About the Company

Ocean City Waterpark is a premier family entertainment and leisure destination in Kenya, operating under our core philosophy: "Fun for All. Memories for Life." We are dedicated to providing a safe, clean, and thrilling environment for our visitors, fostering a dynamic workplace built on teamwork, safety, and customer service excellence.

Job Summary

We are searching for a creative and highly experienced Executive Chef to orchestrate our food and beverage culinary programs. You will manage diverse menus across multi-concept food stalls, dining outlets, and private events, leading the kitchen staff to ensure outstanding flavor, speed, and strict kitchen hygiene.

Key Responsibilities

• Oversee full-cycle kitchen operations, menu engineering, and recipe standardization across all park outlets.
• Lead, mentor, schedule, and inspire the culinary team to deliver flawless dishes under rapid demand.
• Implement strict inventory management, cost control measures, and waste reduction strategies.
• Ensure absolute adherence to public health codes, hazard analysis, and food sanitation protocols.
• Collaborate closely with vendors to source high-quality, fresh ingredients while managing the food budget effectively.

Requirements & Qualifications

• Education & Experience: Degree or Diploma in Culinary Arts or Food Production management, with extensive experience as an Executive Chef or Head Chef in high-volume hospitality operations.
• Skills: Mastery of diverse culinary styles, profound menu development capability, and exceptional kitchen management skills.
• Attributes: Passionate culinary artist, organized leader, strong team player, and deadline-oriented.
• Availability: Flexible to command the kitchen during high-volume weekends and holiday rushes.

What We Offer

• Competitive professional salary and compensation perks.
• Dynamic, fun, and fast-paced work environment.
• Creative freedom in shaping menu offerings and operational growth.

• Oversee full-cycle kitchen operations, menu engineering, and recipe standardization across all park outlets.
• Lead, mentor, schedule, and inspire the culinary team to deliver flawless dishes under rapid demand.
• Implement strict inventory management, cost control measures, and waste reduction strategies.
• Ensure absolute adherence to public health codes, hazard analysis, and food sanitation protocols.
• Collaborate closely with vendors to source high-quality, fresh ingredients while managing the food budget effectively.

• Mastery of diverse culinary styles
• Profound menu development capability
• Exceptional kitchen management skills
• Organized leader
• Strong team player
• Deadline-oriented

• Degree or Diploma in Culinary Arts or Food Production management
• Extensive experience as an Executive Chef or Head Chef in high-volume hospitality operations
• Passionate culinary artist
• Flexible to command the kitchen during high-volume weekends and holiday rushes