Junior Chef

He or she should have:

• Degree/Diploma in Hospitality and Catering (Food Production Option).
• 2 - 3 years’ experience as a working chef.
• Perfect or near perfect in sanitation and quality control.
• Should possess a portfolio of creativity with the ability to produce unique dishes.
• Expert multitasking ability.
• Great leadership, fast-paced team worker with interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.
• Well-groomed and presentable individual with outstanding communication skills.
• Must be willing to relocate to- (around Rongai).

The role entails:

Production of meals on time and ensuring sufficient quantities are available.

• Planning the menu, considering the budget and availability of seasonal ingredients.
• Evaluating food products to ensure that quality standards are consistently attained.
• Supervise and participate in meal preparations, ensuring food portions are maintained, and food presentation is correct
• Supervise Kitchen personnel and keep proper records of sales, reconciliations, orders, inventories and dispatch.
• Taking stock of ingredients and equipment and placing orders to replenish stock. Ensuring maintenance of stock levels of all kitchen supplies.
• Waste management and ensuring the customer gets value for money.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Ensuring FIFO policy is followed at the Café.
• Receiving feedback and making improvements where necessary.
• Ensure proper storage of food, kitchen equipment and accessories.
• Keeping up-to-date with the hotel industry trends for growth .