Duties and Responsibilities

•	Daily food preparation to meet the standard and the quality set by the Restaurant.
•	Production, preparation and presentation of food of the highest quality at all times.
•	Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
•	Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
•	Full awareness of all menu items, their recipes, methods of production and presentation standards.
•	Follow good preservation standards for the proper handling of all food products at the right temperature.
•	Operate and maintain equipment and reporting of malfunctioning.
•	Personally responsible for hygiene, safety and correct use of equipment and utensils.
•	Ability to produce own work in accordance with timelines. Checks periodically expiry dates and proper storage of food items in the section.
•	Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
•	Assess quality control and adhere to hotels service standards.
•	Opening and closing of stock.
•	Carry out any other duties as required by management

Key Requirements Skills, experience and qualification

•	A high standard of spoken and written English.
•	Proven experience with production of pastries will be an added advantage.
•	Flexible working hours subject to the demands of the business.
•	Able to work under pressure.
•	Excellent culinary catering talent.
•	At least two years of experience in relevant field

HOW TO APPLY.

• 1. If you meet the above qualifications, skills and experience send CV urgently to info@baselinkedhrgroup.co.ke quoting the job title as the subject line on your email
• 2. Interviews will be conducted on a rolling basis until the position is filled.
• 3. Only the shortlisted candidates will be contacted.