Background information about the job or company (e.g., role context, company overview)

The Fairmont Norfolk is a historic hotel in Nairobi, Kenya and is owned by the luxury hotel chain, Fairmont Hotels and Resorts. The hotel has 170 rooms, 4 restaurants, and consists of 5 main blocks, each ranging from 1 to 2 stories high. The hotel has a signature Tudor style of architecture that has been maintained since its original construction.

Responsibilities or duties

Plan, develop, and execute diverse menus that cater to varied dietary preferences and nutritional requirements

Oversee daily food preparation, cooking, and plating to ensure consistent quality and presentation standards

Supervise and mentor cafeteria staff, providing training, performance feedback, and motivation to maintain a high-performing team

Implement and enforce strict food safety and hygiene protocols in compliance with local and international standards

Manage kitchen inventory, including ordering, receiving, and storage of food and supplies

Monitor and control food costs while maintaining quality, working within established budgets

Maintain and troubleshoot kitchen equipment to ensure smooth operations

Coordinate with management to address customer feedback and continuously improve service offerings

Ensure efficient workflow and time management during peak service periods

Maintain detailed records of inventory, expenses, and staff performance

Collaborate with other departments to understand organizational needs and special event requirements

Qualifications or requirements (e.g., education, skills)

Proven experience as a Head Chef or similar leadership role in a cafeteria or food service environment

Advanced culinary skills with expertise in food preparation, cooking techniques, and menu development

Strong knowledge of food safety regulations, hygiene standards, and sanitation practices

Demonstrated experience in staff supervision, training, and team management

Proficiency in inventory management and cost control

Excellent organizational and time management skills

Strong interpersonal and communication abilities

Problem-solving mindset with the ability to make decisive decisions

Experience with food service equipment operation and maintenance

Familiarity with institutional or corporate cafeteria operations

Knowledge of nutritional standards and dietary accommodations

Ability to work collaboratively with cross-functional teams

Flexibility and adaptability in a fast-paced environment

Experience needed

Proven experience as a Head Chef or similar leadership role in a cafeteria or food service environment

Any other provided details (e.g., benefits, work environment, team info, or additional notes)

Physical Aspects of Position (include but are not limited to):

• Constant standing and walking throughout shift
• Occasional lifting and carrying up to 30 lbs.

• Plan, develop, and execute diverse menus that cater to varied dietary preferences and nutritional requirements
• Oversee daily food preparation, cooking, and plating to ensure consistent quality and presentation standards
• Supervise and mentor cafeteria staff, providing training, performance feedback, and motivation to maintain a high-performing team
• Implement and enforce strict food safety and hygiene protocols in compliance with local and international standards
• Manage kitchen inventory, including ordering, receiving, and storage of food and supplies
• Monitor and control food costs while maintaining quality, working within established budgets
• Maintain and troubleshoot kitchen equipment to ensure smooth operations
• Coordinate with management to address customer feedback and continuously improve service offerings
• Ensure efficient workflow and time management during peak service periods
• Maintain detailed records of inventory, expenses, and staff performance
• Collaborate with other departments to understand organizational needs and special event requirements

• Advanced culinary skills with expertise in food preparation, cooking techniques, and menu development
• Strong knowledge of food safety regulations, hygiene standards, and sanitation practices
• Demonstrated experience in staff supervision, training, and team management
• Proficiency in inventory management and cost control
• Excellent organizational and time management skills
• Strong interpersonal and communication abilities
• Problem-solving mindset with the ability to make decisive decisions
• Experience with food service equipment operation and maintenance
• Familiarity with institutional or corporate cafeteria operations
• Knowledge of nutritional standards and dietary accommodations
• Ability to work collaboratively with cross-functional teams
• Flexibility and adaptability in a fast-paced environment

• BA/BSc/HND
• Proven experience as a Head Chef or similar leadership role in a cafeteria or food service environment
• Advanced culinary skills with expertise in food preparation, cooking techniques, and menu development
• Strong knowledge of food safety regulations, hygiene standards, and sanitation practices
• Demonstrated experience in staff supervision, training, and team management
• Proficiency in inventory management and cost control
• Excellent organizational and time management skills
• Strong interpersonal and communication abilities
• Problem-solving mindset with the ability to make decisive decisions
• Experience with food service equipment operation and maintenance
• Familiarity with institutional or corporate cafeteria operations
• Knowledge of nutritional standards and dietary accommodations
• Ability to work collaboratively with cross-functional teams
• Flexibility and adaptability in a fast-paced environment