Executive Chef

About the role

The Executive Chef leads all kitchen operations at the Marriott property in Nairobi, ensuring high‑quality food production across banquets, restaurants, room service, bar/lounge and employee cafeteria while driving guest and employee satisfaction.

Key responsibilities

• Lead the kitchen management team, set performance standards, and supervise daily food preparation across all outlets.
• Develop menus, control food costing, manage purchasing, and ensure compliance with HACCP and sanitation standards.
• Oversee budgeting, expense control, and financial performance of the culinary department.
• Mentor and develop kitchen staff, conduct performance appraisals, and handle HR matters such as discipline and training.

Required profile

• 3–5 years of senior culinary leadership experience in a luxury hotel, preferably with international exposure in the MEA region.
• Proven ability to manage large, busy operations with a strong banquet foundation.
• Excellent leadership, communication and organizational skills, able to thrive under pressure.

Required skills

• HACCP and food hygiene standards
• Food costing and production planning
• Kitchen management and menu development