Kelvin Odhiambo Odero

• 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.