EXECUTIVE CHEF

JOB TITLE

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

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• 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

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• 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

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• 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

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• 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

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• If you meet the above qualifications, skills and experience share CV on jobs@britesmanagement.com
  
• Interviews will be carried out on a rolling basis until the position is filled.
  

Only the shortlisted candidates will be contacted