Reporting to the Executive chef, the successful candidate will be responsible for:
•    Overall running of an assigned kitchen and take full responsibility for health and safety standards within the kitchen.
•    In liaison with the Executive chef, design new menus and implement the same.
•    Ensuring production and maintenance of high quality food in the kitchen.
•    Ensuring high standards of hygiene and cleanliness within the kitchen.
•    Control food cost to ensure it is within the preferred hotel levels
•    Training and supervising of all staff under his / her control.

Successful candidates are required to meet the specifications and qualifications below:
•    Age 28-35 years.
•    Must have at least a degree level education with good passes.
•    Must be Kenya Utalii College graduates with food production training or any other reputable hotel college.
•    Those with international exposure and computer literacy will have an added advantage