Reporting to the Manager Food and Beverage, the Head Chef will be responsible for all culinary operations and ensuring that all menus are consistently updated while paying special attention to seasons and availability of the menu items. S/he will supervise kitchen operations in a timely manner in line with the food production quality and specifications so as to meet or exceed AKUH staff, patients and guests’ satisfaction.
Applicants must possess a Diploma in Food Production from a reputable institution, KCSE minimum grade of C with at least five (5) years’ relevant work experience in an institutional food production set-up. S/he should have sound knowledge of food safety and sanitation. The ideal candidate should have experience working in a HACCP compliant kitchen and knowledge in food costing and inventory management.
Ensure that all menus are constantly updated while paying special attention to season availability.
Ensure that all menus are properly costed
Responsible for all chefs, cooks and stewards
Conduct on the job training for chefs and cooks to effect good portion control and good meal presentation.
Ensure that all statutory requirements are up to date.
Liaise with the manager daily regarding special requirements of the patients and other services
Ensure catering stocks are delivered in the right quality and quantity, that they are well controlled, and no pilferage or over expenditure is realized.
Ensure that the attendance register is kept and any absenteeism reported to the manager promptly.
Endure that all documents are passed on to the manager for processing
Ensure that all staff are dressed correctly to satisfy the statutory requirements and enhance the image of the establishment.
Ensure sound maintenance and safe use of machines and equipment
Carry out a supplier audit in conjunction with the manager to ascertain product conformity.
Inspect all food and ingredients received from the vendors to ascertain that they are fresh and of the highest quality.
Ensure that all menu ingredients are in place for effective and efficient provision of service (s).
Ensure timely provision of meals to patients and patrons to maintain customer satisfaction and treatment or wellness goals.
Ensure that the cleaning and disinfection of all the service and production equipment is correctly done and that daily, weekly and routine cleaning is adhered to by the stewards.
Ensure that temperature control is observed in all the CCP areas and keep records of all the temperature checks of each CCP.
Ensure the implementation and practice of HACCP hygiene management system within the kitchen.
Manage inventory of all the kitchen production equipment, ensure proper and correct use of the same and that the PPM is done at the right time.
Organize staff training on the use and management of various kitchen equipment.
Perform any other duties that may be assigned by the supervisor
: Diploma, Associate's degree
Required relevant work experience
: 5 years
English (Spoken: fluent | Written: fluent)
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