JOB PURPOSE

• Manage food production.
• Comply with the Public Health and Health and Safety Standards in accordance with the industry and sector standards.
• Supervise the Kitchen staff.
• Maintain a level of visibility to the guest.

DUTIES AND RESPONSIBILITIES

• Create an appropriate Menu for a client or client groups.
• Discuss client meal Plans with Management.
• Ensure that guests are well-fed and satisfied.
• Record and Maintain all Recipes used at the HSF.
• Maintain an appropriate Inventory level of the ingredients and condiments (spices/salt/sugar/butter etc.)
• Maintain an Inventory of all Items harvested for use in the Kitchen from the “Shamba” and their market costs.
• Maintain the kitchen equipment in good and hygienic order (cookers/microwaves/pots and pans/fridges-freezers)
• Escalate any deficiencies in Public Health and Health and Safety Standards to Management.
• Any other duty that may be assigned by Management.

EDUCATION QUALIFICATION, EXPERIENCE, SKILLS, AND TRAITS

• Degree or Diploma in Culinary Science Arts or a related field.
• Safe Food Handling Certification.
• Minimum of 2 years’ experience.
• A female candidate is preferred.
• Must be ready to join immediately
• Must be customer centric.
• Must be professionally trained and certified (Trained to handle kitchen hazards and emergencies (fires/cuts/sick etc.)
• Clean and appropriately dressed staff as per the industry standards.
• Maintain a level of visibility to the guest.