Chef Vacancy

  • Full Time
  • Anywhere

Siron Place Rongai

Job Description


Ensures that proper cooking methods are adhered to.
Ensures that work practices are efficient, clean and hygienic.
Uses skills to ensure that food item prepared are of the highest quality.
Avoids unnecessary wastage.
Ensures that the highest quality of food is prepared at all times.
Ensure food is presented with a colorful and artistic flair
Ensure that all equipment being used is washed and cleaned after use in the correct way.
Ensures that all items of equipment, which has been used, are correctly stored after they have been cleaned.
Ensures that stores, refrigerators, and freezers in the department are always clean and tidy.
Ensures that workstations are clean at all times.
Adhere to the Hygiene and HACCP Standard Operating Procedures.
Report any defects on appliances and equipment to the Maintenance Department
Ensure kitchen is kept clean and disinfected throughout the day
Ensure that the correct items and amount of food is being prepared prior to food service.
Ensure that all prepared food is stored correctly prior to service.
Ensure that food is prepared hygienically.
Ensure that your uniform is clean when on duty.
Ensure that you are dressed properly and maintain a high standard of personal hygiene.
To achieve food revenue, profit targets, guest, and staff satisfaction goals, by:
To meet with guests during their stay, obtaining feedback and receiving direct requirements or preferences which will result in enhancing their experience
Overseeing kitchen operations
Developing and implementing menus according to Resort brand standards.
Targeting food costs to deliver a consistently excellent product.
Menu costing
Developing and training a flexible kitchen team.
Maintenance & development of Kitchen hygiene and Health & Safety standards
Creating and maintaining a cohesive, trained and motivated kitchen team, to deliver a great service and product, which makes guests feel special.
The ordering of all kitchen produce and food store control.
Create a working Rota for the kitchen staff
Ensure that the stewards are keeping the kitchen up to the required Hygiene standards
Undertake in the ordering of raw materials for the daily production of the Menu.


5 years’ experience on the same level
Must be experienced in a high volume a la carte restaurant
Knowledge of yield management and food cost a must
Knowledge in product mix a must


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