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

Established 12 years ago, PrideInn Hotels, Resorts & Camp stands as a prominent and rapidly growing hospitality brand that takes great pride in its Kenyan roots. With a strong presence in 5 counties across Kenya including Nairobi, Machakos, Narok, Mombasa, and Kwale, we currently operate 8 hotels and a camp, employing over 1,000 dedicated individuals.

Responsibilities or duties

• Prepare and present meals in accordance with standard recipes, ensuring consistency in quality, taste, and presentation.
• Maintain strict adherence to food safety, hygiene, and sanitation standards at all times.
• Support the Chef de Partie in daily kitchen operations and follow instructions from senior culinary staff.
• Monitor food quality, storage, and stock control to minimize waste, spoilage, and costs.
• Ensure proper use, care, and reporting of kitchen equipment and maintenance issues.
• Assist in training and supporting junior kitchen staff to meet required standards.
• Maintain effective communication within the kitchen team and foster a professional working environment.
• Comply with all health, safety, and licensing regulations.
• Demonstrate flexibility and teamwork, including attending meetings and performing additional duties as assigned.

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

• Diploma or Degree in Culinary Arts, Hospitality Culinary Management, or Professional Cookery from a recognized institution.
• Strong knowledge of international and regional cuisines, fine dining, and menu planning.
• Skilled in training and suporting junior kitchen staff to meet 5-star standards.
• Excellent understanding of kitchen operations, food safety, hygiene, and high-volume service.
• Ability to maintain consistent quality, presentation, and taste under pressure
• Minimum Qualification: Diploma in hotel management, Diploma or Degree in Culinary Arts, Hospitality Culinary Management

Experience needed

• 2–3 years’ experience in a 5-star hotel or luxury hospitality environment.

• Prepare and present meals in accordance with standard recipes, ensuring consistency in quality, taste, and presentation.
• Maintain strict adherence to food safety, hygiene, and sanitation standards at all times.
• Support the Chef de Partie in daily kitchen operations and follow instructions from senior culinary staff.
• Monitor food quality, storage, and stock control to minimize waste, spoilage, and costs.
• Ensure proper use, care, and reporting of kitchen equipment and maintenance issues.
• Assist in training and supporting junior kitchen staff to meet required standards.
• Maintain effective communication within the kitchen team and foster a professional working environment.
• Comply with all health, safety, and licensing regulations.
• Demonstrate flexibility and teamwork, including attending meetings and performing additional duties as assigned.

• Strong knowledge of international and regional cuisines, fine dining, and menu planning.
• Skilled in training and suporting junior kitchen staff to meet 5-star standards.
• Excellent understanding of kitchen operations, food safety, hygiene, and high-volume service.
• Ability to maintain consistent quality, presentation, and taste under pressure

• Diploma or Degree in Culinary Arts, Hospitality Culinary Management, or Professional Cookery from a recognized institution.
• Minimum Qualification: Diploma in hotel management, Diploma or Degree in Culinary Arts, Hospitality Culinary Management