We're HIRING!

HEAD CHEF

Our client, a prestigious private members club in Nyeri is looking to hire a skilled and passionate culinary professional to join their team. He will lead all kitchen operations, maintaining exceptional culinary standards and delivering a premium dining experience to a distinguished membership across all dining outlets, banquets, and club events.

QUALIFICATIONS

• Diploma or Degree in Culinary Arts, Food Production or Hospitality Management
• Minimum 5 years kitchen experience with at least 2 years in a supervisory role
• Experience in a 4 or 5 star hotel, upmarket restaurant or private members club
• Strong knowledge of menu engineering, food costing and kitchen stock management
• Advanced knowledge of local and international cuisines and modern presentation techniques
• Valid Medical Fitness Certificate and HACCP certification is an added advantage
• High standards of personal hygiene, integrity and professionalism

KEY RESPONSIBILITIES

• Oversee daily food preparation and presentation across all dining outlets and events
• Design creative seasonal menus and banquet packages with the F&B Manager
• Manage food costing, portion control and kitchen wastage
• Supervise stock, inventory and procurement of raw materials
• Ensure full compliance with health, safety and hygiene regulations
• Train, supervise and motivate kitchen staff including sous chefs and line cooks
• Maintain all kitchen equipment and cold rooms in good working condition

• Oversee daily food preparation and presentation across all dining outlets and events
• Design creative seasonal menus and banquet packages with the F&B Manager
• Manage food costing, portion control and kitchen wastage
• Supervise stock, inventory and procurement of raw materials
• Ensure full compliance with health, safety and hygiene regulations
• Train, supervise and motivate kitchen staff including sous chefs and line cooks
• Maintain all kitchen equipment and cold rooms in good working condition

• Diploma or Degree in Culinary Arts, Food Production or Hospitality Management
• Minimum 5 years kitchen experience with at least 2 years in a supervisory role
• Experience in a 4 or 5 star hotel, upmarket restaurant or private members club
• Strong knowledge of menu engineering, food costing and kitchen stock management
• Advanced knowledge of local and international cuisines and modern presentation techniques
• Valid Medical Fitness Certificate and HACCP certification is an added advantage
• High standards of personal hygiene, integrity and professionalism