Background

Summit Recruitment & Search was established in 2009 to address the recruitment, mass recruitment, executive search, outsourcing and training needs of companies based in Kenya or wanting to enter the Kenyan, East African, South African and African market. We have a leading proven track record in our field in South Africa, Uganda, Ethiopia, Tanzania, Rw...

Job Type

Full Time

Qualification

BA/BSc/HND , Diploma , Professional Certificate

Experience

5 - 8 years

Location

Nairobi

Job Field

Catering / Confectionery

Role Context

The ideal candidate must have recent experience working in a branded hotel or similarly established hospitality operation, with strong exposure to high-volume food production, banqueting, buffet, à la carte, and conference catering. Pre-opening experience is mandatory.

Key Responsibilities

Lead and oversee daily kitchen operations, ensuring consistent preparation, presentation, portioning, and timely delivery of high-quality meals across all food service areas.

Develop and review menus, standardize recipes, introduce new dishes, and maintain high culinary standards across buffet, à la carte, banqueting, conference, and special-event catering.

Supervise, train, schedule, mentor, and manage kitchen staff while maintaining productivity, discipline, teamwork, and effective staffing levels.

Maintain high standards of food hygiene, sanitation, storage, handling, and preparation in line with HACCP principles, Kenyan food safety regulations, and occupational health and safety requirements.

Prepare and manage kitchen budgets, monitor food costs, control wastage, conduct stock takes, manage inventory, and work closely with procurement and suppliers to achieve cost efficiencies.

Monitor guest satisfaction, respond appropriately to dietary requirements and feedback, and ensure consistently high standards of food quality and presentation.

Coordinate closely with the General Manager and other hotel departments to ensure smooth delivery of conferences, banquets, weddings, outdoor catering, and other high-volume events.

Key Requirements

Diploma or Bachelor’s degree in Culinary Arts, Hospitality Management, Food Production, or a related field.

Minimum 5–8 years of progressive culinary experience, with significant experience gained within a branded hotel or established hospitality operation.

At least 3 years’ experience in a Head Chef, Executive Chef, or comparable senior kitchen leadership position.

Must have previous hotel pre-opening experience.

Strong experience managing banqueting, buffet, à la carte, conference catering, and high-volume food production; and knowledge of Kenyan and continental/international cuisine, menu development, recipe standardization, and food presentation.

Valid Food Handler’s Certificate. HACCP, Food Safety, or other professional culinary certification will be an added advantage.

Must be flexible to work shifts, weekends, public holidays, and special events where required.

• Lead and oversee daily kitchen operations, ensuring consistent preparation, presentation, portioning, and timely delivery of high-quality meals across all food service areas.
• Develop and review menus, standardize recipes, introduce new dishes, and maintain high culinary standards across buffet, à la carte, banqueting, conference, and special-event catering.
• Supervise, train, schedule, mentor, and manage kitchen staff while maintaining productivity, discipline, teamwork, and effective staffing levels.
• Maintain high standards of food hygiene, sanitation, storage, handling, and preparation in line with HACCP principles, Kenyan food safety regulations, and occupational health and safety requirements.
• Prepare and manage kitchen budgets, monitor food costs, control wastage, conduct stock takes, manage inventory, and work closely with procurement and suppliers to achieve cost efficiencies.
• Monitor guest satisfaction, respond appropriately to dietary requirements and feedback, and ensure consistently high standards of food quality and presentation.
• Coordinate closely with the General Manager and other hotel departments to ensure smooth delivery of conferences, banquets, weddings, outdoor catering, and other high-volume events.

• High-volume food production
• Banqueting
• Buffet catering
• À la carte catering
• Conference catering
• Menu development
• Recipe standardization
• Food presentation
• Kitchen budget management
• Food cost control
• Inventory management
• Staff supervision and training
• Food hygiene and sanitation (HACCP principles)
• Kenyan and continental/international cuisine knowledge

• Diploma or Bachelor’s degree in Culinary Arts, Hospitality Management, Food Production, or a related field.
• Minimum 5–8 years of progressive culinary experience, with significant experience gained within a branded hotel or established hospitality operation.
• At least 3 years’ experience in a Head Chef, Executive Chef, or comparable senior kitchen leadership position.
• Previous hotel pre-opening experience.
• Valid Food Handler’s Certificate.
• HACCP, Food Safety, or other professional culinary certification will be an added advantage.