Head Cook / Kitchen in-Charge at The Luke Hotel

The Luke Hotel is a luxury hotel in Nairobi and the gracious host to prominent world leaders, renowned authors, and international celebrities. The Luke Hotel retains much of its historical charm while at the same time offering all the luxuries and amenities of a five-star hotel. Today, The Luke Hotel heritage character is preserved whilst offering modern hotel services and amenities to create Nairobi's best hotel experience. If you crave to enjoy the luxurious amenities provided by the best hotel in Kenya or taste world-class cuisines, then booking an accommodation here lets you achieve it.

 

Head Cook / Kitchen in-Charge

  • Job TypeFull Time
  • QualificationKCSE , Professional Certificate
  • Experience6 years
  • LocationNairobi
  • Job FieldCatering / Confectionery 

Position Required in our Food Production Brigade

  • Position – Head Cook / Kitchen In-charge
  • Academic Qualifications – A mean grade of C(Stand) at KCSE level
  • Professional Training & Certification – Appropriately trained in culinary art, food production or related field at a recognized hospitality training institution. Degree/Diploma - a definate advantage
  • Experience – At least 6 years experience in a busy progressive hotel kitchen or high volume commercial kitchen
  •  Knowledge – An all rounder kitchen personnel with deep understanding of the workings of the different sections of the kitchen shall be given priority
  • Managerial Skills - Ability to put together a team for common goal and purpose. Motivate and create a positive work environment for efficiency for fulfillment of personal and organizational objectives

Key attributes

  • Team leadership - Ability to direct, train, mentor and organize  all kitchen staff
  • Culinary Expertise - Demonstration of  deep understanding of various recipes from different cuisines
  • Production Oversight - Participate and direct supervise production, ensuring adherence to recipes, quality standards and presentation
  • Quality Control - Conduct final quality checks before dispatch including taste, temperature, portion and adherence to safety standards
  • Cost Control - Deep acumen in food costing so as to maintain acceptable level for comfortable profit margins
  • Menu Development and Engineering - Insight in menu planning, recipe development  and re-calibration to ensure increased sales
  • Compliance - strictly enforce sanitation, food safety and and health standards (e,g HACCP) at all times

Check how your CV aligns with this job

Method of Application

Interested and qualified candidates should forward their CV to: hr@thelukehotelnairobi.co.ke using the position as subject of email.

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