Executive Chef At Bollard Consulting Limited

The Executive Chef will be responsible for overseeing all aspects of the kitchen operations including menu creation, recipe development, food preparation, staff training and management, food safety and hygiene standards, inventory management, and kitchen equipment maintenance. The successful candidate will have a passion for creating innovative and delicious dishes, be able to work effectively in a fast-paced environment, and have a proven track record of leading and developing high-performing kitchen teams.
Location: Nairobi

Key Responsibilities:
Develop menus and create innovative dishes that are visually appealing and delicious
Oversee food preparation, presentation and delivery to ensure consistent high-quality standards are maintained
Monitor food costs and inventory levels, and adjust ordering as necessary to ensure efficient kitchen operations
Ensure compliance with food safety and hygiene standards, and maintain all necessary documentation to ensure adherence to regulations
Train, supervise and motivate kitchen staff, ensuring that they are meeting performance standards and that their professional development needs are met
Collaborate with the management team to develop and implement strategies to drive sales and profitability
Maintain a clean, organized and safe kitchen environment, ensuring that all equipment is well-maintained and functioning properly
Act as a role model for the kitchen team, leading by example and demonstrating a strong work ethic and commitment to excellence

Qualifications:
Degree or diploma in culinary arts or related field is preferred
At least 4-5 years experience as a head chef or executive chef in a high-volume restaurant environment
Excellent culinary skills and knowledge of international and regional cuisines
Experience in menu creation and recipe development
Knowledge of current food trends and the ability to adapt to changing culinary preferences.
Thorough understanding of health, safety, and sanitation standards in kitchen operations.
Good knowledge in budgeting, forecasting, and cost control.
Strong leadership and management skills, with the ability to motivate and inspire a team
Excellent communication and interpersonal skills, with the ability to build strong relationships with staff and customers
Strong organizational skills, with the ability to manage multiple tasks simultaneously
Demonstrated ability to work effectively in a fast-paced environment
Ability to work flexible hours, including evenings and weekends