The Luke Hotel is a luxury hotel in Nairobi and the gracious host to prominent world leaders, renowned authors, and international celebrities. The Luke Hotel retains much of its historical charm while at the same time offering all the luxuries and amenities of a five-star hotel. Today, The Luke Hotel heritage character is preserved whilst offering modern hotel services and amenities to create Nairobi's best hotel experience. If you crave to enjoy the luxurious amenities provided by the best hotel in Kenya or taste world-class cuisines, then booking an accommodation here lets you achieve it.

Position Required in our Food Production Brigade

Position – Head Cook / Kitchen In-charge

Academic Qualifications – A mean grade of C(Stand) at KCSE level

Professional Training & Certification – Appropriately trained in culinary art, food production or related field at a recognized hospitality training institution. Degree/Diploma - a definite advantage

Experience – At least 6 years experience in a busy progressive hotel kitchen or high volume commercial kitchen

Knowledge – An all rounder kitchen personnel with deep understanding of the workings of the different sections of the kitchen shall be given priority

Managerial Skills - Ability to put together a team for common goal and purpose. Motivate and create a positive work environment for efficiency for fulfillment of personal and organizational objectives

Key attributes

Team leadership - Ability to direct, train, mentor and organize all kitchen staff

Culinary Expertise - Demonstration of deep understanding of various recipes from different cuisines

Production Oversight - Participate and direct supervise production, ensuring adherence to recipes, quality standards and presentation

Quality Control - Conduct final quality checks before dispatch including taste, temperature, portion and adherence to safety standards

Cost Control - Deep acumen in food costing so as to maintain acceptable level for comfortable profit margins

Menu Development and Engineering - Insight in menu planning, recipe development and re-calibration to ensure increased sales

Compliance - strictly enforce sanitation, food safety and and health standards (e,g HACCP) at all times

• Ability to direct, train, mentor and organize all kitchen staff
• Participate and direct supervise production, ensuring adherence to recipes, quality standards and presentation
• Conduct final quality checks before dispatch including taste, temperature, portion and adherence to safety standards
• Strictly enforce sanitation, food safety and and health standards (e,g HACCP) at all times

• Team leadership
• Culinary Expertise
• Production Oversight
• Quality Control
• Cost Control
• Menu Development and Engineering
• Compliance
• Managerial Skills

• A mean grade of C(Stand) at KCSE level
• Appropriately trained in culinary art, food production or related field at a recognized hospitality training institution.
• Degree/Diploma - a definate advantage
• At least 6 years experience in a busy progressive hotel kitchen or high volume commercial kitchen
• An all rounder kitchen personnel with deep understanding of the workings of the different sections of the kitchen shall be given priority