Head Chef

1. Meal Preparation and Service

Plan, prepare and serve daily meals for a large office team, ensuring consistency in quality, taste and portions.

Prepare a wide variety of Kenyan and local dishes including traditional meals, vegetables, stews, grilled foods, and other appropriate meals.

Prepare breakfast, lunch, snacks or evening meals depending on office requirements.

Cater for meetings, official engagements, visitors and special office functions as required.

2. Menu Planning

Develop varied weekly menus that are balanced, practical and suitable for a large team.

Ensure sufficient variety while making effective use of available ingredients.

Accommodate reasonable dietary requirements where necessary.

3. Kitchen Management

Take overall responsibility for the organisation, cleanliness and smooth operation of the office kitchen.

Supervise any kitchen assistants, stewards or support staff assigned to the kitchen.

Maintain high standards of food hygiene, cleanliness and safe food handling.

Ensure kitchen equipment, utensils and appliances are properly used, cleaned and maintained.

4. Stock and Supplies Management

Prepare kitchen shopping and supply requirements.

Monitor food stocks and ensure essential items are replenished in good time.

Receive and inspect food supplies to ensure appropriate quality and quantities.

Minimise food wastage and ensure responsible use of office resources.

Maintain simple records of kitchen stocks, purchases and consumption where required.

5. Flexibility and Office Support

Be flexible with working hours depending on the office programme.

Be available for early mornings, late evenings, weekends or public holidays when important office activities require catering support, subject to appropriate work arrangements.

Respond professionally to short notice changes in guest numbers, meetings or office programmes.

Maintain discretion and professionalism when serving senior officials, guests and visitors.