Head Chef

Department: Production Department

Reporting to: Group Executive Chef

Location: Nairobi, Kenya

Responsibilities:

1. Maintain order, punctuality and discipline in the kitchens at all times

2. Manage Kitchens and staff in all the company branches ensuring that they are functioning in accordance to the communicated Kitchen SOPs and various job descriptions

3. Provide all the required reports to the Board in a timely manner

4. Carry out regular briefing, feed-back sessions and training of kitchen staff in all branches to ensure high motivation, performance and productivity

5. Ensure that all effort is made and measures are taken to lower and maintain the recommended food cost or operate within the prescribed budget

6. Ensure that all kitchen records are accurately captured in the relevant books, registers or system without fail and at all times; and that all signatures are appended where appropriate in the relevant books, registers or system (including but not limited to records for wastages, spoilages and kitchen stock)

7. Determine how food should be presented, create decorative food displays and make recommendation for new menu items and specials to maximize sales and revenue where necessary

8. Ensure that no food is cooked in the kitchens without first receiving the captain orders on the kitchen screen

9. Ensure timely food production is adhered to at all times

10. Participate in daily stock taking and end month physical stock takes

11. Inspect incoming supplies to ensure acceptable quality and quantity

12. Inspect and ensure that the correct food portions are used at all times

13. Monitor and make sure that the correct food recipes are used to regulate food cost and maintain the correct taste and quality of food in all kitchens

14. Maintain high standard of hygiene and food safety procedures in the kitchens at all times and inspect regularly to ensure that these standards are being adhered to

15. Attend to food complaints raised by clients and ensure that you bring about customer satisfaction by employing the highest standard of customer service and effective communication skills by kitchen staff

16. Ensure an efficient flow of communication amongst all kitchen staff and between the kitchen departments and other relevant departments to achieve optimum productivity

17. Ensure that orders are always checked out by deleting them from the screens when they have been served

18. Ensure that there are no pilferages, wastages or laxity in the kitchens at any time

19. Doing any and everything to ensure that the job purpose is met and that instructions to you from the properly authorized channels are carried out promptly and with excellence

Skills and Qualifications

• Bachelor’s degree in Hospitality Management is an added advantage
• 3 to 6 years of experience in the relevant role within the hospitality industry
• Proven leadership and team management skills

How to Apply:

• Interested and qualified candidates must submit their applications no later than 30th June 2026. Applications received after this deadline will not be considered.
• Applications should include a CV and a cover letter
• Only shortlisted candidates will be contacted.
• We are an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

All qualified applicants will be considered without regard to race, gender, religion, age, disability, or any other protected status.