HEAD CHEF
Job summary
Supervise and coordinate all kitchen staff and daily food preparation activities.
Min. qualification
Diploma
Experience level
Mid level
Experience length
4 years
Language
English
Working hours
Full Time - 8 to 5
Applicant location
Kenya
Job description & requirements
JOB TITLE HEAD CHEF
NATURE OF JOB FULL TIME
INDUSTRY HOSPITALITY
SALARY KSHS. 80,000
JOB LOCATION MARA RIVER
DUTIES AND RESPONSIBILITIES
Kitchen Operations Management
- Supervise and coordinate all kitchen staff and daily food preparation activities.
- Oversee smooth kitchen operations during breakfast, lunch, dinner, and special events.
- Ensure timely preparation and delivery of meals according to service schedules.
- Maintain consistency in food taste, quality, portioning, and presentation.
Menu Planning & Food Preparation
- Plan, develop, and regularly update menus based on customer preferences, seasonal availability, and business objectives.
- Design innovative and appealing dishes while maintaining quality standards.
- Prepare and oversee preparation of local, continental, and international cuisines.
- Standardize recipes and food preparation procedures.
Food Quality &Safety Compliance
- Ensure food is prepared and presented according to established quality and safety standards.
- Enforce compliance with food hygiene, sanitation, and health regulations.
- Monitor food storage, handling, labeling, and stock rotation procedures.
- Conduct routine checks to ensure kitchen cleanliness and safety compliance.
Staff Leadership & Supervision
- Train, mentor, and supervise kitchen staff including cooks, kitchen assistants, and stewards.
- Allocate duties and monitor staff performance to ensure efficiency and productivity.
- Foster teamwork, discipline, and professionalism within the kitchen team.
- Participate in recruitment and onboarding of kitchen personnel where necessary.
Inventory & Cost Control
- Monitor food inventory levels and coordinate timely procurement of supplies.
- Minimize food wastage through effective planning and portion control.
- Ensure proper use and maintenance of kitchen equipment and utensils.
- Support budgeting and cost-control initiatives to maximize profitability.
Customer Experience & Service Excellence
- Ensure high customer satisfaction through quality meals and presentation.
- Handle special dietary requests and guest preferences professionally.
- Collaborate with management to improve dining experiences and food offerings.
- Respond promptly to customer feedback related to food quality and service.
KEY REQUIREMENT SKILLS AND QUALIFICATION
- Diploma in Hospitality Management, Culinary Arts, Food Production or a related field
- Minimum of 5 years’ proven experience as Head Chef, Sous Chef or a similar senior kitchen role
- Experience in hospitality establishments, lodges, hotels, camps, or restaurants is highly desirable.
The ideal candidate should demonstrate:
- Strong knowledge of food preparation techniques and kitchen operations
- Expertise in menu planning and recipe development
- Knowledge of food safety and hygiene standards
HOW TO APPLY
- If you meet the above qualifications, skills and experience share CV on recruitment@britesmanagement.com
- Interviews will be carried out on a rolling basis until the position is filled.
- Only the shortlisted candidates will be contacted.
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