HEAD CHEF
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Job summary
Oversee the day-to-day operations of the kitchen and ensure smooth workflow
Min Qualification:
Diploma
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 TITLE: HEAD CHEF
NATURE OF JOB: FULL TIME
INDUSTRY: HOSPITALITY
SALARY: KSHS.40,000-45,000
JOB LOCATION: THIKA ROAD
DUTIES AND RESPONSIBILITIES
Kitchen Operations Management
- Oversee the day-to-day operations of the kitchen and ensure smooth workflow.
- Supervise food preparation and presentation to maintain consistency and quality standards.
- Ensure timely preparation and service of meals in accordance with customer expectations.
- Monitor kitchen productivity and implement measures to improve efficiency.
Menu Planning & Food Production
- Develop and update menus based on customer preferences, seasonal ingredients, and business objectives.
- Create recipes and standardize food preparation procedures.
- Ensure variety, quality, and profitability of menu offerings.
- Introduce new dishes and culinary innovations to enhance customer satisfaction.
Food Costing & Inventory Control
- Prepare and manage food costing to ensure profitability and cost efficiency.
- Monitor food usage, portion control, and wastage reduction initiatives.
- Manage inventory levels and oversee procurement of food supplies and kitchen equipment.
- Conduct regular stock checks and maintain accurate inventory records.
Team Leadership & Staff Management
- Supervise, train, and mentor kitchen staff.
- Allocate duties and schedules to ensure adequate staffing levels.
- Monitor staff performance and maintain discipline within the kitchen.
- Foster teamwork and a positive working environment.
Quality Assurance & Compliance
- Ensure compliance with food safety, hygiene, and sanitation regulations.
- Maintain cleanliness and organization of kitchen areas and equipment.
- Conduct regular quality checks on ingredients, preparation processes, and finished dishes.
- Ensure adherence to company policies and standard operating procedures.
Customer Satisfaction
- Address food-related concerns and feedback professionally.
- Work closely with management to enhance guest dining experiences.
- Maintain high standards of food quality, presentation, and service delivery.
KEY REQUIREMENT SKILLS AND QUALIFICATION
- Diploma or Certificate in Culinary Arts, Food Production, or a related field.
- Minimum of 3 years' experience as a Head Chef or Senior Chef in a hotel or restaurant environment.
- Strong knowledge of menu planning, food costing, and kitchen operations.
- Experience in inventory management, staff supervision, and food safety compliance.
- Ability to work effectively in a fast-paced environment.
- Strong culinary and food presentation skills.
- Leadership and team management abilities.
- Excellent organizational and planning skills.
HOW TO APPLY
- If you meet the above qualifications, skills and experience share CV on recruitment@britesmanagement.com
- Interviews will be carried out on a rolling basis until the position is filled.
- Only the shortlisted candidates will be contacted.
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