Background

GMC Place was founded in 2019 by three family members, who wanted to create a restaurant that would celebrate the best African and European cuisine in an environment that fosters family transformation through entertainment. GMC Place is a hotel franchise that offers a unique blend of Fun and African / European cuisine. 

Job Summary

We are seeking to hire an experienced, cost-conscious, and highly competent Head Chef to lead our Back-of-House team. The successful candidate will take full responsibility for the overall management of the kitchen, ensuring that every dish is produced consistently, efficiently, hygienically, and within the approved food-cost targets. The role carries direct accountability for food costing and cost control, recipe standardization and portion control, implementation of kitchen Standard Operating Procedures, hygiene and food safety, inventory and purchasing, and the leadership, training, and discipline of the entire kitchen team. This role requires strong leadership, a high level of integrity, and the ability to safeguard kitchen margins while protecting the reputation of the establishment through consistent food quality and safety.

Responsibilities

• Prepare and maintain accurate food costings for all menu items, covering ingredients, quantities, yields, and wastage.
• Establish and maintain target food-cost percentages, review menu-item profitability, and recommend adjustments where necessary.
• Monitor food usage, wastage, spoilage, and over-portioning, and conduct regular stock checks, investigating significant variances.
• Develop and maintain standardized recipes and recipe cards showing ingredients, exact quantities, preparation and cooking methods, yields, and portion sizes.
• Establish and enforce standard portion sizes and train the kitchen team to follow set specifications.
• Develop, implement, and enforce comprehensive Kitchen SOPs covering preparation, cooking, storage, cleaning, receiving, stock handling, equipment use, and closing procedures.
• Maintain exceptionally high standards of kitchen hygiene, sanitation, temperature control, and cross-contamination prevention.
• Implement daily, weekly, and monthly hygiene checklists and ensure full compliance with food-safety and public-health regulations.
• Plan daily kitchen operations, prepare staff rosters, allocate duties, and supervise mise en place and service.
• Lead, supervise, train, coach, and motivate chefs, cooks, and kitchen assistants.
• Monitor inventory levels and enforce stock rotation using FIFO/FEFO principles.
• Prepare kitchen requisitions based on actual operational requirements and check deliveries for quality, quantity, freshness, and specification.
• Ensure all dishes meet established recipe and presentation standards, and correct inconsistencies in food quality.
• Maintain complete and current documentation for recipes, food costs, portion sizes, stock checks, SOPs, and hygiene checklists.
• Maintain a clean, organized, and safe kitchen environment in line with occupational health and safety standards.
• Uphold and enforce dress code, grooming, punctuality, honesty, and professionalism, setting the standard for the kitchen team.

Requirements

• Diploma or Degree in Culinary Arts, Hospitality Management, Food and Beverage Production, or a related field.
• KCSE Certificate.
• A minimum of 5 years’ professional kitchen experience, with at least 2–3 years in a supervisory or Head Chef position.
• Proven experience in food costing and kitchen cost control.
• Demonstrated experience developing standardized recipes and implementing kitchen SOPs.
• Strong working knowledge of food hygiene, sanitation, and food-safety practices, with a valid food handler’s certificate.
• Experience managing kitchen inventory, purchasing, wastage, and stock control.
• Certification in food safety/HACCP is an added advantage.
• Experience handling POS, inventory, and stock-management systems, and proficiency in Microsoft Excel and Office Suite.

Skills

• Expertise in food costing, kitchen cost control, and menu profitability analysis.
• Strong knowledge of recipe development, standardization, and portion control.
• Sound understanding of food hygiene, sanitation, and HACCP principles.
• High level of integrity, honesty, and attention to detail.
• Excellent organizational, planning, and time-management skills.
• Effective communication and interpersonal skills.
• Ability to work under pressure, manage multiple priorities, and maintain composure during service.
• Strong leadership, supervision, and staff-training skills.
• Problem-solving, sound judgement, and a continuous-improvement mindset.

Additional Notes

GMC Pot Limited is an equal opportunity employer. Canvassing will lead to automatic disqualification. Applicants give the company express consent to conduct background checks for employment suitability.

• Prepare and maintain accurate food costings for all menu items, covering ingredients, quantities, yields, and wastage.
• Establish and maintain target food-cost percentages, review menu-item profitability, and recommend adjustments where necessary.
• Monitor food usage, wastage, spoilage, and over-portioning, and conduct regular stock checks, investigating significant variances.
• Develop and maintain standardized recipes and recipe cards showing ingredients, exact quantities, preparation and cooking methods, yields, and portion sizes.
• Establish and enforce standard portion sizes and train the kitchen team to follow set specifications.
• Develop, implement, and enforce comprehensive Kitchen SOPs covering preparation, cooking, storage, cleaning, receiving, stock handling, equipment use, and closing procedures.
• Maintain exceptionally high standards of kitchen hygiene, sanitation, temperature control, and cross-contamination prevention.
• Implement daily, weekly, and monthly hygiene checklists and ensure full compliance with food-safety and public-health regulations.
• Plan daily kitchen operations, prepare staff rosters, allocate duties, and supervise mise en place and service.
• Lead, supervise, train, coach, and motivate chefs, cooks, and kitchen assistants.
• Monitor inventory levels and enforce stock rotation using FIFO/FEFO principles.
• Prepare kitchen requisitions based on actual operational requirements and check deliveries for quality, quantity, freshness, and specification.
• Ensure all dishes meet established recipe and presentation standards, and correct inconsistencies in food quality.
• Maintain complete and current documentation for recipes, food costs, portion sizes, stock checks, SOPs, and hygiene checklists.
• Maintain a clean, organized, and safe kitchen environment in line with occupational health and safety standards.
• Uphold and enforce dress code, grooming, punctuality, honesty, and professionalism, setting the standard for the kitchen team.

• Expertise in food costing, kitchen cost control, and menu profitability analysis.
• Strong knowledge of recipe development, standardization, and portion control.
• Sound understanding of food hygiene, sanitation, and HACCP principles.
• High level of integrity, honesty, and attention to detail.
• Excellent organizational, planning, and time-management skills.
• Effective communication and interpersonal skills.
• Ability to work under pressure, manage multiple priorities, and maintain composure during service.
• Strong leadership, supervision, and staff-training skills.
• Problem-solving, sound judgement, and a continuous-improvement mindset.

• Diploma or Degree in Culinary Arts, Hospitality Management, Food and Beverage Production, or a related field.
• KCSE Certificate.
• A minimum of 5 years’ professional kitchen experience, with at least 2–3 years in a supervisory or Head Chef position.
• Proven experience in food costing and kitchen cost control.
• Demonstrated experience developing standardized recipes and implementing kitchen SOPs.
• Strong working knowledge of food hygiene, sanitation, and food-safety practices, with a valid food handler’s certificate.
• Experience managing kitchen inventory, purchasing, wastage, and stock control.
• Certification in food safety/HACCP is an added advantage.
• Experience handling POS, inventory, and stock-management systems, and proficiency in Microsoft Excel and Office Suite.