Executive Sous Chef

Minimum Qualifications

• Degree or Diploma from KUC (Kenya Utalii College) or an accredited university in Culinary Arts
  
• 6 years of work experience in Food & Beverage management gained from a 5-star international property.
  

Skills and Personal Attributes

• Effective written and verbal communication skills communication skills
  
• Exceptional people management skills and be able to inspire others.
  
• Ability to lead, inspire and motivate a team to achieve organizational goals.
  
• Creative mind that can lead continual change initiatives for improved food products, solutions, and experiences.
  
• Financial acumen
  
• Excellent guest service skill and customer focus
  
• Problem solver
  
• Strong organizational and organizational skills, with the ability to perform well in a fast-paced environment.
  
• Flexibility to work for long hours, weekends, and holidays
  

Key responsibilities

• Ensure the food production strategy is understood in all sections of the kitchen.
  
• Participate in conducting the food product and offerings SWOT analysis.
  
• Ensure food offer and cuisine is in line with set benchmarks.
  
• Train staff on standards required to meet international certification in quality assurance (LQA, SGS, HACCP, OSHA etc.)
  
• Develop menus that are consistent to the food production food concepts.
  
• Ensure consistency in food preparation by ensuring all menus have recipes in accordance with Serena recipe standards.
  
• Demonstrate food product knowledge, preparation, and presentation.
  
• Ensure adherence to product specifications for food production supplies.
  
• Demonstrate creativity in food offers, production methods and food presentation in all areas of the kitchen.
  
• Ensure showmanship in food preparation and presentation.
  
• Update SOPs and ensure adherence in all food production areas.
  
• Ensure effective food safety management programmes and initiatives in the kitchen
  
• Identify and explore new trends in food offers that contribute to high yield.
  
• Identify and explore food offers that attract high end market segment.
  
• Ensure that food merchandising and presentation is in line with modern trends in all food outlets areas.
  
• Implement action plans derived from financial performance meetings to improve profitability in food production.
  
• Coordinate performance planning and reviews for the kitchen brigade
  
• Outline culinary skills capacity building initiatives and programs.
  
• Responsible for all staff relations management, communication, and discipline