Food, nutrition Jobs for Mid-level in Africa

1 jobs found

Jumuia Resort

Sous Chef

Nairobi

Kenya

Silver Palm Spa and Resort

Food and Beverage Specialists

Nairobi

Kenya

Closed for applications
Silver Palm Spa and Resort

Pastry Cooks

Nairobi

Kenya

Closed for applications
Silver Palm Spa and Resort

Cooks

Nairobi

Kenya

Closed for applications
Kivulini Eco Park Karen Hotel

Food and Beverage Manager

Nairobi

Kenya

Closed for applications
Pullman Hotels and Resorts

Chef de Partie- Banqueting

Nairobi

Kenya

Closed for applications
Fairmont Hotels & Resorts

Food & Beverage Cost Controller

Nairobi

Kenya

Closed for applications
67 Airport Hotel

Pastry Cook

Nairobi

Kenya

Closed for applications
Java House Africa Ltd

Hygiene Officer

Kampala

Uganda

Closed for applications

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Alba Hotel Meru

Chef de Partie

Meru

Kenya

Closed for applications
Jumuia Resort

Restaurant + 2 more

Sous Chef

Job details

Contract Type

Description
The primary purpose of the position is to manage the daily operations of the kitchen, supervise culinary staff, and ensure that all food production meets the highest standards of quality, safety, and efficiency while maintaining profitability through effective cost control.

Requirements & Qualifications

Level of Education

• Atleast Secondary School Education (KCSE)

Specialized training/professional qualification

• Atleast Diploma in Food Production and Culinary Arts.

Relevant Job Experience

• Must have worked in a similar position for atleast three years.

Other competencies/skills/abilities required

• Must maintain at all times highest standard of hygiene standards including correct food storage temperatures.

• Must have good Planning, organization and attention to details skills.

• Must have drive initiative and creativity.

• Must have time management skills.

• Must be a team player.

• Must have Food Handler certificate.


Responsibilities
1) Directing the food preparation process and delegating tasks
2) Cooking and preparing high quality dishes

3) Assisting the Head Chef/create menu items, recipes and develop dishes

4) Supervising all kitchen activities

5) Supervising, motivating and working closely with the cooks

6) Being responsible for health and safety

7) Being responsible for food hygiene practices

8) Ensuring food quality and excellent standards are maintained for all dishes created

9) Assisting with determining food inventory needs, stocking and ordering

10) Ensuring the kitchen meets all regulations including sanitary and food safety guidelines

11) Assign duties to the hotel kitchen staff

12) Offer coaching and training to the cooks in the department

13) Implement fully the Jumuia Resorts Strategic plan and SOPs


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