Chefs

2025-11-20T09:33:00+00:00

FULL_TIME

Drink

Restaurant & Hospitality, Management, Customer Service

2025-11-30T17:00:00+00:00

 

Kenya

8

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Menu Planning and Recipe Development: Creating innovative dishes and designing balanced menus that fit the restaurant's concept. Food Preparation and Cooking: Preparing, cooking, arranging, and garnishing food to consistently high standards. Kitchen Management: Overseeing kitchen operations, supervising and coordinating the activities of cooks and other food preparation workers. Inventory and Cost Control: Monitoring stock levels, ordering supplies, managing food costs, and minimizing waste. Hygiene and Safety: Inspecting work areas and equipment to ensure strict sanitation practices and a safe working environment. Staff Training: Hiring, training, and mentoring junior kitchen staff and ensuring continuous development within the team.

Culinary Expertise: Mastery of various cooking techniques and a keen sense of taste and smell. Leadership and Communication: The ability to motivate staff, delegate tasks effectively, and communicate clearly in a fast-paced environment. Time Management & Organization: The capacity to work efficiently under pressure and prioritize tasks during busy shifts. Creativity: Essential for developing new and innovative recipes and visually appealing dish presentations. Business Acumen: Understanding budgeting, setting prices, and managing costs for profitable operations.

Experience in related field

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