General Purpose

Our client, a medium-sized hotel located off Thika Superhighway, is seeking to recruit a skilled and passionate Head Chef to lead the kitchen team and oversee food production, menu development, and inventory management. The successful candidate will be responsible for ensuring high culinary standards, efficient kitchen operations, and compliance with food safety regulations.

Location: Nairobi – Off Thika Superhighway | Gross Salary: Ksh. 45,000 – 50,000

Duties & Responsibilities

• Plan and design menus for the hotel's restaurant and events.
• Calculate food costs and liaise with suppliers to ensure timely procurement of quality ingredients.
• Direct and supervise kitchen operations, including managing kitchen staff.
• Oversee food preparation, cooking, and kitchen cleanliness to maintain high standards.
• Delegate tasks effectively and resolve operational issues within the kitchen.
• Ensure compliance with hygiene, food safety, and health regulations.
• Work closely with the General Manager to ensure smooth day-to-day operations.
• Ensure all ingredients used meet required quality and freshness standards.

Requirements & Qualifications

• Diploma, Degree, or Certificate in Culinary Arts.
• Minimum 4 years' experience in a professional kitchen environment.
• At least 2-3 years' experience in a kitchen management role (e.g., Executive Sous Chef or similar).
• HACCP Certification is required.
• Experience in banqueting and event catering will be an added advantage.
• Strong knowledge of food safety and hygiene regulations.
• Ability to work independently and perform well under pressure.
• Strong leadership skills with the ability to supervise, motivate, and delegate tasks effectively.
• Excellent organizational, time management, and communication skills.
• Basic proficiency in Microsoft Office.
• Demonstrated passion for Food & Beverage and delivering high-quality culinary experiences.

• Plan and design menus for the hotel's restaurant and events.
• Calculate food costs and liaise with suppliers to ensure timely procurement of quality ingredients.
• Direct and supervise kitchen operations, including managing kitchen staff.
• Oversee food preparation, cooking, and kitchen cleanliness to maintain high standards.
• Delegate tasks effectively and resolve operational issues within the kitchen.
• Ensure compliance with hygiene, food safety, and health regulations.
• Work closely with the General Manager to ensure smooth day-to-day operations.
• Ensure all ingredients used meet required quality and freshness standards.

• Ability to work independently and perform well under pressure.
• Strong leadership skills with the ability to supervise, motivate, and delegate tasks effectively.
• Excellent organizational, time management, and communication skills.
• Basic proficiency in Microsoft Office.
• Demonstrated passion for Food & Beverage and delivering high-quality culinary experiences.

• Diploma, Degree, or Certificate in Culinary Arts.
• Minimum 4 years' experience in a professional kitchen environment.
• At least 2-3 years' experience in a kitchen management role (e.g., Executive Sous Chef or similar).
• HACCP Certification is required.
• Experience in banqueting and event catering will be an added advantage.
• Strong knowledge of food safety and hygiene regulations.