Background information about the job or company

Cascade Institute of Hospitality is a premier tertiary institution located in Thika. The institute is founded on quality, affordability and high standards never seen before in the hospitality industry. The institute has its roots in Cascade Restaurants, a household name within Thika town and beyond, known for quality services and excellence for many years.

Responsibilities or duties

• Lead and supervise the entire kitchen production team
• Oversee and execute corporate and bulk food orders with precision and consistency
• Develop, implement, and maintain product standardization (recipes, portion control, plating, quality benchmarks)
• Ensure food quality, presentation, and consistency meet company standards
• Manage kitchen workflow to ensure timely service and order fulfillment
• Train, mentor, and evaluate kitchen staff to build a cohesive and motivated team
• Monitor food costs, minimize waste, and manage inventory effectively
• Ensure strict compliance with food safety and hygiene standards
• Collaborate with management on menu development and innovation

Qualifications or requirements

• Diploma or Degree in Culinary Arts, Food Production, or related field.
• Minimum 5 years of progressive kitchen experience, with at least 3 years in a supervisory or Head Chef role.
• Proven ability to lead and inspire a kitchen team.
• Excellent understanding of food safety, hygiene, and kitchen management.
• Strong organizational and time-management skills.
• Creativity and passion for delivering exceptional food.

Any other provided details

We encourage qualified female candidates to apply as part of our commitment to diversity and inclusion.

• Lead and supervise the entire kitchen production team
• Oversee and execute corporate and bulk food orders with precision and consistency
• Develop, implement, and maintain product standardization (recipes, portion control, plating, quality benchmarks)
• Ensure food quality, presentation, and consistency meet company standards
• Manage kitchen workflow to ensure timely service and order fulfillment
• Train, mentor, and evaluate kitchen staff to build a cohesive and motivated team
• Monitor food costs, minimize waste, and manage inventory effectively
• Ensure strict compliance with food safety and hygiene standards
• Collaborate with management on menu development and innovation

• Proven ability to lead and inspire a kitchen team.
• Excellent understanding of food safety, hygiene, and kitchen management.
• Strong organizational and time-management skills.
• Creativity and passion for delivering exceptional food.

• Diploma or Degree in Culinary Arts, Food Production, or related field.
• Minimum 5 years of progressive kitchen experience, with at least 3 years in a supervisory or Head Chef role.