About Us

Excellence Arete is a professional human resource consultancy delivering tailored people management solutions that enable organizations to perform at their best. We combine strategic thinking, data-driven insight, and practical HR expertise to help businesses build efficient, compliant, and high-performing workforces.

Job Context

We are seeking a skilled and experienced Staff Canteen Chef for a ultra luxury beachfront hotel in Mombasa. This role is crucial in ensuring the provision of high-quality meals for the hotel's staff, contributing to their well-being and overall satisfaction.

Responsibilities

The Staff Canteen Chef will be responsible for:

• Planning and preparing daily menus for staff, considering nutritional balance and variety.
• Ensuring high standards of food quality, presentation, and hygiene in the canteen.
• Managing inventory of food supplies, ordering as needed, and minimizing waste.
• Supervising canteen staff, if applicable.
• Maintaining a clean and organized kitchen and dining area.
• Adhering to all health and safety regulations.

Qualifications and Experience

The ideal candidate will possess:

• Proven experience as a Chef, preferably in a hotel or high-volume catering environment.
• Strong knowledge of culinary arts, food preparation techniques, and menu planning.
• Excellent understanding of food safety and hygiene standards (e.g., HACCP).
• Ability to manage inventory and control costs.
• Good communication and interpersonal skills.
• Flexibility to work shifts as required.

• Planning and preparing daily menus for staff, considering nutritional balance and variety.
• Ensuring high standards of food quality, presentation, and hygiene in the canteen.
• Managing inventory of food supplies, ordering as needed, and minimizing waste.
• Supervising canteen staff, if applicable.
• Maintaining a clean and organized kitchen and dining area.
• Adhering to all health and safety regulations.

• Culinary arts
• Food preparation techniques
• Menu planning
• Food safety
• Hygiene standards
• Inventory management
• Cost control
• Communication
• Interpersonal skills
• Flexibility

• Proven experience as a Chef, preferably in a hotel or high-volume catering environment.
• Strong knowledge of culinary arts, food preparation techniques, and menu planning.
• Excellent understanding of food safety and hygiene standards (e.g., HACCP).
• Ability to manage inventory and control costs.
• Good communication and interpersonal skills.
• Flexibility to work shifts as required.