Branch Chef.
Job description
- Oversee all the kitchen operations and make sure that food standards are adhered to.
- In charge of food cost and overhead cost controls.
- Ensure that all the food being sold are of good quality and fresh by regular monitoring on daily stock level and ordering patterns
- In charge of Trainings of the kitchen team on food production and quality.
- Ensure the highest level of hygiene is achieved in the kitchen through administering general cleaning and proper records.
- Guide in branch labor optimization.
- Give clear and timely communication to the team.
- Ensure that all menu items are available for sale.
Role overview
FUNCTION
Other
INDUSTRY
Food & Beverages
YEARS OF EXPERIENCE
2-5 years
LOCATION
Nairobi, Ruiru
MUST-HAVE SKILLS
- High leadership qualities and ability to work well with other team members
- Must be able to work under pressure and with minimum supervision
- 2-3 years of kitchen management experience in running an ala carte kitchen
- Menu development and dedicated to systems and procedures
- Certificate or Diploma in food and beverage production or equivalent of the same from a recognized institution