1,665 Chef Internship 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
We are looking for an Executive Chef to join us at the cutting-edge facility, where culinary innovation meets exceptional service and hospitality. This is a unique opportunity to lead and inspire a dynamic team in a brand-new, state-of-the-art location. You will oversee the culinary operations of our KOFISI Kaskazi public restaurant, exclusive members-only lounges, café, corporate and social events, meetings, conferences, and room service.

Key Responsibilities
The
Executive Chef
will:

• Develop and execute innovative menus that cater to diverse tastes, ensuring exceptional quality and presentation across all dining areas, leading with a customer-centric approach
• Recruit, train, and lead a team of culinary professionals, fostering a culture of excellence and creativity.
• Manage day-to-day kitchen operations, ensuring compliance with health and safety regulations and maintaining the highest standards of food safety and hygiene, and maintain professionalism, discipline and calm demeanor during peak hours.
• Collaborate with Events Team to design bespoke menus and culinary experiences for meetings, conferences, and special events, ensuring a memorable dining experience.
• Liaise with other F&B team managers and centre-based managers with the ultimate shared goal of the best Member experience
• Enhance Member satisfaction by maintaining a high level of service and hospitality, including responding to feedback to continuously improve offerings.
• Demonstrate strong problem-solving abilities, especially under pressure
• Monitor budgets, control food costs, and optimize resources to achieve financial targets while maintaining quality.
• Contribute to the company's sustainability practices

Requirements

• Diploma or Degree in Culinary Arts from a recognized institution.
• Advanced training or certification in Food Safety & Hygiene (e.g. HACCP certification).
• Additional certifications in kitchen management, nutrition, or specialized cuisine are an added advantage.
• Minimum 10 years of professional culinary experience, with at least 3 years in a senior/executive chef role.
• Proven experience in a high-volume, high-end restaurant or hotel kitchen, serving at least 100 covers per service.
• Experience in managing large-scale catering or events for 200 – 300+ guests.
• Demonstrated expertise in menu development, including à la carte, buffet, and banquet menus.
• Experience working with international and local cuisines.
• Previous leadership of a kitchen team of 15+ staff, including sous chefs, CDPs, commis, and stewards.
• World-class culinary skills

Core Competencies & Skills

• Expertise in a wide range of cooking techniques, including modern plating and classic methods.
• Skilled in sourcing and working with fresh, seasonal, and local ingredients.
• Innovative approach to food trends and customer preferences.
• Ability to create and adapt recipes for both intimate and large-scale dining.
• Top-notch leadership and team development.
• Strong leadership and mentorship abilities; capable of building and inspiring a professional kitchen team.
• Experience with staff training and development.
• Excellent time management and organizational skills in a fast-paced environment.
• Proficient in creating and enforcing kitchen SOPs, inventory control, and waste reduction.
• Excellent financial and operational oversight
• Budgeting and cost control acumen (food cost, labour cost, yield management).
• Proficient in stock management, supplier negotiations, and ordering processes.
• Ability to analyse sales and food cost reports and adjust operations accordingly
• Familiarity with digital POS/kitchen management systems.
• Flawless Event and Banquet Execution
• Experience with planning and executing events, banquets and special functions
• Demonstrated experience working with front-of-house and event planners to create memorable dining experiences for large groups.
• Competence in setting up temporary or mobile kitchens when needed for off-site catering

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

Company Description

Jumba Ruins Monsoon is uniquely situated right on the beach, offering a serene, informal, and unpretentious dining experience. Patrons can enjoy fresh seafood sourced directly from local fishermen, with a menu that stands out for its variety and quality. Signature dishes include deep-fried oysters, lobster with seafood pasta, and grilled octopus in garlic butter. The wine selection is notably one of the finest among beach restaurants in East Africa. Given its popularity among businesspeople and expatriates, reservations are recommended.

Role Description

This is a full-time role for a Restaurant Chef, located on-site in Mombasa County, Kenya. The Restaurant Chef will be responsible for food preparation, cooking, and food service. Daily tasks include creating and overseeing the production of menu items, ensuring sanitary kitchen conditions, and collaborating with kitchen staff to maintain high culinary standards. The chef will also be in charge of managing inventory and sourcing fresh ingredients from local suppliers.

Qualifications

• Skills in Food Preparation and Culinary Skills
• Experience in Cooking and ensuring Hygiene standards
• Proficiency in Food Service
• Strong organizational and multitasking abilities
• Excellent teamwork and communication skills
• Formal culinary training or certification is a plus
• Previous experience in a similar role within a high-quality restaurant

Job Description:

Details are as follows: -

Position Chinese Chef

Min. Experience. 10+ years

Location of posting Nairobi, Kenya

Organization Name Chowpaty Fast Food Ltd

Company Profile

Chowpaty Fast Food Ltd

One of the oldest and most prestigious restaurants in Kenya. CHOWPATY RESTAURANTS started off with a modest set-up at Diamond Plaza, the heart of the Indian Community in Nairobi with a 60 seater restaurant and slowly expanded to Westlands, Westpark Towers with a 150 seater restaurant and then a pure vegetarian fast food outlet at Diamond Plaza and the latest 200 seater restaurant at Highridge Centre at Parklands Avenue.

JOB DESCRIPTION: Manager

Experience: 10+ years

Location: Nairobi, Kenya

Job Overview:

Responsible for preparing authentic Chinese cuisine, developing menus, and ensuring kitchen operations run smoothly with high quality and hygiene standards.

Key Responsibilities:

• Prepare a variety of vegetarian Chinese dishes such as Vegetable Fried Rice, Hakka Noodles, Schezwan Noodles, Veg Manchurian, Spring Rolls, and Hot & Sour Soup.
• Manage kitchen staff, inventory, and food safety compliance.
• Innovate and develop new recipes/menus.
• Train junior chefs and ensure consistency in taste and quality.

Requirements

• Diploma/Certification in cuisine preferred.
• 10+ years experience as a Chinese Chef in reputed restaurants/hotels.
• Expertise in Chinese cooking techniques and kitchen management.

About the Role

We are looking for an experienced and passionate Chef specializing in Chinese cuisine to join our team on Mombasa Road. The successful candidate will bring authentic flavors, creativity, and consistency to our kitchen while maintaining the highest standards of quality.

Key Responsibilities

• Prepare and cook a wide variety of authentic Chinese dishes

• Maintain high standards of taste, presentation, and hygiene

•Manage kitchen inventory and ensure cost efficiency

•Collaborate with management on menu design and innovation

•Ensure compliance with food safety and cleanliness standards

Requirements

• Minimum 5 years' proven experience as a Chef specializing in Chinese cuisine

• Strong knowledge of traditional Chinese cooking techniques and ingredients

• Ability to thrive in a fast-paced kitchen environment

• Excellent organizational and teamwork skills

• Added Advantage: Ability to speak Chinese (Mandarin or Cantonese)

What We Offer

• Competitive salary package

• A dynamic and supportive work environment

• Opportunity to showcase your expertise and creativity

How to Apply
:

Interested candidates should send their CV and a short cover letter to with the subject line "Application – Chinese Cuisine Chef".

Company Description

The Zubeida, Diani

Role Description

This is a full-time on-site role for a Head Chef. The Head Chef will be responsible for managing the kitchen staff, planning menus, overseeing food preparation, ensuring food quality and presentation, maintaining inventory, and adhering to health and safety regulations. The position is located in Ukunda and requires hands-on involvement in the kitchen operations, maintaining kitchen budgets, and training new kitchen staff.

Qualifications

• Proven experience as Head Chef or similar role, with strong leadership and management skills
• Expertise in menu planning and inventory management
• Proficiency in maintaining hygiene and safety standards in the kitchen
• Culinary arts degree or equivalent professional experience
• Excellent communication and interpersonal skills
• Creativity and attention to detail in food presentation
• Ability to work in a high-pressure environment and handle multiple tasks
• Knowledge of a variety of cuisines is a plus

please send CV to