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NCCK, an umbrella organization for Protestant Churches and Christian Organizations registered in Kenya, invites applications from interested and suitably qualified candidates to fill the following position:
Chef
3 Positions
Jumuia Coffee House (Ref: CH – JCH)
Jumuia Hotel, Kisumu (Ref: CH – JCH) and
Jumuia Conference & Country Home, Limuru (Ref: CH- JCCH)
Reporting to the Resort Manager, this position will be responsible for planning the menu for the resort and ensuring that food and beverages meet the required quality standards profitably.
Job Objectives:
Maintaining optimum staff schedules, operating equipment stock level and providing staff with quality working tools
Menu planning and management to ensure efficient food dispensing, service and presentation is provided in order to meet guest and staff satisfaction
To maintain a conducive working environment for the kitchen staff so as to provide food service to guest and staff satisfaction
Ensure costs and quality are controlled so as to meet departmental budget
To ensure proper usage of friendly products, water, energy and waste management for the purpose of maintaining environmental conservation and hygiene
Field of Duties and Responsibilities
Plan menus for expected clients.
Project orders and requisition as per the menus.
Ensure quality of food items purchased.
Ensure proper management of equipment, utensils and supplies.
Ensure proper maintenance of cleanliness and hygiene standards in the department as per requirement.
Allocate duties; schedule all staff leave and time-offs and keep records of the same for the department.
Prepare the budget for the department.
Identify training needs for departmental staff.
Conduct regular in-house training for departmental staff.
Coach, mentor and perform regular appraisal of departmental staff.
Participate in management processes and decisions.
Seek feedback on catering issues and take appropriate action on issues raised and provide periodic update to management on issues.
Keep track of new trends in the industry and advise management accordingly.
Perform any other duties as may be assigned by the management from time to time.
Minimum Qualifications:
Kenya Certificate of Secondary Education (KCSE)
Diploma in Food Production
3 years experience as a Sous Chef or Chef de Parti-Saucier in an environment that offers national and international cuisine
Other Competencies:
Ability to work under pressure
Creativity and innovativeness
Ability to work with minimum supervision
Strong interpersonal skills
Team player
Willing to learn
How to Apply
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