Available Till:   Wed Apr 2019 4 pm
Full time

Head Chef

Trianum Hospitality Myra Residences by Trianum, Kindaruma Road, Nairobi, Kenya
Salary:   80k - 100k
Available Positions:   1
Category:   Food Service

The Head Chef’s purpose is to provide a comprehensive food, function and event service that is based on a welcome, hospitable, warmth and the genuine desire to provide personal but not intrusive service through the delivery of high quality meals in a spotlessly clean and beautifully maintained environment.

  • To review food and beverage purchases, develop and standardize recipes, maintain safety and sanitation in the kitchen, maintain equipment, design food presentation aesthetics, plan and prepare special menu items, choose menu designs and determine menu prices and training new kitchen personnel.
  • To assist in preparation of meals in the kitchen and delegate work to other chefs and cooks during the restaurant's busy times, to oversee clean up and record the day's sales.
  • Maximizing the productivity of the kitchen staff, as well as managing the sous chef and chef de partie, whom are directly below them in the chef’s chain of command.
  • Must be able to spot problems and resolve them quickly and efficiently, maintain a level head, and delegate many kitchen tasks simultaneously.
  • To ensure that quality culinary dishes are served on schedule and to see that any problems that arise are rectified and  is responsible for approving all prepared food items that leave his or her kitchen
  • Executive chef is expected to modify and create new menus as needed so that they remain effective and relevant for the purposes for the restaurant or other establishment.
  • Maintaining impeccable personal hygiene as well as high work and safety standards in the kitchen.
  • To ensure effective communication within the team by holding regular briefing sessions and attending hotel meetings i.e. HODs, Senior Managers Meeting when required.
  • To carry out quality training and development in a systematic and professional way in order to meet the needs of the business.  To ensure training is recorded and members of staff are consistently coached and counseled on a one to one basis.
  • To review the performance of all your employees regularly using company guidelines.
  • Ensure the department’s rotas are accurate; staff coverage is in accordance with the expected level of business, that wages are within the agreed budget and that overtime is kept to a minimum.
  • Ensure smooth running of all outlets.
  • Liaise and communicate with the F&B departmental heads and supervisors on daily performance of outlets.
  • Regularly patrol the hotel areas, especially at peak times. Co-ordinate and direct staff accordingly as and when required.
  • Ensure that all F&B requirements on function sheet instructions are met
  • Regularly monitor quality and standard of service. Assess shortfalls and successes. Implement remedial action as required.
  • Ensure that guest complaints procedures are adhered to and that remedial action is taken as required.
  • Maintain a well trained, motivated and supervised kitchen team, and identify training needs for the team. Submit ideas to the HR Manager and Hotel Manager. Review ongoing training, to ensure consistency.
  • Establish and maintain good communications with staff and HODs. If any HODs raise any issues within F&B these are to be dealt with effectively.
  • Chair the kitchen weekly meeting; ensure minutes are taken and remedial action taken if necessary.
  • Ensure a representative from the kitchen attend event meeting. Complete Lunch and Dinner numbers prior to this meeting to be distributed to all HODs.
  • Attend the financial meeting, with the relevant figures, and attend the HOD meeting, plus any additional meetings called by the management. Justify expenses and maintain within the budget
  • Communicate relevant results, shortfalls, targets, compliments and complaints to your departmental managers and Deputy Manager.
  • Liaise with the HR Manager and Hotel Manager on recruitment needs. Interview and recruit suitable candidates within your team. Supervisors and managers are required to be seen by another related manager.
  • Ensure each department has a grooming standards, and standards of performance manual. Ensure these are fully implemented and maintained.
  • Ensure departmental inductions take place for all new staff within all F&B outlets, within the first week of employment. New Starter Inductions held on Monday mornings.
  • Submit, discuss and agree proposals and plans to improve menus standards, working conditions, control systems, minimize on waste and maximize revenue.
  • Ensure all departments keep and maintain accurate and up to date records on training, sickness, annual holidays, etc
  • O Level Education (C mean Grade)
  • Certification in Food and Beverage production
  • 4years work experience in Food Production with 1 year in a supervisory role.
  • A flair and enthusiasm for cooking with fresh quality ingredients
  • Ability to cope under pressure, in a calm and efficient manner
  • Possession of good interpersonal skills
  • positive approach to menu planning and development of the catering service


Trianum Hospitality

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