Background

Cornerstone Preparatory Academy is a Christ-centered educational institution committed to providing holistic, transformational education to Kenyan children. The Academy exists to provide all that is necessary for every child that we serve at every age so that they may grow to be WORLD changers.

We are seeking an experienced, organized, and passionate Head Chef to lead kitchen operations, ensure high standards of food quality and safety, and provide nutritious, well-balanced meals that support the health and wellbeing of learners and staff.

Responsibilities

• Plan, prepare, and oversee daily meal production in accordance with approved menus and nutritional standards.
• Supervise kitchen staff and ensure efficient, hygienic, and timely food preparation and service.
• Ensure strict compliance with food safety, hygiene, and health regulations at all times.
• Manage kitchen inventory, food storage, portion control, and cost control measures.
• Coordinate food requisitions, receiving, and proper storage of supplies.
• Maintain kitchen cleanliness, equipment care, and safe working conditions.
• Develop age-appropriate, balanced menus considering dietary needs and cultural preferences.
• Train kitchen staff on food safety, hygiene, and best cooking practices.
• Minimize food wastage and ensure efficient use of resources.
• Support special events, functions, and school activities as required.

Requirements

• Diploma or Degree in Food & Beverage Production, Culinary Arts, or Hospitality Management.
• Minimum 8 years’ experience with at least 4 in leadership role in institutional catering, schools, hotels, or similar environments.
• Proven experience in supervising kitchen staff and managing large-scale meal preparation.

Your Qualities

• Strong leadership and kitchen management skills.
• High standards of cleanliness, hygiene, and attention to detail.
• Ability to plan menus, control costs, and manage inventory.
• Good communication and teamwork skills.
• Integrity, reliability, and a strong work ethic.

• Plan, prepare, and oversee daily meal production in accordance with approved menus and nutritional standards.
• Supervise kitchen staff and ensure efficient, hygienic, and timely food preparation and service.
• Ensure strict compliance with food safety, hygiene, and health regulations at all times.
• Manage kitchen inventory, food storage, portion control, and cost control measures.
• Coordinate food requisitions, receiving, and proper storage of supplies.
• Maintain kitchen cleanliness, equipment care, and safe working conditions.
• Develop age-appropriate, balanced menus considering dietary needs and cultural preferences.
• Train kitchen staff on food safety, hygiene, and best cooking practices.
• Minimize food wastage and ensure efficient use of resources.
• Support special events, functions, and school activities as required.

• Strong leadership and kitchen management skills.
• High standards of cleanliness, hygiene, and attention to detail.
• Ability to plan menus, control costs, and manage inventory.
• Good communication and teamwork skills.
• Integrity, reliability, and a strong work ethic.

• Diploma or Degree in Food & Beverage Production, Culinary Arts, or Hospitality Management.
• Minimum 8 years’ experience with at least 4 in leadership role in institutional catering, schools, hotels, or similar environments.
• Proven experience in supervising kitchen staff and managing large-scale meal preparation.