Executive Chef

About the role

We are looking for an experienced Executive Chef to lead the kitchen operations at The Luke Hotel, a 182‑bed independent mid‑scale hotel in Nairobi’s Westlands district. The role oversees both the restaurant and high‑volume banquet kitchens, ensuring consistent quality, profitability and compliance with food‑safety standards.

Key responsibilities

• Design, develop and cost menus for restaurant, bar and banquet outlets in partnership with the F&B Manager.
• Supervise food preparation, taste, presentation and portion control across all kitchen stations.
• Manage staffing, shift schedules, recruitment, training and performance of the kitchen team.
• Plan and execute production for simultaneous banquet and conference events in the hotel’s 16 halls.
• Control food cost, wastage, spoilage and inventory, and approve requisitions with Purchasing/Stores.
• Ensure strict HACCP, hygiene and sanitation compliance throughout the kitchen and storage areas.
• Oversee Sous Chefs, maintain equipment, coordinate preventive maintenance and develop standard recipes and production controls.
• Participate in menu engineering, pricing reviews and profitability analysis with Finance.

Required profile

• Culinary degree or diploma from a recognised institution.
• Minimum 8 years of professional kitchen experience, including at least 3 years as Executive or Head Chef.
• Proven experience in high‑volume banquet and conference production.
• Food Safety/HACCP certification.
• Strong leadership and team‑management abilities.

Required skills

• Culinary arts and menu development.
• Food safety and HACCP compliance.
• Cost control and menu costing.
• Inventory management.

What we offer

• Competitive monthly salary (KES 100,000‑150,000).
• Opportunity to lead a dynamic kitchen in a growing hotel brand.
• Professional development in a vibrant hospitality environment.