Reports to: Sous Chef
This role is involved in food preparation work, mis-en-place and cooking under the supervision of a Sous Chef and assisted by the Chef de Partie. It also involves working in various kitchen sections including the cold kitchen, hot kitchen and butchery sections.
Key Measures of Performance
The performance of this role holder will be assessed on the basis of the achievements made on:
Quality of food prepared
Innovation & Creativity
Maintain a high standard of specified work in accordance with the Sous Chef’s instructions.
Prepare, cook and serve food and ensure that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a section chef.
Prepare the ingredients for a more senior chef handling main dishes.
Measure dish ingredients and portion sizes accurately.
Deal with deliveries and stock rotation by monitoring stock movement and be responsible for ordering on your section.
Ensure timely production of food orders.
Aid in achieving food cost budgets, kitchen standards and overall objectives by adhering to the laid down standards of procedures at all times.
Carry out daily and weekly procedures, which include temperature checks, food labeling/dating and storage and ensuring that all records of such are maintained.
Ensure an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to make profit.
Carry out opening and closing procedures of the kitchen as laid out by Executive Chef.
Supervision & Relationship Management
Being well versed with the daily menu and communicate to service section in case of missing items and suggest alternatives.
Work as part of a team in a constructive manner that enables the Club to achieve the objective of providing exceptional customer service.
Attend all meetings, briefings and training sessions as required.
Keep oneself updated on new products, recopies and preparation techniques so as to always ensure the highest standards and consistent quality in the daily preparation.
Ensure that the immediate reliever is well informed about all relevant operational issues.
Prepare and submit timely reports and information for decision making.
Health & Safety
Maintain high standards of hygiene at all times by ensuring work surfaces and surroundings are clean at all times.
Observe high standards of personal hygiene.
Remove any hazards and make safe any defects in the kitchen or its equipment and reports any problems to a senior chef on duty.
Have full knowledge of, and be able to act upon, fire procedures and other emergencies.
Be aware of and comply with statutory requirements regarding the work place such as health and safety, hygiene, fire prevention, licensing and employment law, etc.
Qualifications, Knowledge & Skills
Good communication skills
Excellent customer service skills
Good Hand-Eye Coordination
Good sense of taste and smell
Time management skills
Attention to detail
Ability to multitask and adopt to change within a short time
Clean, with good hygiene habits
Organized, accurate and reliable
Ability to work in all sections of the kitchen
Ability to work under pressure, for long hours in a heated environment.
Academic and Professional Qualifications
Diploma in food production
Certificate in Microsoft Office Applications
Must have sound knowledge of food production and kitchen management
1-2 years working experience in Food Production
If you believe that you can clearly demonstrate your abilities to meet the relevant criteria for this position, then please submit your application letter, attach your CV, certificates and letters of referee NOT LATER THAN 15TH July 2018 by using this url/website.
To apply for this job please visit www.brightermonday.co.ke.