Head Chef

About the role

The Head Chef will lead the kitchen team to deliver consistent, high‑quality food while ensuring operational efficiency, hygiene compliance, and profitability. Reporting to the General Manager/Operations Manager, this role is pivotal in shaping the culinary experience for guests.

Key responsibilities

• Oversee daily kitchen operations, including food preparation, cooking, plating, and service delivery.
• Lead, supervise, train, and schedule kitchen staff to maintain productivity and performance.
• Develop, review, and standardize recipes, menus, and portion controls.
• Monitor food costs, wastage, and inventory to sustain profitability.
• Ensure compliance with food safety, hygiene, sanitation, and health regulations.
• Manage procurement planning and coordinate with suppliers.
• Conduct stock control, enforce FIFO procedures, and monitor expiry dates.
• Introduce new menu ideas and support product innovation based on customer trends.
• Investigate customer complaints related to food quality and implement corrective actions.
• Prepare operational reports on kitchen performance, stock, and costs.
• Maintain kitchen equipment in proper working condition.

Required profile

• Diploma or Bachelor’s degree in Culinary Arts, Food Production, Hospitality Management, or a related field.
• 4–6 years of professional kitchen experience, with at least 2 years in a supervisory or Head Chef role.
• Experience in restaurants, hotels, poultry/FMCG food production, or high‑volume kitchens is preferred.
• Strong knowledge of food safety standards, hygiene regulations, and overall kitchen operations.
• Proven ability in menu costing, inventory control, and kitchen budgeting.
• Food Safety or HACCP certification is an advantage.

Required skills

• Food Safety
• HACCP
• Menu Costing
• Inventory Control
• Kitchen Budgeting

What we offer

• Competitive gross salary ranging from KES 80,000 to 100,000 per month.
• Opportunity to lead a high‑volume kitchen in a dynamic hospitality environment.
• Professional development and growth within the hospitality sector.