Head Chef (Chef de Cuisine)
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Job summary
A Head Chef manages all kitchen operations, creates menus, and leads the culinary team to ensure high food quality and profitability.
Min Qualification:
Bachelors
Experience Level:
Mid level
Experience Length:
3 years
Language Requirement:
English
Working Hours:
Full Time - 8 to 5
Applicant Location:
Kenya
Job descriptions & requirements
Job Overview
Reports to: General Manager / Restaurant Owner
Job Type: Full-Time
Core Purpose: Lead the kitchen brigade, drive culinary creativity, and maintain strict financial and hygiene standards
Key Responsibilities
Menu Development: Design seasonal menus, create new recipes, and plan daily specials.
Kitchen Leadership: Hire, train, schedule, and mentor kitchen staff to foster a positive work culture.
Cost & Inventory Control: Manage food costs, monitor inventory, place stock orders, and reduce kitchen waste.
Supplier Management: Build relationships with vendors to secure fresh, quality ingredients at fair prices.
Quality & Safety Compliance: Enforce local health, hygiene, and food safety regulations (such as HACCP) during all shifts.
Service Coordination: Oversee food prep and inspect every dish before it leaves the pass to guarantee consistency.
Qualifications & Skills
Experience: Minimum of 3 to 5 years working in a high-volume, professional kitchen.
Education: Culinary arts degree or relevant vocational certification.
Leadership: Strong communication skills and the ability to stay calm under intense service pressure.
Financial Acumen: Proven track record of managing food budgets and labor costs.
Physical Stamina: Ability to stand for long hours and work in a hot, fast-paced environment.
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