The Chef will ensure the overall quality and profitability of the kitchen in accordance with restaurant’s policies, procedures, and standards established to ensure maximum customer satisfaction. 

Responsibilities:

• Allocation of Duties
• Quality Consistency- The chef is the chief quality controller of the kitchen. He/she must ensure that the cooks and their assistants follow the correct recipes and method of preparation. They must always taste soups, sauces and all dishes before service.
• ensure consistent quality production and proper use of recipes.
• setting up, maintaining and improving the quality of food and service offered to our customers.
• The Chef must oversee the implementation and practice of proper hygiene in the whole kitchen. He/she must also keep a close eye and deal very firmly with the offenders.
• Ensuring that the (HACCP) is adhered to on a daily basis by all members of staff.
• Checking and refilling of stock levels in the shift.
• Takes care of daily food preparation and duties assigned through the superiors to meet the standard and the quality set by the Restaurant.
• Ensuring that no wastage through wrong storage, wrong cooking methods.
• Ensure that all our storage facilities and other equipment are properly utilized, cleaned and kept.
• Keeps the head chef and the assistant head chef fully informed of all rising issues, unusual matters of significance, promptly taking corrective actions where necessary.
• Provide direction to the Cooks, and Kitchen Stewards.
• Clean and re-set their working area.
• Ensure that all food, beverage and vending is presented in line with hygiene requirements and to the highest standard at all times
• Streamline receiving procedures to ensure that only the best quality and the right quantities are received from the suppliers.
• Observes stock levels and orders supplies, participates in monthly stock take and daily closing stocks.
• Any other duties that may be assigned by the management from time to time.

• A minimum of 4years food preparation experience, preferably in a high volume, luxury hotel/restaurant environment.
• 2 years experience in a supervisory role within a high-level culinary establishment.
• Previous catering experience.

• 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.
• Knowledgeable about the culinary industry and food preparation.
• Organized, can delegate tasks well and work in a high stress environment.
• Knowledge of hygiene and safety standards in the Kitchen and possess discipline to enforce those standards.
• Flexible.
• Customer service oriented with a positive can-do attitude.
• Accuracy and speed in executing assigned tasks.
• Excellent personal hygiene and grooming.
• Well-organized and detail-oriented.

Qualified candidates to submit their applications by 19th June 2023.