Job Description
What you’ll do:
- Lead daily production of Italian menus, including pasta, risotto, sauces, stocks, roasts, antipasti and desserts, for large events.
- Plan production schedules with the Head Chef and the Events/Catering Team.
- Hold consistent quality, portion sizes and presentation across large batches.
- Make sure food holds well during transport, holding and off-site reheating.
- Lead, train and coach kitchen staff, and keep standards of conduct anddiscipline high.
- Maintain strict hygiene, temperature control, labelling and allergen procedures.
- Monitor waste, stock use and food cost.
Qualifications & Requirements:
- Diploma or Certificate in Culinary Arts, Food Production or a related field.
- 5-8 years’ professional kitchen experience, with at least 5 years as a Sous Chef or in a senior supervisory role.
- Proven Italian cuisine experience, including fresh pasta, sauces and classic preparations.
- Experience in a central kitchen, outside catering, hotel banquet or other high-volume operation.
- Strong knowledge of HACCP, recipe control, portioning and costing. Flexibility to work weekends and event days.
Method of Application
Send your CV and cover letter to hr@spez.co.ke
Requirements
Diploma
