The primary purpose of the position is to manage the daily operations of the kitchen, supervise culinary staff, and ensure that all food production meets the highest standards of quality, safety, and efficiency while maintaining profitability through effective cost control. Key Responsibilities include: Directing the food preparation process and delegating tasks; Cooking and preparing high quality dishes; Assisting the Head Chef/create menu items, recipes and develop dishes; Supervising all kitchen activities; Supervising, motivating and working closely with the cooks; Being responsible for health and safety; Being responsible for food hygiene practices; Ensuring food quality and excellent standards are maintained for all dishes created; Assisting with determining food inventory needs, stocking and ordering; Ensuring the kitchen meets all regulations including sanitary and food safety guidelines; Assign duties to the hotel kitchen staff; Offer coaching and training to the cooks in the department; Implement fully the Jumuia Resorts Strategic plan and SOPs.
