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Head Chef

Job Type

Full Time

Qualification

BA/BSc/HND , Diploma

Experience

5 years

Location

Kiambu

Job Field

Catering / Confectionery

Job Summary

The Head Chef will be responsible for overseeing all kitchen operations, training culinary staff, food costing, menu development, food presentation, and overall food management. The role requires strong leadership, operational excellence, and financial acumen to ensure high-quality food standards and profitability.

Oversee and manage all kitchen operations.

Lead and train kitchen staff, ensuring high standards of performance and discipline.

Develop menus with a focus on quality, creativity, and customer satisfaction.

Manage food costing, budgeting, and cost control to optimize profitability.

Ensure proper food presentation in line with brand standards.

Implement and monitor food safety standards, including HACCP compliance.

Manage inventory, waste control, and supplier coordination.

Analyze kitchen P&L and contribute to overall business performance.

Maintain high standards of hygiene, cleanliness, and safety.

Work closely with management to improve customer experience and operational efficiency.

Minimum Qualifications & Experience

Diploma or Degree in Culinary Arts, Hospitality, or a related field.

Minimum of 5 years’ experience as an Executive Chef in a reputable hospitality establishment.

Proven experience in team management and staff training.

Strong understanding of food costing, food management, and kitchen operations

Customer-oriented with excellent leadership and communication skills.

Ability to analyze and manage* P&L performance*.

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• Oversee and manage all kitchen operations.
• Lead and train kitchen staff, ensuring high standards of performance and discipline.
• Develop menus with a focus on quality, creativity, and customer satisfaction.
• Manage food costing, budgeting, and cost control to optimize profitability.
• Ensure proper food presentation in line with brand standards.
• Implement and monitor food safety standards, including HACCP compliance.
• Manage inventory, waste control, and supplier coordination.
• Analyze kitchen P&L and contribute to overall business performance.
• Maintain high standards of hygiene, cleanliness, and safety.
• Work closely with management to improve customer experience and operational efficiency.

• Leadership
• Operational excellence
• Financial acumen
• Team management
• Staff training
• Food costing
• Menu development
• Food presentation
• Food safety standards (HACCP)
• Inventory management
• Waste control
• Supplier coordination
• P&L analysis
• Hygiene and cleanliness standards
• Customer experience improvement
• Operational efficiency improvement
• Communication skills

• Diploma or Degree in Culinary Arts, Hospitality, or a related field.