of current food trends and best practices.
• Strong safety and hygiene awareness
• Understanding of purchasing and maintenance of kitchen equipment.
• HACCP and hygiene training
• Capable of effectively & efficiently delegating multiple tasks.
• Mathematical and analytical skills.
• Financial management skills e.g., ability to understand and manage operating budgets, forecasting and scheduling.
• Must be able to follow budgetary guidelines.
• Excellent organizational and management skills.
• Ability to handle challenging situations and problem solving.
• Flexible attitude to working hours
• Be tech savvy and have a working knowledge of various computer software programs (MS
• Office, restaurant management software, POS).
• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.

Terms and conditions

Applications should be submitted by 31st March 2021