Hot Kitchen Chef
Job summary
Culture Café is a contemporary dining destination in Nairobi known for its dynamic fusion of global and local cuisines in a relaxed, modern setting. We are passionate about showcasing the rich culinary heritage of East Africa while incorporating modern techniques and international flavors. We are looking for a skilled and creative Hot Kitchen Chef to elevate our regional offerings.
Job descriptions & requirements
Key Responsibilities: The Culinary Core
The successful candidate will take charge of our hot section, specializing in the preparation and presentation of high-quality dishes, with a critical focus on regional cuisine:
l Regional Specialization: Lead the preparation and execution of authentic, high-quality East African and Somali hot dishes, including traditional stews (Maraq), rice dishes (Bariis Iskukaris), grilled fish/meats (Arosto/Alesso), Fish Stew and classic sides (Suqaar).
l Fusion and Innovation: Integrate East African and Somali flavors into our wider menu, creating dynamic Afro-fusion specials and sauces.
l Hot Section Mastery: Prepare and cook a variety of global hot dishes including grilled items, sautéed meals, curries, and deep-fried dishes according to Culture Café’s standards.
l Quality Control: Ensure absolute consistency in taste, temperature, and presentation across all service periods (breakfast, lunch, and dinner).
l Compliance: Maintain rigorous cleanliness, organization, and compliance with all food safety, hygiene, and sanitation standards within the hot kitchen area.
l Inventory & Costing: Monitor inventory levels for all hot kitchen ingredients, especially regional staples, and communicate needs to the Head Chef while ensuring effective portion and cost control.
Qualifications & Experience
l Proven Experience: 3–5 years of experience working as a Chef or Senior Line Cook in a busy restaurant or hotel kitchen, with a primary focus on hot dishes.
l Cultural Culinary Fluency (Essential Asset): Demonstrated strong knowledge and hands-on expertise in preparing a wide variety of East African and specifically Somali hot cuisine.
l Technical Skills: Excellent cooking, knife, and plating skills with an emphasis on presentation aesthetics.
l Leadership: Experience in supervising and coordinating junior kitchen staff, with the ability to delegate tasks effectively.
l Resilience: Proven ability to work efficiently and manage multiple orders simultaneously under intense pressure.
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