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FRANK MANAGEMENT CONSULT LTD
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Executive Chef

Hospitality: Hotels/ Restaurant, Luxury Camps & Lodges

Job Summary

Location : Kampala Uganda
Total View :179
Job type : Full Time
This job has already expired

Industry

Hospitality: Hotels/ Restaurant, Luxury Camps & Lodges

Job Description

Job Pupose

To organise, develop, operate and administer the main kitchen and all satellite kitchens producing delectable food at a pre-determined cost and strictly in time for service.

Duties and Responsibilities

  • Responsible for food production in all the kitchens
  • To assist the F&B Manager in the development of new menus and menu changes
  • To recommend to the F&B Manager the price structure for various items in the menu in relation to competition
  • To recommend food and beverage standards and specifications and portions in clear relation to prices and external competition
  • To originate and approve the daily requisition while ordering meats, dairy products, fresh fruits and vegetables. To also set the minimum levels of inventory for perishables
  • To recommend the periodic purchase of special items, orders of canned and dried fruits, dried food items both domestic and imported
  • To recommend the purchase of new items and delete the purchase of existing items which do not move
  • Responsible for maintaining reasonable cost control in food preparation
  • To keep wastage of food to the minimum at all stages of food production
  • To account for the usage, consumption, spoilage and control of all food stuff produced or stored under his supervision
  • To attend the general managers and F&B managers meeting and to conduct departmental meetings whenever necessary
  • To maintain and enforce such systems and methods in the area of F&B production as laid down by the management
  • To develop new products and improve on existing recipes and research new methods of food preparation
  • To ensure that employees in the department conform to house rules and policies of the Hotel
  • To work closely with the Banquet Manager, Assistant Managers in the F&B Service Area/ restaurants, and the Executive Kitchen Steward for the attainment of profit, quality and service standards of the department and the Hotel
  • To initiate the performance evaluation of his subordinate staff
  • To formulate and ensure adherence to standard recipes.
  • To ensure that the main kitchen and all the satellite kitchens are clean at all times
  • To ensure that employees in the department conform to hygiene and sanitation practices
  • To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/ her department
  • To keep abreast with the competition by conducting periodic competition and market surveys
  • To be actively involved  in the purchase committee for ordering kitchen supplies and equipment as per requirement
  • To ensure regular sales calling for promoting business
  • To undertake the responsibility for the following in the absence of a Kitchen Stewarding Executive:
    • Responsibility for food and service made available for the staff in the cafeteria
    • To ensure that prescribed cleaning formulae are being used to maintain highest possible standards of cleaning
    • To develop standard procedures for new tasks and changed conditions
    • To co-ordinate with the receiving manager for checking of the equipment in order to ensure conformity with specified/ expected standards
    • To co-ordinate pest control operations for all the kitchens
    • To make conscious and continuous efforts to develop local suppliers to substitute imported/ expensive items
Frank Management Consult Ltd
Nyaku House, 1st Floor Argwings Kodhek Rd,Hurlingham
Contact Us: info@frank-mgt.com or
call us at (254) 020 2724724 / (254 )745897222.

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