Chef at Gender Equality, Peace and Development Centre (GEPaDC)

Job Summary

• A Chef is responsible for preparing and cooking food to the highest standards, ensuring quality, presentation, and consistency.
• They work in a fast-paced kitchen environment, leading and collaborating with kitchen staff to deliver exceptional culinary experiences.

Key Responsibilities

• Prepare and cook menu items, including appetizers, entrees, desserts, and specials.
• Ensure dishes are presented attractively and consistently.
• Develop new recipes and menus, considering dietary trends and customer preferences.
• Maintain kitchen organization, cleanliness, and safety standards.
• Supervise and train kitchen staff, including cooks, prep cooks, and dishwashers.
• Manage inventory, ordering supplies, and controlling food costs.
• Maintain kitchen equipment, reporting maintenance needs.
• Implement kitchen policies, procedures, and standards.
• Interact with customers, taking orders, and providing menu guidance.
• Respond to customer feedback and complaints.
• Collaborate with front-of-house staff to ensure seamless service.
• Participate in menu planning and pricing.
• Maintain records of inventory, sales, and menu engineering.
• Participate in menu costing and pricing.
• Attend kitchen meetings and contribute to menu development.
• Ensure compliance with food safety regulations.

Requirements

• Candidates should possess a Culinary Arts Degree or equivalent experience.
• 2+ years of cooking experience, preferably in a commercial kitchen.
• Strong knife skills, cooking techniques, and knowledge of cuisines.
• Leadership and team management experience.
• Excellent communication, problem-solving, and time management skills.
• Ability to work in a fast-paced environment, under pressure.
• Food safety certification (e.g., ServSafe).
• Certification from a recognized culinary organization .
• Experience with menu engineering, cost control, and inventory management.
• Familiarity with kitchen software and technology.
• Specialized skills (e.g., pastry arts, sous vide, molecular gastronomy).

Work Environment:

• Fast-paced, dynamic kitchen environment.
• Exposure to heat, noise, and hazardous equipment.
• Physical demands: standing, lifting, bending, and mobility.
• Flexible scheduling, including evenings, weekends, and holidays.