JOB SUMMARY
The Executive Chef will lead menu engineering, recipe design, and product standardization to ensure consistent, high-quality food. Additionally, they will oversee kitchen operations, ensuring efficiency, compliance, and optimal menu presentation and cost- effectiveness.
RESPONSIBILITIES
a) Menu Engineering, Recipe Design, and Product Standardization
We are seeking an experienced Executive Chef to lead our culinary team in creating innovative and authentic cuisines. The ideal candidate will have a strong background in menu engineering, recipe design, and product standardization to ensure consistency and quality across all menu items. You will be responsible for developing and refining recipes that showcase the rich flavors and cultural diversity of our cuisine while meeting our high standards for taste, presentation, and cost efficiency.
b) Process Expertise, Food Safety, and Menu Optimization
The Executive Chef will demonstrate expertise in food preparation, handling, and storage to ensure efficiency, consistency, and compliance with all regulations. You will oversee kitchen operations to guarantee that food is prepared to the highest standards of freshness, flavor, and safety. Additionally, you will play a key role in designing new menus and revising existing menu items to optimize taste, presentation style, and cost effectiveness, aligning with our restaurant's vision and customer preferences.
c) Administrative Tasks
Ensure order, punctuality, and discipline in all kitchens, set and monitor performance standards for kitchen staff, conduct regular briefings and training sessions to maintain high motivation and productivity, prevent pilferage, wastage, and laxity, assess staff competence and provide necessary training, accurately record kitchen activities and participate in stock taking, inspect incoming supplies for quality and quantity, and ensure availability of necessary kitchen resources.
Skills and Qualifications
• Bachelor's degree in the Culinary Arts or related course
• Demonstrated leadership skills
• Current knowledge of hygiene and safety regulations
• Budgeting skills for cost control
• Proven menu development skills
• Experience in multi-branch restaurant operations
• In depth knowledge of proper food preparation and storage methods
• Up-to-date knowledge of trends in the HORECA industry
• Comprehensive understanding of the correct use of electrical kitchen equipment
• Proficiency in French is an added advantage
• Expert knowledge of West African cuisine is an added advantage
• Extensive knowledge of beverage production is an added advantage
REQUIRED SKILLS
Kitchen management, Stock and inventory management, Cost tracking, analysis, Quality management, Cooking, food preparation, Leadership skills, Hygiene standards (food production)
How to apply
For inquiries/complains click HERE to WhatsApp KisumuKulture
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