Vacancy title:
Executive Chef

[Type: FULL_TIME, Industry: Hospitality, and Tourism, Category: Management, Restaurant & Hospitality, Protective Services]

Jobs at:
Le Sovrain Suites Hotel

Deadline of this Job:
Wednesday, August 19 2026

Duty Station:
Kisumu | Kisumu

Summary
Date Posted: Wednesday, August 5 2026, Base Salary: Not Disclosed

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JOB DETAILS:

Job Summary

The Executive Chef is responsible for leading all kitchen operations, ensuring the preparation and presentation of high-quality meals while maintaining the highest standards of food safety, hygiene, and operational efficiency. The role involves menu development, kitchen staff supervision, inventory management, cost control, and delivering exceptional dining experiences that reflect the organization's commitment to luxury hospitality.

Key Responsibilities

Kitchen Leadership

• Lead and supervise all kitchen operations, ensuring efficient workflow and high culinary standards.
• Recruit, train, mentor, and evaluate kitchen staff to promote continuous improvement.
• Develop staff schedules and oversee daily kitchen activities.

Food Preparation & Quality Assurance

• Design and develop innovative menus that align with the establishment's brand and guest expectations.
• Ensure consistency in food quality, taste, presentation, and portion control.
• Monitor food preparation processes to maintain excellence in every dish served.

Inventory & Cost Control

• Oversee procurement of food supplies and kitchen equipment.
• Monitor inventory levels and implement effective stock control measures.
• Minimize food wastage and manage kitchen costs within approved budgets.

Health, Safety & Compliance

• Ensure compliance with food safety, hygiene, and sanitation regulations.
• Maintain a clean, safe, and organized kitchen environment.
• Ensure proper maintenance and safe operation of kitchen equipment.

Operational Management

• Collaborate with restaurant management to enhance guest satisfaction.
• Monitor kitchen performance and implement continuous improvement initiatives.
• Prepare operational and cost reports for management.

Minimum Qualifications

• Bachelor's Degree in Hospitality Management or Diploma in Culinary Arts, Food Production, or a related field.

Experience

• Minimum of 7 years' experience in a professional kitchen, with significant experience in a leadership role.

Core Competencies

• Culinary expertise and creativity.
• Kitchen leadership and staff management.
• Menu planning and food costing.
• Inventory and budget management.
• Food safety and hygiene compliance.
• Excellent communication and organizational skills.
• Problem-solving and decision-making.
• Commitment to quality and guest satisfaction.

Work Hours: 8

Experience in Months: 84

Level of Education: bachelor degree

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