CHEF (AFRICAN ORGANIC CUISINE & PASTRY)

Key Responsibilities

1.      Culinary Operations

ü  Prepare and present high-quality African organic dishes.

ü  Develop creative recipes using fresh, locally sourced ingredients.

ü  Ensure consistency in food quality, taste, presentation, and portion control.

ü  Maintain high standards of food safety and hygiene.

2.      Pastry & Bakery

ü  Prepare a variety of pastries, cakes, breads, desserts, and baked products.

ü  Create seasonal and signature dessert offerings.

ü  Ensure pastry items meet quality and presentation standards.

3.      Menu Development

ü  Develop and update menus and daily specials.

ü  Cost menu items and maintain profitable pricing.

ü  Introduce new dishes and specials based on customer preferences and seasonal availability.

ü  Minimise food waste through effective planning and inventory management.

4.      Kitchen Operations

ü  Manage stock levels and inventory.

ü  Receive and inspect deliveries.

ü  Ensure proper food storage and stock rotation.

ü  Maintain a clean, organised, and efficient kitchen environment.

ü  Monitor kitchen equipment and report maintenance requirements.

5.    Team Support

ü  Supervise and guide kitchen assistants where applicable.

ü  Train junior staff on food preparation and hygiene standards.

ü  Assist with catering orders and special events.

Essential Qualifications Required

ü  Certificate or Diploma in Culinary Arts, Hospitality, or a related field.

ü  Minimum 2-3 years of experience in a commercial kitchen.

ü  Proven experience preparing African cuisine.

ü  Strong pastry and baking skills.

ü  Experience in menu planning and food costing.

ü  Ability to work independently with minimal supervision.

ü  Knowledge of food safety and hygiene standards.

Essential Qualifications Preferred

ü  Experience working with organic and locally sourced ingredients.

ü  Experience in catering and event food preparation.

Performance Targets (KPIs)

ü  The successful candidate will be expected to:

o   Maintain customer satisfaction levels of at least 85%.

o   Keep food-related customer complaints to less than 3 per month.

o   Introduce at least one new menu special each month.

o   Introduce at least one new pastry or dessert item every quarter.

o   Maintain food costs between 30% and 35% of sales.

o   Keep food wastage below 8% of monthly food purchases.

o   Achieve stock count variances of less than 5%.

o   Ensure 100% compliance with food safety and hygiene requirements.

o   Maintain at least 95% menu availability during operating hours.

o   Ensure fresh pastry products are available daily.

o   Maintain attendance and punctuality of 95% or higher.

-

Salary & Benefits

✅ Starting Salary: KES 20,000 per month

✅ Performance-Based Salary Reviews: Salary will be reviewed and increased based on performance, achievement of targets, reliability, and contribution to business growth.

✅ Basic Housing Provided

✅ Meals provided during working shifts

✅ Annual leave and public holidays in accordance with Kenyan labour laws

✅ Opportunity for career growth as the business expands