Joel Muinde Wambua

Documenting each morning what the Head Chefs require before they prepare the day's dishes. Cleaning and organising the food preparation area. Delivering the ingredients in food preparation area. Ensuring the Line and Prep Cooks prepare the dishes according to the specifications and standards. Training new kitchen employees on the restaurant's standards and regulations. Monitoring the kitchen area and the staff to ensure sanitation standards are maintained. Ensuring all food products to be prepared are not expired.

Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards. Staying up-to-date with culinary trends and kitchen processes. Dealing with suppliers and ensuring that they supply quality goods at affordable prices. Managing the inventory and ordering stock as needed. Overseeing the maintenance of kitchen equipment and organising repairs when needed. Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary. Developing new dishes and overhauling menus to attract more clientele. Ensuring that guests receive excellent service and enjoy their culinary experience.

Setting up the kitchen prior to a restaurant's opening. Preparing a particular kitchen station by bringing all food containers to that point in the line. Cooking a specific portion of each plated meal. Assisting with marinating, cutting and precooking foods. Cleaning the kitchen before the restaurant closes. Cleaning and sanitising their area with warm water and soap. Wrapping unused items and storing them in proper areas at the end of a shift. Plating food creatively and maximising customer enjoyment.