• Emerge Egress Consulting is a HR Management & Training Consulting Firm established in 2017 based in Nairobi. In essence it focuses in Recruitment, Business & Marketing Strategy and Training Programs for various sectors. We partner with clients in various industries and sectors in order to meet their various needs.

Core Duties and Responsibilities

• Accurately and efficiently prepare and cook all menu items, including appetizers, entrees, soups, salads, and desserts, following standardized recipes and quality standards.
• Prepare ingredients, including washing, chopping, slicing, dicing, and seasoning, ensuring all mise en place(everything in its place) is ready before service.
• Operate a variety of kitchen equipment safely and proficiently (e.g., grills, fryers, ovens, stovetops).:
• Set up and stock workstations with all necessary supplies.
• Maintain a clean, organized, and sanitary work environment throughout the shift, adhering strictly to all food safety and hygiene standards 
• Ensure all food items are properly stored, labeled, dated, and rotated to prevent spoilage (FIFO method).
• Assist with daily and nightly kitchen closing procedures, including cleaning duties.
• Monitor food stock levels and communicate shortages to the Chef or Manager to facilitate timely ordering.
• Collaborate with other kitchen staff (e.g., Prep Cooks, Line Cooks, Dishwashers) and front-of-house staff to ensure timely and accurate delivery of all food orders.
• Handle multiple orders simultaneously under pressure during peak hours.
• Participate in the garnishing and presentation of dishes
• Oversee opening and closing duties for each assigned shift
• Clean and sanitize work areas
• Ensuring that food portions and food presentation meet company standards.
• Ensuring that cooking utensils are clean before each use.
• Quality check ingredients and prepared products, ingredients to be used during service and for menu items.
• Follow recipes accurately
• Prepare food using various appliances and equipment
• Maintain a clean, safe and sanitized work area
• Organize equipment, utensils and other tools prior to service
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.
• Performing other duties as allocated.

Job Specifications and Qualifications

• Certificate or Diploma in Culinary Arts, Food Production or relevant field.
• Minimum 3 years of relevant management experience in a similar operation with proven track record
• Experience in a busy business hotel is an added advantage.

    Key Competencies

• Teamwork: 
• Communication
• Physical Stamina
• Attention to Detail: 
• High Integrity