2,001 Chef jobs in Kenya

Company Description
The MGallery Hotel Collection features boutique hotels, each with its own original design and unique stories to tell. Choosing to join MGallery is choosing to live and experience Memorable Moments.

MGallery Nairobi Gigiri will feature 105 rooms and suites; four restaurants, including an all-day dining venue, a signature dining experience, a pool bar, and a rooftop restaurant and bar; meeting rooms and a business centre; and wellness facilities spanning a gym, pool and spa.

With a prime location on Gigiri's Limuru Road, fairly close to Nairobi's city centre and Village Market, it will attract UN and NGO delegates, consultants and contractors, as well as diplomats, leisure visitors and the local community.

Job Description

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Recognizes superior quality products, presentations and flavour.
• Follows proper handling and right temperature of all food products.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• To ensure that the kitchen runs at an acceptable food cost.
• To ensure that ambassador productivity is maximized and payroll costs minimized.
• To work with the Chef de Cuisine in setting each outlet menu and recipes for each meal period in order to ensure accuracy.
• To ensure that all outlet kitchens adhere to Company and Hotel Policies and Procedures and all Standards.
• To prepare and update the relevant section of the Departmental Operations Manuals.
• To work with Chefs de Partie to take corrective action where appropriate.
• To co-ordinate with the Stewarding in regards to the requirements for the Kitchens.
• Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
• To keep the Chefs de Partie up to date with seasonally available meats, fish and produce on the local market.
• To encourage Chefs de Partie to be innovative and creative.
• To ensure that product consistency in quality,
• To assist in the development of product specifications for all menus.
• appearance and taste.
• To assist Outlet Managers in maintaining a high quality operation in service and cleanliness.
• To assist the Purchasing Manager in the cost-effective selection of raw products.
• Comply with the hotel policies and procedures as well as federal legislation.
• To establish a rapport with guests maintaining good customer relationship.
• To maintain a good rapport and working relationship with ambassadors in outlet of all other departments.
• To respond to the changes in the restaurant function as dictated by the hotel.
• To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
• To work closely with the Hygiene Officer in implementing all hygiene and safety procedures.
• To be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department.
• To carry out any other reasonable duties as assigned by the Chef de Cuisine.

Qualifications

• 3 years of industry and culinary management experience
• Previous experience training team members in large quantity food preparation.
• Excellent knowledge of quality food operations.
• Passion for leadership and teamwork
• Eye for detail to achieve operational excellence
• Excellent guest service skills

Additional Information

Should be eligible to live and work in Kenya.

Job Description – Sous Chef (start immediately)

Location: Temple Point Resort, Watamu, Kenya

About Temple Point Resort

Temple Point Resort is a unique destination located at the heart of Watamu Marine National Park, where the Mida Creek meets the Indian Ocean. Surrounded by lush gardens, pristine beaches, and vibrant local culture, the resort offers guests an unforgettable blend of relaxation, fine dining, wellness, and adventure. With multiple restaurants, themed culinary events, and a focus on high-quality local and international cuisine, Temple Point has established itself as a leading hospitality destination on the Kenyan coast.

Position Overview

The Sous Chef will play a vital role in leading the kitchen brigade and ensuring the consistent delivery of exceptional dining experiences across all outlets of Temple Point Resort. The role requires creativity, technical skill, and leadership to maintain high culinary standards, while supporting the Executive Chef in menu development, kitchen operations, and training of staff.

Key Responsibilities

• Assist the Executive Chef in daily kitchen operations across all outlets (buffet, à la carte, bakery, pastry, events).

• Supervise, train, and motivate kitchen staff, fostering a culture of professionalism, teamwork, and accountability.

• Oversee food preparation and presentation, ensuring compliance with hygiene, food safety, and quality standards (HACCP).

• Support in menu planning, costing, and seasonal adjustments, focusing on local ingredients and international standards.

• Control stock levels, manage food waste, and ensure cost-effective kitchen operations.

• Lead the team in the absence of the Executive Chef, ensuring smooth service and consistent quality.

• Collaborate with service staff and other departments to deliver seamless guest experiences.

• Contribute to the development of culinary events, themed nights, and special promotions.

Qualifications & Requirements

• Diploma or degree in Culinary Arts or Hospitality Management.

• Minimum 5 years of professional experience in a high-volume or fine dining environment, including 2+ years in a leadership role.

• Strong knowledge of international and regional cuisines, including plant-based and wellness-oriented concepts.

• Proven leadership, organizational, and communication skills.

• Understanding of kitchen cost management, stock control, and procurement.

• Knowledge of HACCP and international hygiene standards.

• Ability to work under pressure in a fast-paced environment with flexibility and creativity.

What We Offer

• Opportunity to work in a leading resort on the Kenyan coast with a dynamic and international team.

• Professional development and training opportunities.

• Competitive compensation package, including accommodation and meals.

• A chance to contribute to a growing hospitality brand known for culinary innovation and cultural experiences.

⸻

Salary Range 80-100k starting, depending on skills and expierience

We are seeking a passionate, talented, and dynamic
Sous Chef
to join our Culinary team and support the daily operations of our All Day Dining Restaurant. This role is key to ensuring consistency, excellence, and creativity in every dish we serve, while leading a team that embodies our brand's commitment to delivering world-class dining experiences.

The Candidate

Experienced culinary professional with a proven track record of success in luxury hotel kitchens. He or she will be highly skilled in menu development, food presentation, and quality assurance, while also bringing innovation, flair, and creativity to elevate the dining experience. The candidate will be a natural leader who can inspire and motivate colleagues, manage schedules effectively, and ensure smooth kitchen operations even during peak service periods.

Qualifications & Requirements

• Minimum of
  2 years' experience as a Sous Chef
  in a large luxury hotel operation, preferably within a five-star environment.
• Strong background in
  culinary principles, modern cooking techniques, and international cuisine trends
  .
• Demonstrated
  leadership and people management skills
  with the ability to coach, mentor, and develop a diverse culinary team.
• Proven ability to
  design, innovate, and elevate menus
  , ensuring alignment with guest preferences and seasonal availability.
• Excellent organizational skills with the ability to manage
  schedules, workflows, and operational efficiencies
  .
• Passionate about creating
  memorable guest experiences
  through food, presentation, and service excellence.
• Strong commitment to
  hygiene, safety, and sustainability standards
  in line with global best practices.
• Ability to thrive under pressure and maintain
  consistency in quality
  during high-volume operations.

• Assist the Head Chef in all aspects of kitchen management and operations.
• Oversee daily food preparation, ensuring consistency and quality across all dishes.
• Supervise, train, and mentor kitchen staff, fostering a collaborative and efficient work environment.
• Contribute to menu planning and development, introducing innovative ideas and seasonal ingredients.
• Ensure adherence to all food safety, sanitation, and hygiene standards, including HACCP guidelines.
• Manage inventory and control food costs, working within budget constraints.
• Order supplies and ingredients from approved vendors, maintaining optimal stock levels.
• Conduct quality control checks on incoming produce and finished dishes.
• Troubleshoot and resolve any kitchen-related issues that may arise.
• Maintain a clean and organized work environment, ensuring all equipment is properly maintained.
• Collaborate with front-of-house staff to ensure seamless service delivery.
• Execute dishes to the highest culinary standards during peak service times.
• Stay informed about current culinary trends and techniques.
• Deputize for the Head Chef in their absence.

• Culinary degree or equivalent professional certification from a reputable institution.
• Minimum of 4 years of experience in a professional kitchen environment, with at least 2 years in a sous chef or supervisory role.
• Proven expertise in various cooking techniques and international cuisines.
• Strong understanding of food safety regulations and kitchen management practices.
• Excellent leadership, communication, and interpersonal skills.
• Ability to work effectively under pressure and manage multiple tasks simultaneously.
• Creative flair and a passion for delivering exceptional food experiences.
• Proficiency in inventory management and cost control.
• Adaptability and willingness to embrace new culinary challenges in a remote setting.
• A strong work ethic and commitment to excellence.
• Ability to manage and motivate a diverse team.

• Assist the Head Chef in all aspects of kitchen management and operations.
• Supervise and guide kitchen staff during food preparation and service.
• Ensure that all dishes are prepared according to established recipes and quality standards.
• Maintain a clean, organized, and sanitary work environment, adhering to all health and safety regulations.
• Participate in inventory management, including receiving, stocking, and rotation of food supplies.
• Assist in controlling food costs and minimizing waste.
• Contribute ideas for menu development and specials.
• Train new kitchen staff on proper cooking techniques and safety procedures.
• Monitor food quality and presentation before dishes are served.
• Step in to lead the kitchen in the absence of the Head Chef.

• Develop and execute innovative, high-quality menus for diverse catering events.
• Oversee all aspects of kitchen operations, ensuring efficiency and quality.
• Manage and mentor a team of chefs and kitchen staff, fostering a positive work environment.
• Control food costs, manage inventory, and ensure optimal purchasing of ingredients.
• Maintain the highest standards of food safety, hygiene, and sanitation.
• Collaborate with event planners and clients to customize menu offerings.
• Ensure timely preparation and delivery of all catering orders.
• Stay updated on culinary trends and implement new techniques and recipes.
• Conduct regular training sessions for kitchen staff.

• Culinary degree or equivalent professional qualification.
• Minimum of 7 years of experience in professional kitchens, with at least 3 years in a Head Chef or Executive Chef role.
• Proven expertise in menu development, food costing, and inventory management.
• Strong leadership, team management, and communication skills.
• In-depth knowledge of food safety regulations and best practices.
• Ability to work creatively under pressure and manage multiple tasks.
• Experience in high-volume catering or events is highly desirable.
• Proficiency in relevant culinary software and tools.

Job Description
Reporting to the Cluster Executive Chef, responsibilities and essential job functions include but are not limited to the following:

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
• Manage all Kitchens in the absence of the Cluster Executive Chef
• Create all food menus with the guidance of the Cluster Executive Chef
• Complete daily market lists to ensure quality food ordering while maintaining budgeted costs
• Meet with Storekeepers to ensure quality & par levels are maintained
• Interact closely with the Catering department to assist in function menu co-ordination and meet with clients as required
• Conduct daily shift briefings with all Sous Chefs
• Ensure all kitchen Colleagues are aware of standards and expectations
• Liaise daily with Outlet Managers and Sous Chefs to keep open lines of communication regarding guest feedback
• Balance operational, administrative and Colleague needs
• Ensure proper staffing and scheduling in accordance to productivity guidelines
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Other duties as assigned

Qualifications

• Previous leadership experience in the culinary field required
• Journeyman's papers or international equivalent required
• Diploma Certification in a Culinary discipline an asset
• Proven track record of cost control including food, equipment, labour and wastage to meet the goals and the hotel's financial goals
• Computer literate in Microsoft Window applications required
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times

Additional Information

Physical Aspects of Position (include but are not limited to):

• Constant standing and walking throughout shift
• Frequent standing and walking throughout shift
• Occasional lifting and carrying up to 30 lbs
• Occasional kneeling, pushing, pulling, lifting
• Occasional ascending or descending ladders, stairs and ramps