Background

Our client is an outdoor establishment located in the lush tea plantations of Limuru. It serves as a popular garden style restaurant, events’ venue, and peaceful getaway with breathtaking views of the surrounding tea plantations. In order to up their culinary offerings, they are looking to hire a highly motivated, creative and results-oriented Head Chef who will be responsible for managing all the kitchen operations and for delivering excellent guest experience.

Role Summary

The Head Chef will be responsible for overseeing all kitchen operations, including menu planning, food preparation, staff supervision, inventory management, and maintaining high standards of food quality, hygiene, and customer satisfaction. This role requires strong leadership, creativity, and the ability to manage kitchen activities efficiently in a fast-paced environment.

Key Responsibilities

• Plan, develop, and update menus based on customer preferences and seasonal ingredients.
• Supervise and coordinate all kitchen staff and daily food preparation activities.
• Ensure food is prepared and presented according to quality and safety standards.
• Monitor kitchen hygiene and compliance with health and safety regulations.
• Manage food inventory, ordering, and stock control to minimize waste and control costs.
• Train, mentor, and evaluate kitchen staff performance.
• Ensure timely preparation and delivery of meals during service hours.
• Maintain consistency in taste, portion sizes, and presentation.
• Collaborate with restaurant management to improve customer satisfaction and profitability.
• Handle customer feedback regarding food quality and service where necessary.
• Monitor kitchen equipment maintenance and report repair needs.
• Develop cost-effective recipes and control kitchen expenses within budget.

Desired Skills & Qualifications

• Diploma in Hospitality or Culinary certification / Culinary Arts is an added advantage
• Proven experience as a Head Chef, Sous Chef, or similar culinary leadership role.
• Strong knowledge of food preparation techniques and kitchen operations.
• Excellent leadership, communication, and team management skills.
• Ability to work under pressure in a fast-paced environment.
• Knowledge of food safety regulations and sanitation standards.
• Creativity in menu development and food presentation.
• Good organizational and time-management skills.

Key Competencies

• Leadership and teamwork
• Attention to detail
• Creativity and innovation
• Problem-solving abilities
• Time management
• Customer service orientation
• Cost control and budgeting

• Plan, develop, and update menus based on customer preferences and seasonal ingredients.
• Supervise and coordinate all kitchen staff and daily food preparation activities.
• Ensure food is prepared and presented according to quality and safety standards.
• Monitor kitchen hygiene and compliance with health and safety regulations.
• Manage food inventory, ordering, and stock control to minimize waste and control costs.
• Train, mentor, and evaluate kitchen staff performance.
• Ensure timely preparation and delivery of meals during service hours.
• Maintain consistency in taste, portion sizes, and presentation.
• Collaborate with restaurant management to improve customer satisfaction and profitability.
• Handle customer feedback regarding food quality and service where necessary.
• Monitor kitchen equipment maintenance and report repair needs.
• Develop cost-effective recipes and control kitchen expenses within budget.

• Strong knowledge of food preparation techniques and kitchen operations.
• Excellent leadership, communication, and team management skills.
• Ability to work under pressure in a fast-paced environment.
• Knowledge of food safety regulations and sanitation standards.
• Creativity in menu development and food presentation.
• Good organizational and time-management skills.

• Diploma in Hospitality or Culinary certification / Culinary Arts is an added advantage
• Proven experience as a Head Chef, Sous Chef, or similar culinary leadership role.