Head Chef - GMC Place

About the role

GMC Place in Kitengela is hiring an experienced, cost-conscious and highly competent Head Chef to lead its Back-of-House kitchen team. The successful candidate takes full responsibility for the kitchen's management, ensuring every dish is produced consistently, efficiently, hygienically and within approved food-cost targets. The role carries direct accountability for food costing, recipe standardization, portion control, kitchen SOPs, hygiene and food safety, inventory and purchasing, and the leadership, training and discipline of the kitchen team. It reports to the General Manager.

Key responsibilities

• Prepare and maintain accurate food costings for all menu items, including ingredients, quantities, yields and wastage, and establish target food-cost percentages and menu profitability reviews.
• Develop and maintain standardized recipes and recipe cards, and enforce standard portion sizes across the kitchen.
• Implement and enforce comprehensive kitchen SOPs covering preparation, cooking, storage, cleaning, receiving, stock handling, equipment use and closing procedures.
• Maintain high standards of hygiene, sanitation, temperature control and cross-contamination prevention, with daily, weekly and monthly hygiene checklists.
• Plan daily kitchen operations, prepare staff rosters, allocate duties and supervise mise en place and service.
• Lead, supervise, train, coach and motivate chefs, cooks and kitchen assistants.
• Monitor inventory levels, enforce FIFO/FEFO stock rotation, prepare kitchen requisitions and check deliveries for quality, quantity and freshness.
• Keep complete records of recipes, food costs, portion sizes, stock checks, SOPs and hygiene checklists, and maintain a clean, organized and safe kitchen.

Required profile

• Diploma or degree in Culinary Arts, Hospitality Management, Food and Beverage Production or a related field, plus a KCSE certificate.
• At least 5 years of professional kitchen experience, including 2-3 years in a supervisory or Head Chef position.
• Proven experience in food costing, kitchen cost control, standardized recipes and kitchen SOPs.
• Valid food handler's certificate; HACCP certification is an added advantage.
• Experience managing kitchen inventory, purchasing, wastage and stock control.

Required skills

• Food costing, kitchen cost control and menu profitability analysis.
• Recipe development, standardization and portion control.
• Knowledge of food hygiene, sanitation and HACCP principles.
• POS, inventory and stock-management systems, and Microsoft Excel and Office Suite.

Applications close on 14 September 2026; shortlisting is on a rolling basis and only shortlisted candidates will be contacted. The company states it does not charge for applications or interviews.