Peoplelink Consultants Ltd is a consultancy services company incorporated under the laws of Kenya.

We are looking for a reliable and skilled professional to oversee daily station operations and assist in leading the kitchen team. In this hybrid role, you will prepare high-quality dishes, supervise kitchen station workflow, enforce strict food safety standards, and support the Head Chef in day-to-day operations.

KEY RESPONSIBILITIES

• Prepare, cook, and present high-quality dishes according to restaurantt standards and recipes; run and manage a designated kitchen station.
• Supervise and mentor junior line cooks and commis chefs; assist with shift scheduling and daily prep checklists.
• Ensure all food exiting the kitchen meets quality, presentation, and portioning standards.
• Assist with daily stock counts, ingredient ordering, receiving deliveries, and minimizing food waste.
• Enforce HACCP, hygiene, and health & safety guidelines across all prep and cooking areas.

REQUIREMENTS & QUALIFICATIONS

• 2+ years of experience as a Chef de Partie, Line Cook, or Kitchen Supervisor in a high-volume restaurant or hotel environment.
• Strong culinary techniques across multiple prep/cooking stations and practical knowledge of food safety regulations (HACCP).
• Proven ability to delegate tasks, handle fast-paced service under pressure, and resolve kitchen bottlenecks quickly.
• Culinary diploma/degree or relevant professional culinary training preferred.

• Prepare, cook, and present high-quality dishes according to restaurantt standards and recipes; run and manage a designated kitchen station.
• Supervise and mentor junior line cooks and commis chefs; assist with shift scheduling and daily prep checklists.
• Ensure all food exiting the kitchen meets quality, presentation, and portioning standards.
• Assist with daily stock counts, ingredient ordering, receiving deliveries, and minimizing food waste.
• Enforce HACCP, hygiene, and health & safety guidelines across all prep and cooking areas.

• Culinary techniques
• Food safety regulations (HACCP)
• Delegation
• Handling fast-paced service under pressure
• Resolving kitchen bottlenecks

• Culinary diploma/degree or relevant professional culinary training preferred.