Executive Chef
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Industry Consulting Founded N / A Type Private Website https://www.peoplelink.co.ke/ Address
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RESPONSIBILITIES
- Design, cost, and engineer menus for restaurant, bar, and banquet operations in coordination with F&B and Finance.
- Oversee daily food preparation, taste, presentation, portioning, and overall quality consistency across all kitchen sections.
- Manage kitchen staffing, scheduling, recruitment, training, and performance management while supervising Sous Chefs and station handovers.
- Plan and execute kitchen production for simultaneous, high-volume banquet and conference events across the hotel's 16 halls.
- Control food costs, wastage, spoilage, inventory ordering, and approve kitchen requisitions with Purchasing/Stores.
- Maintain strict HACCP, food safety, hygiene, and sanitation standards throughout all kitchen and storage areas.
- Monitor equipment condition and coordinate preventative maintenance and repairs with Engineering.
- Investigate food-quality complaints promptly and implement corrective action plans.
RESPONSIBILITIES
- Culinary degree or diploma from a recognized institution.
- 8+ years of professional kitchen experience including at least 3+ years as an Executive Chef or Head Chef.
- Demonstrated experience in high-volume banquet and conference catering.
- Strong expertise in menu costing, food-cost control, inventory management, and kitche team leadership.
- Active Food Safety / HACCP certification required.
- Proven ability to coordinate simultaneous restaurant and banquet operations under time pressure