Company Overview:

Kids Dream Ice Cream is a Liberian Startup Company that specializes in creating delicious and innovative treats for children and youths. In addition to our wide variety of ice cream flavors, we also offer fast food, pastries, and a safe and fun ice cream parlor. We seek to offer safe playgrounds and recreation areas for children and families to enjoy.

KDIC was started in 2019 as a Sole Proprietorship Company but incorporated as a Subsidiary of the TALWA Group of Companies in 2023. At KDIC, we believe that childhood is a time for exploration, creativity, and fun. That's why we're dedicated to creating a fun and safe environment for children to play, while also promoting healthy living and social responsibility through our business practices.
We have a small but effective workforce of about sixteen (16) people (direct hires), about twelve (12) indirect hires, and several others through the value chain. KDIC Ice Cream is sold in about seventeen (17) locations (supermarkets & Minimarts) in Montserrado and Margibi Counties.

Overview & Description:

The Chef is responsible for overseeing the daily operations of the kitchen, ensuring high standards of food preparation and presentation. The Chef will manage kitchen staff, liaise with supporting departments to ensure maximum customers experience and satisfaction and to ensure that meals are prepared in accordance with food safety regulations. The ideal candidate is creative, experienced, and capable of delivering excellent culinary experiences.

Responsibilities:

1. Menu Planning and Development:

• Design, plan, and implement seasonal and innovative menus that align with customer preferences and dietary trends.
• Regularly review and update the menu to maintain variety and quality, while controlling costs and minimizing waste.
• Ensure that all dishes are prepared consistently and to high culinary standards.

2. Food Preparation and Presentation:

• Supervise and participate in the preparation and cooking of meals, ensuring that food is prepared and presented according to the highest quality standards.
• Create visually appealing and flavorful dishes while maintaining portion sizes and presentation consistency.
• Ensure that food is served in a timely manner, meeting customer expectations for freshness and quality.

3. Kitchen Operations:

• Oversee the day-to-day operations of the kitchen, including food preparation, inventory management, and staff coordination.
• Ensure the kitchen operates efficiently, minimizing downtime and ensuring a smooth workflow.
• Implement cost control measures to reduce food and operational costs without compromising quality.

4. Team Management and Training:

• Supervise, train, and mentor kitchen staff, ensuring they follow proper cooking methods and safety procedures.
• Coordinate with the front-of-house staff to ensure seamless kitchen-to-service communication.
• Foster a positive and productive working environment, encouraging teamwork and professional development among staff.

5. Food Safety and Hygiene:

• Ensure compliance with food safety and hygiene regulations at all times.
• Monitor food storage, preparation, and service areas to ensure adherence to health and safety guidelines.
• Conduct regular inspections of kitchen equipment and tools, maintaining proper sanitation standards.

6. Inventory and Supplier Management Support:

• Manage inventory of ingredients and supplies, ensuring stock levels are maintained to meet the needs of the kitchen.
• Support the Operations Department to source high-quality ingredients, negotiating pricing and delivery schedules.
• Track and monitor inventory usage, reducing wastage and optimizing costs.

7. Budgeting and Cost Control:

• Assist in budget planning, ensuring the kitchen operates within budget while maintaining food quality and profitability.
• Monitor and analyze food costs, labor costs, and kitchen expenses, implementing measures to control costs where necessary.

8. Innovation and Customer Satisfaction:

• Stay updated on food trends and customer preferences to introduce new ideas and enhance the dining experience.
• Collaborate with management to ensure the menu aligns with customer expectations and the business's overall strategy.
• Respond to customer feedback and adjust menu offerings to meet customer preferences and dietary needs.

Requirements:

At least five (5) years of proven experience as a Chef or a similar role in a professional kitchen.

• Culinary degree or formal training in food preparation preferred.
• Strong knowledge of various cooking techniques, kitchen equipment, and best practices.
• Exceptional leadership and organizational skills.
• Ability to work under pressure and in a fast-paced environment.
• Excellent communication and team management skills.
• Knowledge of food safety regulations and sanitation practices.

Additional Information:

Working Conditions:

• This position requires standing for long periods and working in a busy, sometimes heated environment.
• Ability to work flexible hours, including evenings, weekends, and holidays, based on kitchen needs.

Key Competencies

• Act as a team player – collaborate and support colleagues and peers across the company while still being able to work independently when needed.
• Results oriented –meet deadlines on assignments, juggle multiple demands, and work with all colleagues with different personalities.
• Experience working in a startup fast-food company.
• Ability to work under stressful conditions.
• Possess strong knowledge about food hygiene

                    

How to Apply:

                  In the Subject Line, indicate Chef.
     Only shortlisted candidates will be contacted.

        Call # 0881736316 / 075611704 for more information.
                                 Talwa HR Solutions

Share Jobs