Job SummaryJob Location : Eldoret , Kenya.Reports to : Executive Director .ResponsibilitiesDuties and Responsibilities.● Develop and review menus occasionally as will be dictated by the business demands● Ensure correct costing of menus and manages the food cost as required● Oversee and conduct departmental meetings● Facilitate effective manpower planning● Control departmental budget● Maintain discipline in the department.● Manages and follows up on all the maintenance issues.● Ensure dishes are correctly garnished, of correct portion size and nicely presented through the Ass. Chef● Conduct performance appraisals and identify staff training needs● Identify high performers in the department for reward and recognition.● Oversee departmental trainings● Ensure that set brand standards and standard operating procedures are followed.● Providing Weekly Reports to Management● Ensuring compliance with licenses● Ensuring delivery of quality goods and services from suppliers and Vendors● Inventory management; track stock levels of food, supplies, and equipment, forecast needs, and oversee purchasing and receiving of items - supervising duties of the procurement officer.● Managing Finances; take ownership of budgets and cost control methods to minimize expenses; have an understanding of the monthly profit and loss;● Address customer needs, comments, and complaints● Maintain high standards of quality control, hygiene, and health and safety● Evaluating employee performance, addressing problems, and planning for staff development needs● Oversee that the billing procedure after a service is handled correctly.Qualifications.● Minimum Diploma in Culinary Art Studies● At least five years experience as a Chef and two as a Head Chef● Cool, calm, composed and pleasant Flexible in approach of issue and responsible● Ability to handle simultaneous assignments under pressure● Good managerial skills● Excellent kitchen management skills● Sound understanding of cost management and revenue generation in the kitchen
