LINE CHEFS

Location: Asyana Gardens, Ongata Rongai, Kajiado County

Department: Food & Beverage Production

Employment Type: Full-Time

Asyana Gardens Limited is seeking skilled, disciplined and quality-focused Line Chefs to join our Food & Beverage Production team.

The successful candidates will be responsible for preparing and producing menu items according to approved recipes, portions and presentation standards while maintaining strict food-safety, hygiene and cost-control requirements.

Key Responsibilities:

• Prepare and cook assigned menu items according to approved recipes and specifications.
• Ensure consistency in taste, portion size, presentation and quality
• Complete mise en place before service and maintain an organised workstation throughout the shift.
• Follow approved recipes, portion-control standards and production quantities.
• Minimise food waste, overproduction and unnecessary use of ingredients.
• Maintain appropriate food-production records as required
• Ensure proper storage, labelling, rotation and handling of food products.
• Follow FIFO/FEFO principles where applicable.
• Monitor ingredients issued to the workstation and account for their utilisation.
• Immediately report shortages, spoilage, wastage and quality concerns.
• Maintain high standards of personal hygiene, food safety and kitchen sanitation.
• Follow HACCP principles and established food-safety procedures.
• Maintain kitchen equipment and report defects promptly.
• Work efficiently during high-volume service periods while maintaining quality.
• Coordinate effectively with fellow kitchen staff, food dispatch and service teams.
• Follow instructions from the Head Chef, Sous Chef and other authorised supervisors.
• Participate in stock counts and production-control activities when required.
• Comply with all company policies and operational procedures.

Key Performance Expectations:

• Consistent food quality and presentation.
• Appropriate food production costs.
• Portion control.
• Reduction of food wastage.
• Timely preparation and dispatch of orders.
• Food-safety and hygiene compliance.
• Proper utilisation of ingredients.
• Clean and organised workstations.
• Guest satisfaction.