Background information about the job or company (e.g., role context, company overview)

Alba Hotel is a luxurious four-star boutique hotel located in the quiet up-market of Milimani suburb, in Meru (215 kilometers from the capital Nairobi). Targeting the travelling business executive in mind, the hotel offers complimentary high-speed wireless internet in the rooms and throughout the premises. For entertainment and relaxation there is interna...

Responsibilities or duties

Prepare, cook, and present dishes within your assigned section to the highest standard

Manage and oversee your assigned kitchen section with efficiency, precision, and attention to detail

Collaborate with the Sous Chef and Executive Chef on menu innovation, seasonal offerings, and signature dishes

Uphold impeccable standards of cleanliness, organization, and hygiene in compliance with HACCP and hotel policies

Ensure seamless service during peak hours while maintaining calmness and professionalism under pressure

Contribute to continuous improvement by bringing creativity, new techniques, and modern culinary trends into the kitchen

Qualifications or requirements (e.g., education, skills)

A Bachelor's degree/ Diploma in Food Production or related field

Minimum 2–3 years' experience in a similar role within a reputable hotel or fine dining establishment

Able to multitask, prioritize, and manage time efficiently

Ability to work well under pressure in a fast-paced environment

Ability to work cohesively and collectively as part of a team

Excellent planning, organizational skills, communication and interpersonal abilities, with the capacity to interact effectively with guests and staff

Strong problem-solving and decision-making capabilities, with the ability to address challenges proactively and effectively

Any other provided details (e.g., benefits, work environment, team info, or additional notes)

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Check how your CV aligns with this job

• Prepare, cook, and present dishes within your assigned section to the highest standard
• Manage and oversee your assigned kitchen section with efficiency, precision, and attention to detail
• Collaborate with the Sous Chef and Executive Chef on menu innovation, seasonal offerings, and signature dishes
• Uphold impeccable standards of cleanliness, organization, and hygiene in compliance with HACCP and hotel policies
• Ensure seamless service during peak hours while maintaining calmness and professionalism under pressure
• Contribute to continuous improvement by bringing creativity, new techniques, and modern culinary trends into the kitchen

• Multitasking
• Prioritization
• Time management
• Working under pressure
• Teamwork
• Planning
• Organizational skills
• Communication skills
• Interpersonal abilities
• Problem-solving
• Decision-making
• Creativity
• Culinary techniques
• Modern culinary trends

• Bachelor's degree/ Diploma in Food Production or related field
• Minimum 2–3 years' experience in a similar role within a reputable hotel or fine dining establishment