Head Chef – Hotel & Conference Facility (Nairobi)

About the role

The client operates a 100‑room hotel and conference centre in Nairobi and seeks an experienced Head Chef to lead all kitchen operations. The role requires pre‑opening experience and the ability to manage high‑volume production for banquets, buffets, à la carte service and conference catering.

Key responsibilities

• Lead daily kitchen activities, ensuring consistent preparation, presentation and timely delivery of meals across all service areas.
• Develop, review and standardise menus and recipes, introducing new dishes while maintaining high culinary standards.
• Supervise, train, schedule and mentor kitchen staff, maintaining productivity, discipline and effective staffing levels.
• Ensure food hygiene, sanitation and storage comply with HACCP principles and Kenyan food‑safety regulations.
• Manage kitchen budgets, monitor food costs, control wastage, conduct stock takes and coordinate with procurement for cost efficiencies.
• Monitor guest satisfaction, respond to dietary requirements and maintain high standards of food quality and presentation.
• Coordinate with the General Manager and other hotel departments to deliver conferences, weddings, outdoor catering and other high‑volume events.

Required profile

• Diploma or Bachelor’s degree in Culinary Arts, Hospitality Management or related field.
• 5–8 years progressive culinary experience, including at least 3 years in a senior kitchen leadership role.
• Previous hotel pre‑opening experience is mandatory.
• Proven experience managing banqueting, buffet, à la carte and conference catering.
• Valid Food Handler’s Certificate; HACCP or other food‑safety certification is an advantage.
• Flexibility to work shifts, weekends, public holidays and special events.

Required skills

• Menu development and recipe standardisation
• Food cost control and inventory management
• HACCP and food‑safety compliance
• High‑volume kitchen operations and banquet catering