A fast-growing hospitality group operating vibrant outlets that combine lively nightlife with excellent food and beverage experiences.

Seeking a highly skilled and visionary Head Chef to lead kitchen operations in Nairobi. Ideal for a seasoned culinary professional with strong leadership, deep understanding of continental cuisine, and ability to build systems that drive consistency, quality, and cost control.

The successful candidate will bring an entrepreneurial mindset, balancing creativity with operational discipline while managing a high-performing kitchen brigade in a fast-paced hospitality environment.

Key Responsibilities

• Lead, train and manage a kitchen brigade, fostering a culture of professionalism, accountability and teamwork
• Oversee all kitchen operations, ensuring high food quality, consistency and presentation standards
• Develop, implement and continuously improve Kitchen Standard Operating Procedures (SOPs)
• Enforce strict food safety, hygiene and sanitation controls in line with regulatory requirements
• Plan menus with a strong focus on continental cuisine, innovation and market trends
• Manage food costs, inventory, portion control and supplier relationships to achieve optimal margins
• Collaborate with management on concept development, seasonal menus and special events
• Monitor kitchen performance through KPIs and implement corrective actions where necessary
• Ensure compliance with internal controls, wastage reduction and operational efficiency

Key Qualifications & Competencies

• Minimum 10 years' experience as a professional chef, with at least 5 years in a senior leadership role
• Proven experience in continental cuisine within reputable restaurants, hotels or nightlife venues
• Formal culinary training (Diploma or Degree in Culinary Arts or Hospitality preferred)
• Demonstrated ability to lead and manage a large kitchen team under pressure
• Strong experience in developing and implementing kitchen SOPs and controls
• Solid understanding of cost control, food costing and inventory management
• Excellent communication, planning and problem-solving skills

• Lead, train and manage a kitchen brigade, fostering a culture of professionalism, accountability and teamwork
• Oversee all kitchen operations, ensuring high food quality, consistency and presentation standards
• Develop, implement and continuously improve Kitchen Standard Operating Procedures (SOPs)
• Enforce strict food safety, hygiene and sanitation controls in line with regulatory requirements
• Plan menus with a strong focus on continental cuisine, innovation and market trends
• Manage food costs, inventory, portion control and supplier relationships to achieve optimal margins
• Collaborate with management on concept development, seasonal menus and special events
• Monitor kitchen performance through KPIs and implement corrective actions where necessary
• Ensure compliance with internal controls, wastage reduction and operational efficiency

• Strong leadership
• Deep understanding of continental cuisine
• Ability to build systems that drive consistency, quality, and cost control
• Entrepreneurial mindset
• Creativity
• Operational discipline
• Ability to manage a high-performing kitchen brigade
• Excellent communication
• Planning skills
• Problem-solving skills

• Minimum 10 years' experience as a professional chef
• At least 5 years in a senior leadership role
• Proven experience in continental cuisine within reputable restaurants, hotels or nightlife venues
• Formal culinary training (Diploma or Degree in Culinary Arts or Hospitality preferred)
• Demonstrated ability to lead and manage a large kitchen team under pressure
• Strong experience in developing and implementing kitchen SOPs and controls
• Solid understanding of cost control, food costing and inventory management