Executive Chef at Mama Cass

Responsibilities

• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of Customers
• Improvement on quality of existing product lines, such as taste, flavor, color, texture, nutritional value, convenience, or physical, chemical, and microbiological composition of foods.
• Check the quality of raw, cooked food products and presentation to ensure that standards are met
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Analyze recipes to assign prices to menu items, based on food, beverages and overhead costs.
• Keep up to data with latest trends in the food service industry and work with the team to introduce new ideas regularly.
• Ensure that the food expenditure is kept within budget in consultation with the Food and Beverages Manager.
• Check the completeness of all suppliers’ deliveries.

Qualifications and Key Competencies

• BSc. /HND in Hotel Management, Food Technology or related course in a recognized tertiary institution.
• 5 to 10 years continuous work experience in International Hotel (3- 5 Stars Hotel).
• Candidates should have meticulous attention to detail
• Must have experience in both African and Continental dishes
• Have good verbal and written communication skills to explain ideas to other scientists, factory supervisors and operatives
• Candidate must be hands on and flare in product development.
• Knowledge of a range of sciences and their applications to food
• Thoroughness, particularly with regard to health, safety and hygiene