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Kelvin Odhiambo Odero
About Candidate
· Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
· Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
· Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
· Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
· Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
· Determines how food should be presented, and create decorative food displays.
· Recognizes superior quality products, presentations and flavor.
· Coordinates with the purchasing department for the acquisition of needed goods and services.
· Maintain Quality levels of receiving, storage, production and presentation of food.
· Ensure sufficient staffing levels are scheduled to accommodate business demands.
· Follows and enforces all applicable safety procedures specified for kitchen and food servers.
· Discuss daily food cost reports with key kitchen and F&B team members.
· Review weekly and monthly schedules to meet forecast and budget.
· Attend the daily morning meetings and other administrative sessions.
· Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
Location
Education
Work & Experience
• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Coordinates with the purchasing department for the acquisition of needed goods and services.
• Determining production schedules and staff requirements for timely delivery of services. • Estimating the amounts and costs of required supplies and make the orders while adhering to the quality and budgets set. • Ensuring compliance to established standards within the club while ensuring safety. • Ensuring that the food operations are controlled in a manner which reaches the desired cost of sales and maximizing potential and optimizing resources. • Maintaining a high level of food quality and production with the aim of exceeding guest’s expectations. • Guiding the cooks and other kitchen staff on preparation and presentation of meals. • Ensuring the security of all foods and equipment by maintaining procedures laid down by the Health and Safety Policy. • Coming up/reviewing the Menu as and when required.