HEAD CHEF

JOB TITLE: HEAD CHEF

NATURE OF JOB: FULL TIME

INDUSTRY: HOSPITALITY

SALARY: KSHS.45,000-50,000

JOB LOCATION: NAIROBI

DUTIES AND RESPONSIBILITIES

Leadership and Team Management

• Directly oversee all kitchen staff, including sous chefs, cooks, and support personnel, ensuring that everyone knows their responsibilities.
• Foster a positive, collaborative, and disciplined kitchen environment.
• Train, mentor, and develop team members, helping them improve their culinary skills and efficiency.
• Delegate tasks effectively during high-pressure periods to ensure smooth kitchen operations.
• Conduct performance appraisals, provide constructive feedback, and identify opportunities for professional growth.

Food Production and Quality Control

• Supervise and participate in the preparation, cooking, and presentation of all menu items.
• Maintain the highest culinary standards, ensuring consistent taste, portion sizes, and plating presentation.
• Implement and monitor quality control measures to ensure customer satisfaction.
• Troubleshoot any production issues promptly to avoid delays or errors in service.

Menu Planning and Culinary Innovation

• Collaborate with management to plan seasonal menus, special promotions, and daily specials.
• Innovate new dishes that balance creativity with cost, practicality, and customer preferences.
• Adapt recipes and menus to accommodate dietary requirements, allergies, or cultural preferences.
• Stay updated on industry trends and incorporate modern techniques and flavours to enhance the dining experience.

Inventory, Procurement, and Cost Management

• Monitor stock levels of ingredients and kitchen supplies, placing timely orders to avoid shortages.
• Manage supplier relationships to ensure quality ingredients at competitive prices.
• Track kitchen costs, control wastage, and implement cost-saving measures without compromising quality.
• Maintain accurate records of inventory, purchases, and usage to inform budget decisions.

Health, Safety, and Hygiene Compliance

• Enforce strict hygiene and food safety standards in compliance with local regulations.
• Conduct regular inspections of kitchen equipment, storage areas, and workstations to maintain cleanliness and safety.
• Ensure all staff follow proper sanitation procedures, including safe food handling, storage, and preparation.
• Respond to and rectify any potential health and safety hazards immediately.

Collaboration and Communication

• Work closely with front-of-house staff to ensure smooth coordination between kitchen and service.
• Communicate effectively with management regarding kitchen performance, challenges, and opportunities.
• Handle customer feedback professionally and implement improvements where necessary.
• Coordinate with event planners, if applicable, to execute special menus and banquets flawlessly.

Continuous Improvement and Operational Excellence

• Develop and implement standard operating procedures for kitchen efficiency.
• Encourage innovation and continuous learning among the kitchen team.
• Monitor performance metrics such as food quality, service speed, and customer satisfaction to drive improvements.
• Lead by example, demonstrating professionalism, commitment, and passion for culinary excellence.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Diploma or Degree in Hospitality Management or Culinary Arts.
• Minimum of 5 years’ experience in a hospitality setup.
• Strong leadership and team management skills.
• Excellent knowledge of kitchen operations and production processes
• Ability to work under pressure and maintain high standards

HOW TO APPLY

• 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.