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Job Detail

Executive Chef

Are you good at planning and managing kitchen staff?


Job Overview

Category : Hotel/Restaurant
Experience(s) : 10 Year
Location : Mombasa
Job Type: Management Level
Job Kind :
Highest Educational Level : Diploma in Food & Beverage Production
Salary :

Client Overview

Our client has brought to Africa a modern international development that offers the very best in lifestyle and luxury. On site facilities include a boutique hotel, two and three bedroom immaculately furnished serviced apartments, penthouses with private outdoor Jacuzzi, conference facilities, a luxury spa and well equipped gym, boardwalk with waterfront restaurants (upcoming), an infinity swimming pool complete with pool bar, an inner and outer pier and an Underground night club.

Job purpose
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Key Responsibilities:

  • Accountable for overall success of the daily kitchen operations.
  • Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
  • Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.
  • Supervises all kitchen areas to ensure a consistent, high quality product is produced.
  • Responsible for guiding and developing staff including direct reports.
  • Must ensure sanitation and food standards are achieved.
  • Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants and employee cafeteria) and all support areas (e.g. purchasing, stewarding).

Qualification

  • At least 10 years progressive experience in the culinary/cuisine production in rated 4/5 Star Hotels
  • Minimum of 2-year diploma from an accredited college in Culinary Arts, Hotel and Restaurant Management, or related major;
  • HACCP and hygiene training