Executive Chef

• Oversee the entire all-day dining restaurant kitchen operation, including food preparation, inventory management and staff training while ensuring seamless execution of service.
• Develop and curate authentic unique menus with a focus on innovation, seasonality, and guest preferences.
• Responsible for successful regular events management activities for large corporate events (over 1000 pax) and social gatherings in menu planning and budgeting, food preparation, kitchen management, leading kitchen staff in coordinating and directing them while ensuring high-quality food and excellent service delivery.
• Develop customizable banquet and restaurant menus tailored to client preferences.
• Estimate expected food consumption and make requisition or procure from the stores to ensure that items are available in the kitchen as listed on the menu card and planned events.
• Manage kitchen inventory, accounting like food costs and budget tracking, and supplier relations to ensure operational efficiency.
• Maintain the highest levels of hygiene, safety, and compliance with Hazard Analysis and Critical Control Points (HACCP) of health and protection standards.
• Provide exceptional customer satisfaction and driving revenue growth

• A Bachelor’s Degree/Diploma in Food and Beverage production from a recognized institution with over 10 years’ experience proven track record of designing innovative, high-quality menu items from scratch, you bring both creativity and consistency to the kitchen in the food & hospitality industry.
• Previous experience with choma zone establishments is highly preferred in managing events including sales, marketing, planning and smooth execution of events for over 1000 pax is a must
• A mature person (Man 35-47) with high level of integrity and excellent customer service skills,
• A natural leader able to manage people, a mentor, fostering a culture of teamwork, excellence, training or continuous learning among the team members with excellent communication skills
• A computer literate person with ability to execute for over 1000 pax include planning, costings (analysis) and budget besides giving overall events justification report.
• Expertise in banquet catering, specializing in high volume, corporate events and large social gatherings.
• Strong knowledge and ability to develop unique recipes
• Knowledgeable about health and food safety regulations
• Experience in menu engineering, cost control, manage portions and kitchen management.
• Ability to work in a high-pressure environment while maintaining attention to detail and quality.
• Excellent planning and organizational skills with a creative approach to the production of high quality food

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