Julius Kinyuru

Reporting to Managing Director

Roles and Responsibilities:

• Heading the kitchen production team [Chef Departies, Line cooks and Stewards].
• Ensuring the consistency and standards of the menu items by controlling and directing the food preparation process.
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other chefs of all levels.
• Overseeing the quality control measures and maintaining consistency across all dishes served.
• Creating menu items, recipes and developing dishes ensuring variety and quality.
• Determining food inventory needs, stocking and ordering i.e. meats, dry goods, dairies and vegetables.
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines.
• Being responsible for health and safety and food hygiene practices
• Collaborating with suppliers for fresh and quality ingredients procurement.
• Instituting a rotation system to minimise food waste.
• Coordinating with front-of-house staff to ensure seamless service delivery.
• Managing all aspects of the kitchen, ensuring smooth operation.
• Implementing new recipes for enhanced menu diversity.
• Maintained exemplary hygiene standards in the kitchen area.
• Establishing strong rapport with team members through effective communication skills.

Reporting to Executive Director

Roles and Responsibilities:

Coordinating the various programme and initiatives in kitchen planning, renovation and setup.

• Properly handled and stored raw ingredients, minimizing illness and cross-contamination risks
• Menu development, planning and making
• Food costing and pricing
• Food portion and presentation
• Ordering of dry goods and perishables

Reporting to Managing Director

Roles and Responsibilities:

Leading the production and menu training, including teaching all staff menu knowledge and upselling techniques, customer complain handling and communication

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and garnish dishes before dispatching to the customer
• Plan orders of equipment or ingredients according to stock levels
• Arrange for repairs and servicing of equipments when necessary
• Remedy any problems or defects
• Managed and trained kitchen staff
• Estimated staff’s workload and compensations

Reported to Executive Chef

Roles and Responsibilities:

The concept brought food awareness to the entire Nairobi eateries by bringing unique fresh bakes, coffee beans roasting, and modern kitchens among many others

• Took care of daily food preparation and duties assigned by the head chef to meet the standard and the quality set by the cafe.
• Coordinates daily tasks with the line chefs.
• Responsible to supervise commis.
• Estimated the daily production needs and checking the quality of raw and cooked food products to ensure that standards were met.
• Ensured that the production, preparation and presentation of food were of the highest quality at all times.
• Checked and received vegetables and ensuring they were fresh and standard

Reporting to The Chef Departie

Roles and Responsibilities:

• Did all station food preparations and cooking
• Attended buffets and ensured all guests were served
• Buffet setup
• Ala carte orders preparation and cooking
• Wiping, arranging and labeling items in cold rooms and fridges
• Cleaning station machines and equipment