396 Chef Internship jobs in Kenya
Head Chef / Executive Chef
80100 Nairobi, Nairobi
KES180000 Annually
WhatJobs
Posted today
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Job Description
We are seeking a highly creative and experienced Head Chef to lead our culinary team in Mombasa, Mombasa, KE . This role requires a passion for food, exceptional leadership skills, and the ability to manage all aspects of our kitchen operations. The ideal candidate will be responsible for menu development, staff management, inventory control, and maintaining the highest standards of food quality, presentation, and hygiene. You will be instrumental in creating memorable dining experiences for our guests.
Responsibilities:
Qualifications:
This is a hands-on leadership role demanding dedication and culinary expertise. If you have a flair for creating exceptional dishes and leading a high-performing kitchen team, we invite you to apply.
Responsibilities:
- Oversee all kitchen operations, ensuring efficiency and high standards of quality and presentation.
- Develop innovative and appealing menus, including seasonal specials, considering culinary trends and customer preferences.
- Manage, train, mentor, and schedule kitchen staff, fostering a positive and productive work environment.
- Ensure strict adherence to all food safety, sanitation, and hygiene regulations (HACCP standards).
- Manage food inventory, ordering, and cost control to maximize profitability while minimizing waste.
- Develop and maintain strong relationships with suppliers to ensure quality ingredients.
- Collaborate with the management team on budgeting, financial forecasting, and P&L analysis for the kitchen.
- Conduct regular quality checks on all dishes leaving the kitchen.
- Create and implement standard operating procedures for all kitchen functions.
- Participate in hiring and onboarding new kitchen staff.
- Ensure proper maintenance and upkeep of all kitchen equipment.
- Contribute to the overall success of the establishment through culinary excellence and operational efficiency.
- Handle guest feedback and resolve any food-related complaints or issues.
- Stay updated on culinary techniques, industry trends, and competitor offerings.
Qualifications:
- Culinary degree or equivalent professional culinary certification.
- Minimum of 7 years of experience in professional kitchens, with at least 3 years in a Head Chef or Executive Chef role.
- Proven experience in menu planning, development, and costing.
- Strong leadership, team management, and communication skills.
- In-depth knowledge of food safety, sanitation, and hygiene standards.
- Excellent understanding of kitchen budgeting, inventory management, and cost control techniques.
- Creativity and a passion for delivering high-quality food and exceptional dining experiences.
- Ability to work under pressure in a fast-paced environment.
- Strong organizational and problem-solving skills.
- Experience working in a reputable hotel, restaurant, or catering establishment is essential.
- Familiarity with coastal cuisine and local ingredients is a plus.
This is a hands-on leadership role demanding dedication and culinary expertise. If you have a flair for creating exceptional dishes and leading a high-performing kitchen team, we invite you to apply.
This advertiser has chosen not to accept applicants from your region.
0
Sous Chef
Machakos, Eastern
Emerge Egress Consulting
Posted 11 days ago
Job Viewed
Job Description
Sous Chef Vacancy
br>Emerge Egress Consulting is a HR Management & Training Consulting Firm established in 2017 based in Nairobi. In essence it focuses in Recruitment, Business & Marketing Strategy and Training Programs for various sectors. We partner with clients in various industries and sectors in order to meet their various needs.
Core Duties and Responsibilities
• Providing all day-to-day direction and guidance to the kitchen team members as directed by the Executive Chef in his absence or not. < r>• eeting daily with the Executive Chef to communicate daily operational challenges & successes. < r>• A sisting the executive chef in implementing the kitchen operation activities. < r>• P rtnering with Food & Beverage Managers and other Managers to create innovative and successful promotional ideas. < r>• M nitoring and reviewing operating criteria to improve all food preparations, presentations and menu selections, processes, techniques to enhance satisfaction. < r>• P rticipating in actual kitchen activities in achieving the set targets for the department matters sales, turnaround time, service delivery, food quality, menu, variety of menu etc. < r>• F stering a collaborative professional and disciplined work environment while building mutual trust, respect and cooperation among kitchen team members < r>• A tively leading and participating, sharing ideas, opinions & suggestions in the weekly and daily Chefs or departmental meeting and briefings. < r>• I volved in active inspections of dining Restaurant, In Room Dining, Banquet, and Meeting Room set–ups to ensure that standards are done well and up to standard.
• L aising daily with Food & Beverage Managers and the Culinary team to keep open lines of communication and relay guest feedback. < r>• P rticipating in expanding on our current food offering to lead the department to the next level < r>• A tively recruiting unique talent to strengthen our kitchen team’s skill set.
• E suring compliance to hotel policies, procedures, standards, health compliance, safety and sanitary practices are adhered to all by the team. < r>• T kes a key leadership role and accountability in budgeting and controls as directed by the executive chef or management. < r>• A sists in preparing of departmental budget, inventory management, labor and operating costs expenses control and overall cost control to align with the hotel’s financial objectives.
• P ovides hands on job training sessions & takes lead on training to the direct staff. < r>• P rticipates in preparation and analysis of financial forecasts, budgets and goals. < r>• A sists in ensuring that all recipes and product yields are accurately costed and reviewed regularly. < r>• I charge of ensuring that departmental meetings are organized, agendas are laid out, minutes recorded and action points/tasks are completed on time. < r>• E suring proper scheduling of weekly and annual off and leave-attendance rota for kitchen staff to ensure efficiency and optimal use of human resource. < r>• P rforming other duties as assigned. < r>
Job Specifications and Qualifications
• D ploma or Higher Diploma in Culinary Arts, Food Production or relevant field. < r>• M nimum 3 years of relevant management experience in a similar operation with proven track record < r>• E perience in a busy business hotel is an added advantage. < r>• C nversant with Hotel systems platforms and Office Suite. < r>• K owledge in HACCP. < r> Key Competencies
• U to date on culinary trends and passionate on furthering skills. < r>• P oven leadership and managerial skills in a fast paced kitchen environment. < r>• R port writing skills on purchase orders, menus, checklists, routine procedures etc < r>• G eat Communication skills < r>• S rvice Oriented < r>• A tive listening skills and keen to details
br>Emerge Egress Consulting is a HR Management & Training Consulting Firm established in 2017 based in Nairobi. In essence it focuses in Recruitment, Business & Marketing Strategy and Training Programs for various sectors. We partner with clients in various industries and sectors in order to meet their various needs.
Core Duties and Responsibilities
• Providing all day-to-day direction and guidance to the kitchen team members as directed by the Executive Chef in his absence or not. < r>• eeting daily with the Executive Chef to communicate daily operational challenges & successes. < r>• A sisting the executive chef in implementing the kitchen operation activities. < r>• P rtnering with Food & Beverage Managers and other Managers to create innovative and successful promotional ideas. < r>• M nitoring and reviewing operating criteria to improve all food preparations, presentations and menu selections, processes, techniques to enhance satisfaction. < r>• P rticipating in actual kitchen activities in achieving the set targets for the department matters sales, turnaround time, service delivery, food quality, menu, variety of menu etc. < r>• F stering a collaborative professional and disciplined work environment while building mutual trust, respect and cooperation among kitchen team members < r>• A tively leading and participating, sharing ideas, opinions & suggestions in the weekly and daily Chefs or departmental meeting and briefings. < r>• I volved in active inspections of dining Restaurant, In Room Dining, Banquet, and Meeting Room set–ups to ensure that standards are done well and up to standard.
• L aising daily with Food & Beverage Managers and the Culinary team to keep open lines of communication and relay guest feedback. < r>• P rticipating in expanding on our current food offering to lead the department to the next level < r>• A tively recruiting unique talent to strengthen our kitchen team’s skill set.
• E suring compliance to hotel policies, procedures, standards, health compliance, safety and sanitary practices are adhered to all by the team. < r>• T kes a key leadership role and accountability in budgeting and controls as directed by the executive chef or management. < r>• A sists in preparing of departmental budget, inventory management, labor and operating costs expenses control and overall cost control to align with the hotel’s financial objectives.
• P ovides hands on job training sessions & takes lead on training to the direct staff. < r>• P rticipates in preparation and analysis of financial forecasts, budgets and goals. < r>• A sists in ensuring that all recipes and product yields are accurately costed and reviewed regularly. < r>• I charge of ensuring that departmental meetings are organized, agendas are laid out, minutes recorded and action points/tasks are completed on time. < r>• E suring proper scheduling of weekly and annual off and leave-attendance rota for kitchen staff to ensure efficiency and optimal use of human resource. < r>• P rforming other duties as assigned. < r>
Job Specifications and Qualifications
• D ploma or Higher Diploma in Culinary Arts, Food Production or relevant field. < r>• M nimum 3 years of relevant management experience in a similar operation with proven track record < r>• E perience in a busy business hotel is an added advantage. < r>• C nversant with Hotel systems platforms and Office Suite. < r>• K owledge in HACCP. < r> Key Competencies
• U to date on culinary trends and passionate on furthering skills. < r>• P oven leadership and managerial skills in a fast paced kitchen environment. < r>• R port writing skills on purchase orders, menus, checklists, routine procedures etc < r>• G eat Communication skills < r>• S rvice Oriented < r>• A tive listening skills and keen to details
This advertiser has chosen not to accept applicants from your region.
1
Personal Chef
Nairobi, Nairobi
Crystal Recruitment Ltd
Posted 17 days ago
Job Viewed
Job Description
Job Summary
We are seeking a skilled and reliable Personal Chef for one of our clients in Tanzania to prepare customized, high-quality meals tailored to dietary preferences, schedules, and nutritional requirements. The ideal candidate will plan menus, shop for ingredients, and prepare meals in a private kitchen setting while maintaining the highest standards of cleanliness and discretion. br>
Key Responsibilities:
• Plan and prepare daily meals (breakfast, lunch, dinner, and snacks) based on client preferences, allergies, and dietary goals. < r>• reate weekly or monthly menus in advance and submit for approval if required. < r>• S op for groceries, fresh produce, and specialty ingredients. < r>• E sure all meals are prepared to high standards of taste, presentation, and nutrition. < r>• M nage pantry inventory and restock as needed. < r>• M intain a clean and organized kitchen; follow proper food handling and sanitation procedures. < r>• P epare meals in advance or for storage as per the client's schedule. < r>• C ter for events, family gatherings, or dinner parties when required. < r>• C llaborate with household staff or family members to coordinate meal timing and service. < r>• A commodate last-minute meal requests or changes with flexibility. < r>
Qualifications:
• P oven experience as a personal chef, restaurant chef, or similar culinary role. < r>• F rmal culinary training or diploma from a recognized institution is an advantage. < r>• S rong knowledge of various cuisines, nutrition, and special dietary requirements (e.g., vegan, keto, gluten-free). < r>• E cellent time management and organizational skills. < r>• A ility to work discreetly and respectfully in a private household. < r>• F od safety certification preferred.
We are seeking a skilled and reliable Personal Chef for one of our clients in Tanzania to prepare customized, high-quality meals tailored to dietary preferences, schedules, and nutritional requirements. The ideal candidate will plan menus, shop for ingredients, and prepare meals in a private kitchen setting while maintaining the highest standards of cleanliness and discretion. br>
Key Responsibilities:
• Plan and prepare daily meals (breakfast, lunch, dinner, and snacks) based on client preferences, allergies, and dietary goals. < r>• reate weekly or monthly menus in advance and submit for approval if required. < r>• S op for groceries, fresh produce, and specialty ingredients. < r>• E sure all meals are prepared to high standards of taste, presentation, and nutrition. < r>• M nage pantry inventory and restock as needed. < r>• M intain a clean and organized kitchen; follow proper food handling and sanitation procedures. < r>• P epare meals in advance or for storage as per the client's schedule. < r>• C ter for events, family gatherings, or dinner parties when required. < r>• C llaborate with household staff or family members to coordinate meal timing and service. < r>• A commodate last-minute meal requests or changes with flexibility. < r>
Qualifications:
• P oven experience as a personal chef, restaurant chef, or similar culinary role. < r>• F rmal culinary training or diploma from a recognized institution is an advantage. < r>• S rong knowledge of various cuisines, nutrition, and special dietary requirements (e.g., vegan, keto, gluten-free). < r>• E cellent time management and organizational skills. < r>• A ility to work discreetly and respectfully in a private household. < r>• F od safety certification preferred.
This advertiser has chosen not to accept applicants from your region.
2
Executive Chef
00100 Abothuguchi West
KES120000 Annually
WhatJobs
Posted today
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Job Description
Our client is seeking a talented and experienced Executive Chef to lead our culinary operations. The ideal candidate will have a passion for food, creativity in menu development, and a strong understanding of kitchen management. You will be responsible for all aspects of the kitchen, including menu planning, food preparation, staff training, inventory management, and maintaining the highest standards of hygiene and quality. This role requires a hands-on approach, with the ability to work under pressure in a fast-paced environment. You will oversee a team of kitchen staff, ensuring efficient workflow and adherence to recipes and presentation standards. Responsibilities include developing innovative menus that cater to diverse tastes and dietary needs, sourcing high-quality ingredients, and managing food costs effectively. Maintaining impeccable sanitation and food safety practices is paramount. You will also be involved in managing supplier relationships and ensuring timely delivery of fresh produce and other supplies. The ability to inspire and motivate the kitchen team, foster a positive work environment, and contribute to a memorable dining experience for our guests is essential. This position involves both on-site supervision and remote strategic planning and menu conceptualization, offering a hybrid work model. Your expertise in culinary arts, coupled with strong leadership and organizational skills, will be key to success. We are looking for a creative individual who can elevate our culinary offerings and ensure customer satisfaction.
Responsibilities:
Responsibilities:
- Develop and execute creative and high-quality menus.
- Manage all kitchen operations, including food preparation and presentation.
- Train, mentor, and supervise kitchen staff.
- Maintain inventory levels and manage food costs effectively.
- Ensure compliance with all food safety and sanitation regulations.
- Source and order ingredients from reputable suppliers.
- Implement new culinary techniques and recipes.
- Monitor food quality and consistency.
- Manage kitchen budgets and control expenses.
- Foster a collaborative and efficient kitchen environment.
- Culinary degree or equivalent professional training.
- Minimum of 5 years of experience as a Head Chef or Executive Chef.
- Extensive knowledge of culinary arts, cooking techniques, and flavor profiles.
- Proven experience in menu development and costing.
- Strong leadership and team management skills.
- Excellent organizational and time management abilities.
- Proficiency in food safety and sanitation standards.
- Creative and innovative approach to cooking.
- Ability to work under pressure and in a fast-paced environment.
- Passion for food and commitment to quality.
This advertiser has chosen not to accept applicants from your region.
3
Head Chef
00200 Njiru Village
KES70000 Annually
WhatJobs
Posted today
Job Viewed
Job Description
Our client is seeking an exceptionally talented and experienced Head Chef to lead their culinary operations. This is a fully remote position, focused on menu development, recipe creation, and establishing culinary standards that will be implemented across various food service establishments. You will be responsible for conceptualizing innovative menus, ensuring food quality and consistency, and managing culinary resources efficiently. This role requires a deep passion for food, creativity, and a strong understanding of kitchen management principles. Key responsibilities include:
A diploma or degree in Culinary Arts, or equivalent experience, is required, along with a minimum of 8 years of progressive experience in professional kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role. Demonstrated expertise in menu engineering, recipe development, and cost management is essential. Excellent leadership, communication, and organizational skills are critical for this remote position. You must be adept at creative problem-solving and managing culinary projects from concept to execution in a virtual setting. This is a fantastic opportunity to shape culinary experiences from anywhere, influencing the gastronomic direction of multiple establishments.
- Developing creative, seasonal, and appealing menus that cater to diverse tastes and dietary requirements.
- Creating detailed recipes with precise measurements and preparation instructions.
- Setting and maintaining high standards for food quality, presentation, and hygiene.
- Researching and sourcing high-quality ingredients from reliable suppliers.
- Developing and implementing food cost control measures to optimize profitability.
- Creating training materials and guiding culinary teams on best practices.
- Ensuring compliance with all health, safety, and sanitation regulations.
- Staying informed about current culinary trends and innovations.
- Collaborating with marketing teams for menu promotions and special events.
- Managing the procurement and inventory of kitchen supplies and equipment.
A diploma or degree in Culinary Arts, or equivalent experience, is required, along with a minimum of 8 years of progressive experience in professional kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role. Demonstrated expertise in menu engineering, recipe development, and cost management is essential. Excellent leadership, communication, and organizational skills are critical for this remote position. You must be adept at creative problem-solving and managing culinary projects from concept to execution in a virtual setting. This is a fantastic opportunity to shape culinary experiences from anywhere, influencing the gastronomic direction of multiple establishments.
This advertiser has chosen not to accept applicants from your region.
4
Head Chef
40100 Mumbuni
KES85000 month
WhatJobs
Posted today
Job Viewed
Job Description
Our client, a renowned establishment celebrated for its exquisite culinary offerings, is seeking an exceptional Head Chef to lead their kitchen operations. This dynamic role is based on-site, demanding a hands-on approach to culinary artistry and team leadership. The Head Chef will be responsible for overseeing all aspects of the kitchen, from menu development and execution to staff management, inventory control, and ensuring the highest standards of food quality, safety, and presentation. The ideal candidate will possess a strong creative flair, exceptional leadership skills, and a deep understanding of various culinary techniques and international cuisines.
Key Responsibilities:
Key Responsibilities:
- Conceptualize, develop, and implement innovative and appealing menus, seasonal specials, and tasting menus.
- Manage all day-to-day operations of the kitchen, ensuring efficient workflow and adherence to strict timelines.
- Lead, train, mentor, and motivate the kitchen brigade, fostering a positive and high-performing work environment.
- Oversee food preparation and presentation, ensuring consistency and adherence to established quality standards.
- Control food costs through effective inventory management, ordering, and waste reduction strategies.
- Maintain impeccable standards of hygiene, sanitation, and safety in the kitchen, complying with all health regulations.
- Collaborate with the management team to align culinary offerings with business goals and customer expectations.
- Source high-quality ingredients from reputable suppliers, building strong relationships.
- Develop and manage the kitchen budget, ensuring profitability and cost control.
- Conduct regular performance evaluations for kitchen staff and provide constructive feedback.
- Ensure proper maintenance and operation of all kitchen equipment.
- Stay updated on culinary trends, techniques, and best practices, continuously striving for innovation.
- Handle customer feedback and resolve any kitchen-related issues promptly and professionally.
- Create an inspiring and motivating atmosphere for the culinary team.
- Culinary degree or equivalent professional qualification from a recognized institution.
- Minimum of 8 years of progressive experience in professional kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role.
- Proven track record of creating exceptional dishes and managing high-volume kitchen operations.
- Extensive knowledge of a wide range of cuisines, cooking techniques, and food safety standards.
- Strong leadership, team management, and communication skills.
- Excellent organizational and time-management abilities.
- Proficiency in cost control, inventory management, and budget administration.
- Creative flair and passion for culinary excellence.
- Ability to work under pressure and adapt to changing demands.
- A strong commitment to maintaining a safe and hygienic work environment.
- Culinary certifications or awards are a plus.
- Experience in fine dining or upscale restaurant environments is highly preferred.
This advertiser has chosen not to accept applicants from your region.
5
Executive Chef
40100 Kisumu
KES120000 month
WhatJobs
Posted today
Job Viewed
Job Description
Our client, a renowned hospitality group, is seeking a creative and highly skilled Executive Chef to lead its culinary operations. This is a fully remote position, allowing you to oversee menu development, kitchen management, and quality control from anywhere in Kenya, with occasional travel to sites as needed. The ideal candidate will possess a culinary degree or equivalent experience, with a minimum of 10 years of progressive experience in high-volume, upscale dining environments, including at least 3 years in a Head Chef or Executive Chef role. You will be responsible for creating innovative and appealing menus, ensuring the highest standards of food preparation and presentation, and managing kitchen staff effectively. Key responsibilities include developing seasonal menus, sourcing high-quality ingredients, maintaining strict hygiene and safety standards, managing food costs and inventory, and training and mentoring kitchen personnel. We are looking for a culinary artist with exceptional leadership skills, a passion for excellence, and a deep understanding of various cuisines and cooking techniques. Strong organizational and financial management abilities are essential for controlling budgets and optimizing kitchen efficiency. You will also be involved in developing new culinary concepts and ensuring consistency across all dining experiences. Excellent communication and interpersonal skills are required to collaborate with management, front-of-house staff, and suppliers. If you are a culinary visionary ready to lead and inspire a kitchen team remotely and make a significant impact on dining experiences, we invite you to apply for this exceptional opportunity within our operations serving **Kisumu, Kisumu, KE**.
This advertiser has chosen not to accept applicants from your region.
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6
Executive Chef
00103 Mumbuni
KES95000 Annually
WhatJobs
Posted today
Job Viewed
Job Description
Our client is looking for a passionate and skilled Executive Chef to lead their culinary operations at a prestigious establishment in **Machakos, Machakos, KE**. This role requires a creative individual with a deep understanding of culinary arts, exceptional leadership skills, and a commitment to delivering outstanding dining experiences.
The Executive Chef will be responsible for all aspects of the kitchen, including menu development, food preparation, staff management, and inventory control. You will ensure the highest standards of food quality, presentation, and hygiene are maintained. This includes creating innovative menus that cater to diverse palates, managing food costs, and overseeing the training and development of the kitchen brigade. The ideal candidate will have a proven track record in high-volume, quality-focused kitchens.
Key responsibilities include conceptualizing and executing seasonal menus, sourcing high-quality ingredients, and maintaining strong relationships with suppliers. You will manage kitchen budgets, control inventory, and minimize waste to ensure profitability. Furthermore, you will foster a positive and productive work environment, inspire your team, and uphold the establishment's reputation for culinary excellence. The ability to work under pressure, maintain composure, and adapt to changing demands is essential.
Responsibilities:
The Executive Chef will be responsible for all aspects of the kitchen, including menu development, food preparation, staff management, and inventory control. You will ensure the highest standards of food quality, presentation, and hygiene are maintained. This includes creating innovative menus that cater to diverse palates, managing food costs, and overseeing the training and development of the kitchen brigade. The ideal candidate will have a proven track record in high-volume, quality-focused kitchens.
Key responsibilities include conceptualizing and executing seasonal menus, sourcing high-quality ingredients, and maintaining strong relationships with suppliers. You will manage kitchen budgets, control inventory, and minimize waste to ensure profitability. Furthermore, you will foster a positive and productive work environment, inspire your team, and uphold the establishment's reputation for culinary excellence. The ability to work under pressure, maintain composure, and adapt to changing demands is essential.
Responsibilities:
- Develop and execute creative, high-quality menus for all dining outlets.
- Manage all kitchen operations, including food preparation, cooking, and presentation.
- Lead, train, and mentor kitchen staff, fostering a culture of excellence and teamwork.
- Oversee inventory management, ordering, and cost control to ensure profitability.
- Maintain impeccable standards of hygiene, sanitation, and food safety in the kitchen.
- Source the finest ingredients from reputable suppliers.
- Collaborate with the F&B management team to enhance the overall dining experience.
- Ensure consistency in food quality and portion control across all dishes.
- Manage kitchen budgets and control food and labor costs.
- Stay updated on culinary trends and innovations.
- Conduct regular performance reviews for kitchen staff.
- Ensure compliance with all health and safety regulations.
- Culinary degree or equivalent professional qualification.
- Minimum of 7 years of progressive experience in professional kitchens, with at least 3 years in an Executive Chef or Senior Sous Chef role.
- Proven ability in menu development, cost control, and staff management.
- Strong knowledge of various cooking techniques and cuisines.
- Excellent leadership, communication, and organizational skills.
- Proficiency in food safety and sanitation practices.
- Passion for food and commitment to culinary excellence.
This advertiser has chosen not to accept applicants from your region.
7
Executive Chef
20100 Nyeri Town
KES250000 Annually
WhatJobs
Posted today
Job Viewed
Job Description
Our client is seeking an experienced and dynamic Executive Chef to lead the culinary operations for a prestigious hotel located in the heart of Nyeri, Nyeri, KE . The ideal candidate will be responsible for all aspects of kitchen management, from menu development and food costing to staff training and ensuring the highest standards of food quality and presentation. You will oversee a team of sous chefs, line cooks, and pastry chefs, fostering a collaborative and creative environment. Responsibilities include planning and executing seasonal menus that highlight local ingredients, managing inventory and supplier relationships, maintaining strict hygiene and sanitation protocols, and controlling food costs to maximize profitability. This role requires a strong understanding of diverse culinary techniques, a passion for innovation, and the ability to perform under pressure in a fast-paced environment. The Executive Chef will also play a key role in guest satisfaction by ensuring memorable dining experiences.
Qualifications:
Join our team and bring your culinary expertise to a vibrant hospitality setting!
Qualifications:
- A minimum of 5 years of experience as an Executive Chef or Head Chef, preferably in a high-volume hotel or fine dining establishment.
- Culinary degree or equivalent professional certification.
- Proven ability to manage and motivate a diverse kitchen team.
- Extensive knowledge of food safety and sanitation regulations (HACCP certified is a plus).
- Excellent communication, leadership, and organizational skills.
- Proficiency in menu costing, inventory management, and budget control.
- Creativity and a passion for culinary excellence.
- Ability to work flexible hours, including weekends and holidays, as the role requires.
- This role involves a hybrid work arrangement, with primary duties conducted on-site at our Nyeri, Nyeri, KE location, with potential for remote administrative tasks.
Join our team and bring your culinary expertise to a vibrant hospitality setting!
This advertiser has chosen not to accept applicants from your region.
8