EXECUTIVE CHEF

NATURE OF JOB: FULL TIME

INDUSTRY: HOSPITALITY

SALARY: KSHS.100,000-120,000

JOB LOCATION: NANYUKI

DUTIES AND RESPONSIBILITIES

Kitchen Leadership & Operations

·       Oversee daily kitchen operations to ensure smooth, efficient, and high-quality service.

·       Develop, test, and standardize recipes and menus that reflect creativity, market trends, and customer expectations.

·       Lead, mentor, and supervise kitchen staff including chefs, cooks, and stewards.

·       Ensure consistent preparation and presentation of dishes in line with brand standards.

·       Maintain proper food portioning, cooking methods, and quality control across all sections.

Food Safety, Hygiene & Compliance

·       Enforce compliance with food safety, sanitation, and hygiene regulations at all times.

·       Implement and monitor HACCP standards and other relevant food safety protocols.

·       Conduct regular kitchen audits to ensure safe food storage, handling, and preparation.

Financial & Inventory Management

·       Plan, manage, and monitor food cost budgets, labor costs, and kitchen supplies.

·       Develop cost-effective menus while maintaining high quality and minimizing wastage.

·       Oversee ordering, receiving, and inventory control for all food items and kitchen equipment.

·       Work closely with procurement to ensure timely and cost-efficient supply of ingredients.

Staff Management & Development

·       Recruit, train, and evaluate kitchen staff to maintain a skilled and motivated team.

·       Conduct regular training on culinary techniques, safety standards, and service excellence.

·       Create staff schedules and manage shifts to ensure adequate coverage.

·       Promote a positive workplace culture based on teamwork, discipline, and respect.

Customer Experience & Collaboration

·       Collaborate with restaurant management and service teams to ensure seamless service delivery.

·       Engage with guests when required to address feedback, special requests, or ensure satisfaction.

·       Work closely with marketing to develop signature dishes, promotions, and food-related events.

KEY REQUIREMENT SKILLS AND QUALIFICATION

·       Degree or Diploma in Culinary Arts, Hospitality Management, or a related field from a recognized institution

·       Minimum 7 years’ experience as an Executive Chef or in a similar leadership role in a high-volume establishment (hotel, lodge, resort, or large restaurant)

·       Proven experience in menu development, staff management, and cost control

·       Deep knowledge of food preparation techniques, modern cuisine trends, and nutritional standards

·       Strong understanding of food safety and sanitation protocols

·       Proficiency in kitchen administration, inventory management, and budgeting

HOW TO APPLY

·       If you meet the above qualifications, skills and experience share CV

·       Interviews will be carried out on a rolling basis until the position is filled.

·       Only the shortlisted candidates will be contacted.