Summary
Date Posted: Monday, August 29, 2022 , Base Salary: Not Disclosed

JOB DETAILS:
Key Responsibilities:
• Oversee all the food production, assist in daily food requirement orders, and maintenance of the highest professional food quality and sanitation standards.
• Ensure meals are produced on time, and sufficient quantities are available.
• Evaluate food products to ensure that quality standards are consistently attained.
• Maintain stock levels of all kitchen supplies.
• Ensure end of the month inventory is accurate.
• Plan orders of equipment or ingredients according to identified shortages.
• Approve the requisition of products and other necessary food supplies.
• Delegate duties to kitchen staff as per the menu requirements.
• Ensure wastage is minimized by careful supervision of food preparation methods.
• Ensure proper hygienic storage methods are utilized to prevent food loss.
• Develop menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Ensure food portions are maintained and food presentation is correct.
• Provide training and professional development opportunities for all kitchen staff.
• Ensure proper staffing for maximum productivity and high standards of quality, stock closing and organize the issuing and receiving of kitchen supplies.
• Schedule and establish a regular cleaning and maintenance schedule for all kitchen areas and equipment.

Requirement Qualifications and Skills:
• Degree/Diploma in Culinary Arts or Food Production from a recognized institution of higher learning.
• 3-5 years’ experience leading kitchen operations and in the same position.
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals.
• Demonstrate real passion for menu planning and leadership.
• Good knowledge of hygiene and sanitization regulations.
• Need to be able to manage staff, multitask when the kitchen gets busy, problem-solving skills, and be keen to small details
• Exceptional proven ability of kitchen management and knowledge of storing food.
• Demonstrated ability to perform training and coaching of junior kitchen staff on regular basis and perform refresh courses as well as appraisals.
• Ability in dividing responsibilities and monitoring progress.
• Up-to-date with culinary trends and optimized kitchen processes.
• Ability to work well under pressure in a fast-paced environment.
• Groomed and presentable individual with outstanding communication skills.
• Demonstrate honesty and integrity.
• High level of discipline and cleanliness.
• High-end food preparation skills and an outstanding attitude.
• Willing to learn new cuisines.
• Great attention to detail and creativity.

Work Hours: 8

Experience in Months: 36

Level of Education: Bachelor Degree

Job application procedure

Applicants who meet the above are required to send their applications to recruitment@optiven.co.ke  with “Senior Sous Chef” being the subject of the email with detailed CV, names & addresses of three referees. Deadline: -10th September 2022.
NB:
• We do not charge for job applications and interviews.
• Shortlisting will be done on rolling basis.
• Due to the huge number of applications we get, only shortlisted candidates will be contacted.
• Canvassing will lead to automatic disqualification.



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