Background

Our client, a High-end hotel in Nairobi, is looking for a creative Executive Chef to report to the General Manager. The successful candidate will lead the hotel’s culinary vision and execution across all outlets (all‑day dining, specialty restaurants, banquets/events, bar/lounge, in‑room dining), elevating the guest experience through culinary artistry and distinct, innovative menus tailored to each concept. He /she will drive operational excellence, food safety, profitability, and team capability—building an empowered, agile brigade that consistently delivers world‑class quality.

Key Responsibilities.

• Develop outlet-specific, seasonal menus and signature dishes that balance creativity, brand identity, guest appeal, and profitability through effective menu engineering.
• Lead all kitchen operations across outlets, enforcing consistent standards for taste, presentation, hygiene, timing, and service execution.
• Ensure full compliance with HACCP and all relevant food safety regulations, maintaining audits, controls, and corrective actions.
• Build, structure, and lead high-performing kitchen brigade through workforce planning, coaching, performance management, and succession development.
• Own food cost, gross profit, and waste reduction targets; collaborate on pricing strategies, supplier negotiations, and weekly P&L reviews.
• Act as the culinary ambassador of the hotel, driving guest engagement, feedback improvement, activations, and public-facing culinary experiences.
• Foster an inclusive, disciplined kitchen culture through continuous training, skills development, and professional standards.
• Partner with F&B, Finance, Procurement, HR, Marketing, and Operations, providing regular performance reporting and strategic insights to the GM.

Key Qualifications.

• Diploma or Degree in Culinary Arts (advanced culinary or leadership certification preferred).
• 8–12+ years’ progressive culinary leadership experience, including multi-outlet luxury hotel or fine-dining environments.
• Proven expertise in menu engineering, cost control, and high-volume banquet operations.
• Strong leader of large kitchen brigades with a demonstrated ability to coach, empower, and develop talent.
• HACCP and food safety certified, with solid knowledge of allergen management and compliance.
• Highly creative, guest-centric culinary professional with strong operational discipline and quality focus.
• Commercially and data-driven, skilled in sales mix analysis, margins, labor productivity, and continuous improvement.
• Excellent communicator and collaborator, organized, influential, and calm under pressure.

Company Overview

Summit Recruitment and Search Africa is a leading Recruitment and Executive Search agency headquartered in Kenya providing outstanding talent to a wide range of companies and NGOs in various business sectors across Africa.

Additional Notes

We endeavour to make contact with all of our applicants, but unfortunately, high volumes of applications make this unrealistic. If you do not hear from us within two weeks your application has not been successful on this occasion. This does not mean you will not be considered for future roles so please keep an eye on our job board and apply for positions that match your skills and experience.

Summit Recruitment and search Africa upholds a steadfast commitment to sustainability, inclusivity, and equality as integral pillars of our operations. Dedicated to driving positive change through the adoption of sustainable practices that minimize our ecological footprint. We firmly believe in fostering an inclusive and diverse workforce that embraces individuals from all races, genders, and backgrounds, ensuring equal opportunities for every candidate. Summit recruitment actively advocate for equality by cultivating an environment of respect, fairness, and non-discrimination. By prioritizing sustainability, inclusivity, and equality, we aim to set a high industry standard and contribute to the betterment of society as a whole.

Policy

*** Summit Recruitment & Search, as a policy, does not charge any fee as a pre-employment or post-employment requirement***

• Develop outlet-specific, seasonal menus and signature dishes that balance creativity, brand identity, guest appeal, and profitability through effective menu engineering.
• Lead all kitchen operations across outlets, enforcing consistent standards for taste, presentation, hygiene, timing, and service execution.
• Ensure full compliance with HACCP and all relevant food safety regulations, maintaining audits, controls, and corrective actions.
• Build, structure, and lead high-performing kitchen brigade through workforce planning, coaching, performance management, and succession development.
• Own food cost, gross profit, and waste reduction targets; collaborate on pricing strategies, supplier negotiations, and weekly P&L reviews.
• Act as the culinary ambassador of the hotel, driving guest engagement, feedback improvement, activations, and public-facing culinary experiences.
• Foster an inclusive, disciplined kitchen culture through continuous training, skills development, and professional standards.
• Partner with F&B, Finance, Procurement, HR, Marketing, and Operations, providing regular performance reporting and strategic insights to the GM.

• Menu engineering
• Cost control
• High-volume banquet operations
• Leadership
• Coaching
• Empowerment
• Talent development
• HACCP and food safety certified
• Allergen management
• Creativity
• Guest-centric approach
• Operational discipline
• Quality focus
• Commercial acumen
• Data analysis
• Sales mix analysis
• Margin analysis
• Labor productivity
• Continuous improvement
• Communication
• Collaboration
• Organization
• Influence
• Calm under pressure

• Diploma or Degree in Culinary Arts (advanced culinary or leadership certification preferred).
• 8–12+ years’ progressive culinary leadership experience, including multi-outlet luxury hotel or fine-dining environments.
• Proven expertise in menu engineering, cost control, and high-volume banquet operations.
• Strong leader of large kitchen brigades with a demonstrated ability to coach, empower, and develop talent.
• HACCP and food safety certified, with solid knowledge of allergen management and compliance.
• Highly creative, guest-centric culinary professional with strong operational discipline and quality focus.
• Commercially and data-driven, skilled in sales mix analysis, margins, labor productivity, and continuous improvement.
• Excellent communicator and collaborator, organized, influential, and calm under pressure.