Our client, whose vision is to be the leading operator of short stay and long term accommodation in the limited service economy hotels and suites segment in East Africa is seeking dynamic, energetic and passionate individual to fill the role of Operations Manager.

Reporting to the Head Chef, has the role of assisting in planning, preparation and cooking activities at the kitchens or restaurants at the property.

Duties and Responsibilities:

  • Assists in developing menus, maintaining high and consistent standards in food quality and service
  • Perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.
  • Refer to Daily Prep List at the start of each shift for assigned duties.
  • Promptly reports equipment and food quality or shortage problems to Kitchen Manager.
  • Knows and complies consistently with our standard portion sizes, cooking methods, ?quality standards and kitchen rules, recipes, policies and procedures.
  • Follows proper plate presentation and garnish set up for all dishes.
  • Prepares a variety of meats, seafood, poultry, vegetables and other food items for ?cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
  • Graciously and quickly fulfill any guest request possible
  • Knows and complies consistently with standard portion sizes, cooking methods, ?quality standards and kitchen rules, recipes, policies and procedures.
  • Stocks and maintains sufficient levels of food products at line stations to assure a ?smooth service period.
  • Portions food products prior to cooking according to standard portion sizes and recipe ?specifications.
  • Maintains a clean and sanitary work station area [clean as you as go]
  • Prepares item for broiling, grilling, frying, sautéing or other cooking methods by ?portioning. Battering, breading, seasoning and/or marinating.
  • Closes the kitchen properly and follows the closing checklist for kitchen stations.
  • Attends all scheduled employee meetings and suggests areas for improvement.
  • Adhere to all HACCP Hygiene Management System and health safety standards.

Skills and specifications

  • A Diploma in food production, Hotel and Catering Management
  • At least 3 years relevant work experience
  • Highly organized with a high level of creativity
  • Numeracy skills, good interpersonal skills and teamwork

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