Job summary

Oversee daily kitchen operations to ensure efficiency and consistency.

JOB TITLE: HEAD CHEF (HOTEL)

NATURE OF JOB: FULL TIME

INDUSTRY: HOSPITALITY

SALARY: KSHS. 70,000-80,000

JOB LOCATION: CBD

DUTIES AND RESPONSIBILITIES

Kitchen Operations Management

Oversee daily kitchen operations to ensure efficiency and consistency.

Ensure timely preparation and delivery of high-quality dishes.

Maintain cleanliness and organization of the kitchen at all times.

Menu Planning & Development

Design and update menus in line with current trends and customer preferences.

Develop new recipes and presentation styles.

Ensure menu items are cost-effective while maintaining quality standards.

Team Leadership & Supervision

Lead, train, and supervise kitchen staff.

Allocate duties and manage staff schedules.

Foster a positive and productive work environment.

Quality Control

Ensure all dishes meet the hotel’s standards before serving.

Monitor portion control and presentation.

Maintain consistency in taste, quality, and appearance.

Food Safety & Hygiene

Ensure compliance with food safety regulations and hygiene standards.

Conduct regular checks to maintain sanitation standards.

Train staff on proper food handling and safety procedures.

Inventory & Cost Control

Manage food inventory, ordering, and stock levels.

Minimize wastage and control kitchen costs.

Work within budget while maintaining quality.

Collaboration & Reporting

Work closely with management on planning and budgeting.

Provide reports on kitchen performance and expenses.

Coordinate with other departments for smooth operations.

KEY REQUIREMENT SKILLS AND QUALIFICATION

Diploma or Degree in Culinary Arts, Food Production, or related field.

Minimum of 5 years’ experience in a 3–5 star hotel or high-end restaurant.

Proven experience managing and leading a kitchen team.

Strong knowledge of food safety and hygiene regulations.

Excellent leadership, communication, and organizational skills.

Ability to work under pressure in a fast-paced environment.

Mature, professional, and detail-oriented.

• Oversee daily kitchen operations to ensure efficiency and consistency.
• Ensure timely preparation and delivery of high-quality dishes.
• Maintain cleanliness and organization of the kitchen at all times.
• Design and update menus in line with current trends and customer preferences.
• Develop new recipes and presentation styles.
• Ensure menu items are cost-effective while maintaining quality standards.
• Lead, train, and supervise kitchen staff.
• Allocate duties and manage staff schedules.
• Foster a positive and productive work environment.
• Ensure all dishes meet the hotel’s standards before serving.
• Monitor portion control and presentation.
• Maintain consistency in taste, quality, and appearance.
• Ensure compliance with food safety regulations and hygiene standards.
• Conduct regular checks to maintain sanitation standards.
• Train staff on proper food handling and safety procedures.
• Manage food inventory, ordering, and stock levels.
• Minimize wastage and control kitchen costs.
• Work within budget while maintaining quality.
• Work closely with management on planning and budgeting.
• Provide reports on kitchen performance and expenses.
• Coordinate with other departments for smooth operations.

• Proven experience managing and leading a kitchen team.
• Strong knowledge of food safety and hygiene regulations.
• Excellent leadership, communication, and organizational skills.
• Ability to work under pressure in a fast-paced environment.
• Mature, professional, and detail-oriented.

• Diploma or Degree in Culinary Arts, Food Production, or related field.
• Minimum of 5 years’ experience in a 3–5 star hotel or high-end restaurant.