Sous Chef Hotel

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Key Areas of ResponsibilityPastry Kitchen OperationsAssign in detail, specific duties to all employees under your supervision and instruct them in their work,

Hotel Jobs In Kenya Job Objective/Purpose Provide and ensure quality Kitchen/catering services within the Avenue group in line with the company policies and

Fair Acres Boutique Hotel is the best boutique hotel in Nairobi that blends the elegance of gracious living with the spirit of modern Africa. Nearly a decade

Job Description To ensure that the kitchen runs at an acceptable food cost.To ensure that ambassador productivity is maximized and payroll costs minimized.To

Job DescriptionTo ensure that the kitchen runs at an acceptable food cost.To ensure that ambassador productivity is maximized and payroll costs minimized.To

The role will be responsible for supporting the pastry and bakery team to continue delivering high quality production in line with expectations.Minimum

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Job Description Scope of position: Reporting to the Sous Chef, the Chef de Partie will be focused, with special attention placed upon continuous practice to

Company DescriptionJob DescriptionScope of position:Reporting to the Sous Chef, the Chef de Partie will be focused, with special attention placed upon

Scope of position:Reporting to the Sous Chef, the Chef de Partie will be focused, with special attention placed upon continuous practice to master skills and

Company DescriptionJoin us at Accor, where life pulses with passion!?As a pioneer in the art of responsible hospitality, the Accor

Job Description As the second-in-command in the pastry kitchen, the Pastry Sous Chef  is entrusted with overseeing the creation of exquisite desserts and

Job DescriptionAs the second-in-command in the pastry kitchen, the Pastry Sous Chef is entrusted with overseeing the creation of exquisite desserts and baked

JOB SUMMARYAssists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by

QUALIFICATIONSDiploma in food production/management course.3years in a similar position.Menu planning/costing and trainers skills.Wide knowledge of different