Background information about the job or company

Hospitality Jobs. Romo House Jobs. Looking for a head chef job in Kenya? Romo House is recruiting a Head Chef. Proficiency in culinary leadership, menu development, and kitchen management is required. We’re looking for a full time head chef for a restaurant in Westlands

Responsibilities or duties

• Culinary leadership and quality assurance
• Menu development, innovation and brand enhancement
• Financial management and commercial performance
• Inventory, procurement and cost control
• Operational excellence and kitchen systems
• Leadership, people management and culture
• Food safety and regulatory compliance

Qualifications or requirements

• Degree/Diploma in culinary arts, food production or related discipline
• HACCP or food safety certification
• Minimum of 3 yrs progressive culinary experience within hospitality establishment
• Demonstrated success in menu engineering, recipe standardisation, food costing, inventory management and commercial kitchen operations

Personal attributes

• Strategic and commercially minded leader.
• High integrity, accountability, and professionalism.
• Strong leadership, coaching, and mentoring capability.
• Excellent interpersonal, communication, and stakeholder management skills.
• Customer-focused with a passion for hospitality excellence.
• Strong analytical, financial, and problem-solving skills.
• Decisive, resilient, and composed under pressure.
• Highly organized with exceptional attention to detail.
• Collaborative, adaptable, and committed to continuous improvement.

Additional notes

NB: Only shortlisted candidates will be contacted

• Culinary leadership and quality assurance
• Menu development, innovation and brand enhancement
• Financial management and commercial performance
• Inventory, procurement and cost control
• Operational excellence and kitchen systems
• Leadership, people management and culture
• Food safety and regulatory compliance

• Culinary leadership
• Menu development
• Kitchen management
• Menu engineering
• Recipe standardisation
• Food costing
• Inventory management
• Commercial kitchen operations
• Strategic thinking
• Commercial acumen
• Integrity
• Accountability
• Professionalism
• Leadership
• Coaching
• Mentoring
• Interpersonal skills
• Communication skills
• Stakeholder management
• Customer focus
• Analytical skills
• Financial skills
• Problem-solving skills
• Decision making
• Resilience
• Composure under pressure
• Organization skills
• Attention to detail
• Collaboration
• Adaptability
• Commitment to continuous improvement

• Degree/Diploma in culinary arts, food production or related discipline
• HACCP or food safety certification
• Minimum of 3 yrs progressive culinary experience within hospitality establishment
• Demonstrated success in menu engineering, recipe standardisation, food costing, inventory management and commercial kitchen operations