Mar 7, MGallery Hotel Collection Chef de Cuisine – Specialty Restaurant Jobs in Kenya

Scope and Objectives

The position is responsible of managing daily kitchen activities of our specialty restaurant – Kahani which embraces an Indian Fusion cuisine. The position includes overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Ensuring a high quality dining experience through leadership of junior culinary team. Ensuring all hygiene, cost control systems are followed and maintain a close working relationship with F&B and other operational departments.

Primary Responsibilities

Manage daily kitchen operation, quality control & food hygiene

Assign in detail, specific duties to all employees under your supervision & instruct them in their work, in order to manage the daily kitchen operation, quality control & food hygiene

Ensuring creative menu planning, all recipes & product yields are accurately costed, reviewed regularly, as well as MEP is done according to recipes, portion control & waste minimization

Efficient preparation of dishes and meals according to recipes, portion control & waste management

Assists to analyze monthly P&L & month-end reports & sets periodical budget & forecast

Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out

To work in close conjunction with the F&B manager and respective & teams, to create a yearly marketing Plan for the outlet

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating

Improve waste reduction & manage budgetary concerns

Oversees and organizes kitchen stock and ingredients

Supervises all food preparation & presentation to ensure quality and restaurant standards

Responds to and handles guest problems and complaints & reports always to senior

Make recommendations to the Executive Chef regarding succession planning

Accuracy in recipes, cost control, ordering & stock management

Strict adherence to purchasing procedures

Leading by example on all hygiene requirements (safe personal hygiene and sanitary food-handling practices, labelling and FIFO/FEFO practices)

Regular review of guest comments so that improvements can be driven in VOG

Liaison between F & B departments and rest of hotel effective for guest experience

To be aware of all financial budgets and goals

Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food

Team Management

Manage & provide leadership to all subordinate such as jr. sous chef, cdp, commis as well as stewarding & ensure adherence to all company and hotel policies and procedures at all times

Interview, select and recruit team members

Project a positive and motivated attitude amongst all colleagues & conduct regular team meetings where active attendance is key

Ensure positive & constructive feedback on work performance is given very regular in fair manner to encourage a positive & eager environment

Coach and counsel employees in a timely manner, in accordance with company policies, don’t hesitate to involve seniors in order for best level outcome & always keep following up on

Identify strengths and weaknesses, take personal interest of each team mate & provide timely feedback on very regular base

Ensure that weekly work schedules are administered in anticipation of business levels, operating budgets and service standards, furthermore that public holiday & annual leave planners are very proactive & regularly reviewed in order to avoid extensive accrual & all are file correctly as per standards set by hotel and local authorities

Other Responsibilities

Follow guidelines provided in colleague handbook

Set example to others on personal hygiene and cleanliness on and off duty

Perform other reasonable duties assigned by senior

Acquire culinary knowledge and skills to grow as a leader

Interface the needs/requirements of other departments with the kitchen: chefs office, engineering, food & beverage, security, finance, talent & culture, stewarding and food safety hygiene

Attend all briefings, meetings and trainings as assigned by management

Ensure cleanliness and appearance of all kitchens and related areas

Provide a level of safety & security for all team members whilst working

Qualifications

Knowledge and Experience

Minimum of 2-4 years of experience in Indian Fusion style of cuisine.

Relevant culinary school or college diploma, preferred

Strong working knowledge with computer, Microsoft office, procurement & requisition module

Good reading, writing and oral proficiency in English language

Competencies

Strong leadership & interpersonal skills with ability to communicate with all levels of employees

Service oriented with an eye for details, able to work well in stressful & high-pressure situations & take quick decisions

Ability to work effectively and contribute in a team

Good presentation and influencing skills

Multicultural awareness and able to work with people from diverse cultures

Flexible and able to embrace and respond to change effectively

Ability to work independently and has good initiative under dynamic environment

Self-motivated, energetic, team player able to reflect on to his team

Hungry to learn and apply in operation in order to grow

How to Apply

For more information and job application details, see; MGallery Hotel Collection Chef de Cuisine – Specialty Restaurant Jobs in Kenya

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