Head Chef - Hospital Catering

About the role

A Nairobi-based hospital organisation, primarily serving its staff, is looking for an experienced, creative and highly organised Head Chef to run its kitchen. The post covers daily kitchen operations, menu planning, staff leadership and food safety and hygiene compliance. The employer is represented by Ritz Hospitality.

Key responsibilities

• Oversee daily kitchen operations and plan, coordinate and supervise food production to meet catering needs.
• Develop balanced, nutritious menus and ensure consistent quality, taste, portion sizes and presentation.
• Lead, train and supervise cooks, chefs and kitchen assistants; allocate duties, set schedules and monitor performance.
• Ensure compliance with food safety regulations, hygiene standards and HACCP principles, including monitoring storage, temperature control and routine inspections.
• Monitor stock levels, procure ingredients, control food costs and minimise wastage, and keep accurate records.
• Coordinate with management and other departments, handle feedback and recommend process improvements.

Required profile

• Age 35 or above.
• Diploma in Food Production, Culinary Arts, Hotel Management or equivalent.
• At least 3 years of experience as a Head Chef, Sous Chef, Senior Chef or similar kitchen leadership role.
• Hospital, hotel, institutional catering or large-scale food production experience is highly desirable.
• Knowledge of HACCP and food safety; food handling and safety certification is an added advantage.

Required skills

• Menu planning, food costing, inventory management and portion control.
• Leadership, team management and staff supervision.
• Strong organisational and time-management skills, ability to work under pressure.