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 go to method of application »