Executive Head Chef - 2 Positions
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REQUIREMENTS
- Diploma or degree in Culinary Arts, Food Production, Hospitality Management, or a related field
- Minimum of 10 years' kitchen experience, including at least 7 years in a Head Chef, Executive Chef, or senior kitchen management role
- Proven skills in menu development, recipe standardization, food costing, pricing, and food presentation
- Strong knowledge of food safety, hygiene, sanitation, and HACCP principles
- Excellent leadership, team management, communication, and kitchen operations skills.
- Experience in inventory management, stocktaking, portion control, waste reduction, and kitchen budgeting.
- Ability to control food costs, maintain profitability, and ensure consistent food quality.
- Knowledge of diverse cuisines and cooking techniques, with strong creativity and attention to detail
- Ability to work under pressure, meet service deadlines, and maintain high standards.
- Valid food handlers medical certificate and compliance with food safety requirements in Kenya. Flexibility to work shifts, weekends, and public holidays as required.