Head Cook / Kitchen in-Charge at The Luke Hotel

Position Required in our Food Production Brigade

• Position – Head Cook / Kitchen In-charge
• Academic Qualifications – A mean grade of C(Stand) at KCSE level
• Professional Training & Certification – Appropriately trained in culinary art, food production or related field at a recognized hospitality training institution. Degree/Diploma – a definate advantage
• Experience – At least 6 years experience in a busy progressive hotel kitchen or high volume commercial kitchen
•  Knowledge – An all rounder kitchen personnel with deep understanding of the workings of the different sections of the kitchen shall be given priority
• Managerial Skills – Ability to put together a team for common goal and purpose. Motivate and create a positive work environment for efficiency for fulfillment of personal and organizational objectives

Key attributes

• Team leadership – Ability to direct, train, mentor and organize  all kitchen staff
• Culinary Expertise – Demonstration of  deep understanding of various recipes from different cuisines
• Production Oversight – Participate and direct supervise production, ensuring adherence to recipes, quality standards and presentation
• Quality Control – Conduct final quality checks before dispatch including taste, temperature, portion and adherence to safety standards
• Cost Control – Deep acumen in food costing so as to maintain acceptable level for comfortable profit margins
• Menu Development and Engineering – Insight in menu planning, recipe development  and re-calibration to ensure increased sales
• Compliance – strictly enforce sanitation, food safety and and health standards (e,g HACCP) at all times