0 Chefs jobs in Kenya

• Collaborate with the Head Chef to design and implement diverse and exciting menus, focusing on international cuisines.
• Develop new recipes and standardize existing ones to ensure consistency and quality.
• Oversee daily kitchen operations, ensuring efficiency, sanitation, and adherence to brand standards.
• Manage inventory levels, conduct regular stock takes, and implement effective cost-control measures.
• Train, supervise, and mentor culinary team members, fostering a positive and growth-oriented environment.
• Ensure compliance with all health, safety, and hygiene regulations.
• Coordinate with suppliers to source high-quality ingredients at competitive prices.
• Assist in menu costing and pricing strategies to achieve profitability targets.
• Maintain a high level of creativity and innovation in menu development and presentation.
• Troubleshoot and resolve operational issues as they arise.
• Contribute to the overall guest dining experience through exceptional food quality and service support.
• Prepare detailed reports on kitchen performance, including food costs and labor expenses.

• Formal culinary degree or equivalent professional training.
• Minimum of 6 years of progressive experience in high-volume, quality-focused kitchen environments.
• Proven experience as a Sous Chef or Executive Sous Chef with a strong portfolio of menu creations.
• Expertise in a variety of international cuisines.
• Excellent understanding of culinary techniques, food safety, and sanitation standards.
• Strong leadership, communication, and team management skills.
• Proficiency in inventory management and cost control.
• Ability to work effectively in a remote setting, utilizing digital collaboration tools.
• Creative thinking and a passion for culinary arts.
• Strong organizational and problem-solving skills.

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

• Assist the Executive Chef in all aspects of kitchen management and operations.
• Develop innovative and appealing menu items, considering dietary restrictions and current culinary trends, to be presented virtually for approval.
• Oversee and guide culinary teams through virtual training sessions and detailed recipe documentation.
• Ensure consistent high quality of food preparation and presentation across all assigned projects.
• Manage inventory, food costs, and supplier relationships to optimize profitability and maintain quality standards.
• Implement and enforce strict hygiene, sanitation, and safety standards in compliance with food safety regulations.
• Conduct virtual quality checks and provide constructive feedback to culinary staff.
• Collaborate with event planners and clients (virtually) to customize menus and cater to specific event needs.
• Maintain detailed records of inventory, production, and expenditures.
• Stay updated on the latest culinary techniques, industry trends, and best practices through research and virtual engagement.

• Culinary degree or equivalent professional certification from a reputable institution.
• Minimum of 5 years of progressive experience in a high-volume culinary environment, with at least 2 years in a sous chef or similar leadership role.
• Demonstrated expertise in various cooking styles and cuisines.
• Proven ability to develop creative and cost-effective menus.
• Strong leadership and team management skills, with the capacity to train and motivate staff remotely.
• Excellent organizational, time management, and problem-solving skills.
• Proficiency in food safety and sanitation protocols (e.g., HACCP).
• Exceptional communication and interpersonal skills, essential for remote collaboration.
• Experience with inventory management and cost control systems.
• A passion for culinary excellence and a keen eye for detail.

• Assist the Head Chef in daily kitchen operations and management.
• Develop and execute innovative menu items and specials.
• Oversee food preparation, cooking, and presentation standards.
• Manage inventory, order supplies, and control food costs.
• Ensure compliance with all food safety and sanitation regulations.
• Train, mentor, and supervise kitchen staff.
• Maintain a clean, organized, and efficient kitchen environment.
• Collaborate with the Head Chef on menu planning and culinary strategy.
• Participate in taste testing and quality control.
• Contribute to creating a positive and high-performing kitchen team culture.

• Culinary degree or equivalent professional training.
• Minimum of 4 years of experience in a sous chef or similar leadership role in a reputable kitchen.
• Strong knowledge of various cooking techniques and cuisines.
• Excellent leadership, communication, and interpersonal skills.
• Proficiency in inventory management and cost control.
• Sound understanding of food safety and sanitation standards.
• Ability to work effectively in a fast-paced environment.
• Creativity and passion for culinary arts.
• Experience with hybrid work models is a plus.

• Assist the Executive Chef in developing and executing innovative menus that align with the establishment's brand and guest expectations.
• Oversee kitchen operations, ensuring adherence to recipes, portion control, and presentation standards.
• Maintain rigorous standards for food quality, hygiene, and sanitation, ensuring compliance with all health regulations.
• Manage inventory, including ordering, receiving, and storage of food supplies, to minimize waste and control costs.
• Supervise, train, and mentor kitchen staff, fostering a collaborative and high-performing team environment.
• Develop and implement staff schedules and ensure adequate staffing levels.
• Conduct regular kitchen inspections and quality checks.
• Assist in managing the kitchen budget, including food costs and labor expenses.
• Stay updated on current culinary trends, techniques, and market influences.
• Collaborate with the F&B management team to enhance the overall dining experience.
• Ensure all equipment is properly maintained and functioning efficiently.
• Assist with special events and catering preparations as needed.

• Culinary degree or equivalent professional culinary training.
• Minimum of 5 years of progressive experience in high-volume kitchens, with at least 2 years in a sous chef or supervisory role.
• Demonstrated expertise in a wide range of culinary techniques and cuisines.
• Strong understanding of food safety, HACCP principles, and kitchen sanitation.
• Excellent leadership, communication, and interpersonal skills.
• Creative flair and passion for developing new dishes and concepts.
• Ability to manage inventory, control food costs, and maintain budget adherence.
• Proficiency in kitchen management software is a plus.
• Ability to work effectively in a fast-paced, demanding environment.
• Strong organizational and time-management skills.

• Assist the Head Chef in planning, developing, and executing innovative menus for diverse events and client needs.
• Oversee the preparation and execution of high-quality dishes, ensuring consistency and adherence to recipes and standards.
• Manage kitchen operations remotely, including inventory control, food costing, and procurement, ensuring efficiency and profitability.
• Supervise and mentor kitchen staff, fostering a positive and productive work environment.
• Ensure strict adherence to food safety and sanitation regulations (HACCP, etc.).
• Maintain the highest standards of culinary excellence, presentation, and flavor profiles.
• Collaborate with event planners and clients to customize menus and accommodate special dietary requirements.
• Conduct regular quality checks on ingredients and finished products.
• Assist in managing kitchen budgets and controlling food and labor costs.
• Stay current with culinary trends, techniques, and ingredients.
• Contribute to training and development programs for kitchen staff.
• Develop and implement Standard Operating Procedures (SOPs) for kitchen functions.

• Culinary degree or equivalent professional certification.
• Minimum of 7 years of progressive experience in high-volume, fine-dining catering or restaurant environments, with at least 3 years in a supervisory role (Sous Chef or equivalent).
• Proven expertise in menu planning, recipe development, and food preparation across various cuisines.
• Strong knowledge of food safety, sanitation, and hygiene standards.
• Excellent leadership, communication, and interpersonal skills, with the ability to manage and motivate a remote team.
• Proficiency in cost control, inventory management, and budget forecasting.
• A keen eye for detail and a passion for exceptional presentation.
• Ability to work under pressure and manage multiple tasks simultaneously in a dynamic remote setting.
• Creativity and a passion for culinary innovation.
• Experience with digital collaboration tools and remote management platforms.