EXECUTIVE CHEF – NAIROBI STREET KITCHEN

Purpose:

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.

Key Responsibilities

• Responsible for the overall success of the culinary department, ensuring successful operation in terms of quality and revenue.
• To be directly involved in all phases of daily operation requirements and to coordinate the food production across all different kitchen areas, restaurants and outlets.
• Responsible for menu creation and food innovation in accordance with contemporary international trends.
• To maintain the highest standards of hygiene and sanitation.
• Provides information to executive teams, and NSK general manager, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Monitor and ensure that purchases / expenses are within budget limit with the objective of maintaining food gross profit targets.
• Manage suppliers and relationships, ensuring quality control and cost control to ensure quality of produce and food product.
• Monitor and ensure proper maintenance and care of Operating Supplies and Equipment in all areas under your supervision.
• Take ownership of guest special requests and expectations.
• Provide consistent service that is above and beyond to ensure guest satisfaction and retention.
• Serve as a role model and leader to the team.
• To manage and assign responsibilities to all members of the culinary team.
• To maintain a positive attitude and keeping the team spirit at the highest whilst providing a learning atmosphere with a focus on continuous improvement.
• To maximize productivity and maintain harmony among all food production employees in a fair and impartial way.
• To monitor staff schedules for the assigned outlets – monitor / approve staff overtime, change of shifts, staff leave etc. Understands employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.
• To conduct section / departmental meetings. Responsible for staff daily briefings.
• Commitment to the future through objective guidance. To conduct trainings and on the job training for staff to develop their skills / new menu items. To monitor that succession plans are followed. To ensure that staff are aware of company rules and regulations.
• Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns. To handle staff appraisal and manage performance of culinary team.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Knows and implements the brand’s safety standards.

Required Qualifications and Experience

• Bachelor’s Degree in Culinary Arts.
• Minimum of six (6) years’ similar experience in a similar Hospitality Management role.
• Excellent Knowledge of food & beverage operations.
• Demonstrable experience in driving service excellence.
• Strong communication, financial and people management skills.