Executive Chef Jobs in Kenya

The Cost Controller is responsible for monitoring analyzing and controlling all hotel operational costs to maximize profitability while maintaining service quality. The role focuses on Food & Beverage cost control inventory management procurement compliance stock reconciliation and financial reporti...

General Manager Principal Responsibility & Position Purpose The General Manager (GM) is responsible for overseeing all hotel operations ensuring the highest standards of guest service operational efficiency and financial performance. This leadership role encompasses the comprehensive management of...

JOB DESCRIPTION: MAINTENANCE MANAGER SECTION ONE: JOB OUTLINE Job Title: Maintenance Manager / Chief EngineerDepartment: Engineering & MaintenanceReports To: General ManagerDirect Reports: Maintenance Supervisors Technicians Artisans and Plumber/Electrician teamsKey Inter-Departmental Relationships:...

Prepare and present menu items showing variety and flair within the cost margins specified by the hotel.Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained.Order necessary foods according to proposed business demands.  Consult with Executive Ch...

Business PerformanceSet periodical budget & forecastAnalyze monthly P&L and month-end reports identify deviation from business plan goalsParticipate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.Op...

 Efficient daily functioning of the Banquet Kitchen and work closely with the Executive Chef in all aspects of Banquet Kitchen management.Development of new concepts creating and introducing new menus and standardized recipes ordering keeping food cost at minimum and also ensuring quality consistenc...

Location: All KOFISI F&B Centres- NairobiDepartment: Food & BeverageReports To: Head of F&BCore ResponsibilitiesOperations Management:Oversee all pastry production including bread viennoiserie plated desserts and confectionery items.Maintain stringent quality control across multiple locations in Ken...

Leadership & Staff ManagementProven experience managing a team of stewards including training scheduling and performance management.Ability to foster teamwork and discipline within the stewarding department.Operational OversightHands-on experience with dish washing and cleaning equipment (e.g. Hobar...

ROLES AND RESPONSIBILITIES Prepare cut and portion meats as per hotel standards ensuring quality and consistency.Trim debone and prepare meats for various cooking methods and presentation.Ensure all meats are fresh properly stored and maintained at the correct temperatures.Inspect meat deliveries fo...

DescriptionWhy work with usIf you think that you are the perfect fit for our team and you are passionate about Hospitality this is your opportunity!Lisbon Marriott Hotel believes in the power of our associates to shape our future. And now part of that exciting future could be yours too!We are the bi...

Oversee daily operations of the butchery section within the kitchenPrepare cut portion and store meats according to hotel standardsEnsure quality control and proper handling of all meat productsMaintain hygiene food safety and sanitation in line with regulationsManage stock rotation ordering and min...

The Sous Chef is in charge of all activities related to the kitchen which usually includes suggest recipes to create menus managing kitchen staff ordering and purchasing stock and equipment plating design and ensuring that all meals served in the outlets and banquet are both delicious and nutritious...