Executive Chef

ABOUT THE COMPANY

At Mama Ashanti, we specialize in authentic West African cuisine, using fresh ingredients and bold spices in traditional recipes passed down through generations. Located in Nairobi with branches in Lavington and Waterfront Karen, we offer a welcoming atmosphere for dining in, casual meetings, or special occasions. Our menu features a variety of starters, main courses, and beverages, with options for virtual reservations and delivery services.

JOB SUMMARY

The Executive Chef will lead menu engineering, recipe design, and product standardization to ensure consistentand high-quality food. Additionally, they will oversee kitchen operations, ensuring efficiency,compliance and optimal menu presentation and cost- effectiveness.

RESPONSIBILITIES

Menu Engineering, Recipe Design & Product StandardizationLead the culinary team in creating innovative and authentic cuisine.Drive menu engineering, recipe design, and product standardization to ensure consistency and quality across all menu items.Develop and refine recipes that showcase rich flavors and cultural diversity while meeting high standards of taste, presentation, and cost efficiency.Process Expertise, Food Safety & Menu OptimizationDemonstrate expertise in food preparation, handling, and storage in compliance with all food safety regulations.Oversee kitchen operations to ensure food is prepared to the highest standards of freshness, flavor, and safety.Design new menus and revise existing ones to optimize taste, presentation, and cost-effectiveness in line with the restaurant’s vision and customer preferences.Administrative & Operational OversightMaintain order, punctuality, and discipline across all kitchens.Set, monitor, and enforce performance standards for kitchen staff.Conduct regular briefings and training sessions to sustain motivation and productivity.Prevent pilferage, wastage, and operational laxity.Assess staff competence and identify training and development needs.Accurately record kitchen activities and participate in stock-taking exercises.Inspect incoming supplies for quality and quantity and ensure availability of required kitchen resources.Job RequirementsEducational QualificationsDiploma or Degree in Culinary Arts, Food Production, Hotel Management, or a related field.Professional certifications in food safety, HACCP, or culinary training are an added advantage.Must be computer literate, with the ability to effectively use email and the Microsoft Office suite.ExperienceA minimum of five (5) years’ experience as an Executive Chef; experience in Francophone regions is preferred.Proven track record in menu engineering, recipe development, and product standardization.Culinary Skills & KnowledgeStrong foundation in food preparation, plating, and presentation.Expertise in food safety standards, storage procedures, and hygiene compliance.Ability to innovate while maintaining authenticity and consistency in recipes.Leadership & Operational ManagementDemonstrated experience leading diverse kitchen teams, including chefs, cooks, stewards, and support staff.Ability to assess individual and team performance, identify training needs, and implement upskilling programs.Skilled in setting goals, KPIs, and service standards, monitoring performance, providing feedback, and taking corrective action.Upholds professional standards of punctuality, hygiene, communication, and teamwork.Operational ManagementExperience managing kitchen operations, controlling food costs, and minimizing waste.Ability to analyze food costs, optimize pricing, and align menu design with business goals and customer preferences.Familiarity with kitchen inventory systems and stock management.Excellent planning, organizational, and multitasking skills, especially under pressure.Soft SkillsStrong interpersonal and communication skills for effective coordination with kitchen, service, and stores teams.High levels of integrity, discipline, and attention to detail.Passionate, creative, and committed to excellence.Language SkillsBilingual proficiency in English and French will be an added advantage.   

REQUIRED SKILLS

Cooking, food preparation, Food and beverage, Kitchen management, Warm kitchen, Leadership skills, Dietary food, Cold kitchen, Catering, Shift planning and management, Capacity planning

REQUIRED EDUCATION

Bachelor's degree