Head Cook / Kitchen in-Charge at The Luke Hotel

• Position – Head Cook / Kitchen In-charge
• Academic Qualifications – A mean grade of C(Stand) at KCSE level
• Professional Training & Certification – Appropriately trained in culinary art, food production or related field at a recognized hospitality training institution. Degree/Diploma - a definate advantage
• Experience – At least 6 years experience in a busy progressive hotel kitchen or high volume commercial kitchen
• Knowledge – An all rounder kitchen personnel with deep understanding of the workings of the different sections of the kitchen shall be given priority
• Managerial Skills - Ability to put together a team for common goal and purpose. Motivate and create a positive work environment for efficiency for fulfillment of personal and organizational objectives

• Team leadership - Ability to direct, train, mentor and organize all kitchen staff
• Culinary Expertise - Demonstration of deep understanding of various recipes from different cuisines
• Production Oversight - Participate and direct supervise production, ensuring adherence to recipes, quality standards and presentation
• Quality Control - Conduct final quality checks before dispatch including taste, temperature, portion and adherence to safety standards
• Cost Control - Deep acumen in food costing so as to maintain acceptable level for comfortable profit margins
• Menu Development and Engineering - Insight in menu planning, recipe development and re-calibration to ensure increased sales
• Compliance - strictly enforce sanitation, food safety and and health standards (e,g HACCP) at all times

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