59 Chefs jobs in Nairobi

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.

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.

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 developing and executing menus, ensuring high standards of quality and presentation.
• Create detailed recipes and preparation guides for various dishes, suitable for remote execution.
• Develop training materials and conduct virtual training sessions for kitchen staff or partners.
• Oversee and ensure adherence to food safety and sanitation standards in all culinary preparations.
• Conduct quality control checks on ingredients and finished dishes, providing feedback.
• Collaborate with the supply chain team to source high-quality ingredients.
• Contribute to menu costing and inventory management processes.
• Research and implement new culinary techniques and trends.
• Assist in creating engaging culinary content for digital platforms, such as videos and articles.
• Troubleshoot and resolve any culinary challenges that may arise in a remote kitchen setup.
• Maintain detailed records of recipes, preparation methods, and quality assessments.
• Support the Executive Chef in managing kitchen operations and team performance remotely.
• Ensure consistency in food preparation and presentation across all output.

• Proven experience as a Sous Chef or in a similar senior culinary role.
• Strong knowledge of culinary arts, cooking techniques, and flavor profiles.
• Excellent recipe development and documentation skills.
• Proficiency in virtual communication and collaboration tools.
• Ability to provide clear and effective instructions remotely.
• Solid understanding of food safety regulations and best practices.
• Strong organizational and time management skills.
• Creative thinking and a passion for food innovation.
• Experience in developing culinary training materials is a plus.
• Bachelor's degree in Culinary Arts or equivalent practical experience.
• Ability to work independently and as part of a remote team.

• Virtually oversee menu planning, recipe development, and execution for fine dining establishments.
• Provide remote guidance and training to kitchen staff on culinary techniques and standards.
• Ensure consistent food quality, taste, and presentation across all operations.
• Collaborate with Head Chefs on sourcing high-quality ingredients and managing supplier relationships.
• Develop and maintain detailed recipe specifications and plating guides for all dishes.
• Monitor kitchen operations remotely, identifying areas for improvement in efficiency and cost control.
• Ensure strict adherence to food safety, hygiene, and sanitation standards in all locations.
• Conduct virtual taste tests and quality control assessments.
• Stay abreast of culinary trends and innovations, incorporating them into menu strategies.
• Manage kitchen inventory and assist with ordering processes through virtual coordination.
• Troubleshoot and resolve culinary challenges reported by on-site teams.
• Contribute to a positive and productive remote working environment for the culinary team.

• Formal culinary degree or equivalent apprenticeship/experience.
• Minimum 5 years of progressive experience in fine dining kitchens, with at least 2 years in a Sous Chef or similar leadership role.
• Extensive knowledge of international cuisines and modern gastronomy.
• Demonstrated ability in menu creation, costing, and food preparation.
• Exceptional palate and strong understanding of flavor profiles and ingredient pairings.
• Excellent remote communication, leadership, and interpersonal skills.
• Proficiency in using digital tools for communication, project management, and data analysis.
• Ability to work independently and manage multiple tasks effectively in a remote setting.
• Strong understanding of food safety regulations (e.g., HACCP).

• Assist the Executive Chef in planning and executing menus for all resort dining outlets.
• Supervise and train kitchen staff, fostering a positive and productive work environment.
• Ensure consistent quality and presentation of all dishes served.
• Manage inventory, food costs, and procurement of high-quality ingredients.
• Maintain strict adherence to food safety, sanitation, and hygiene standards.
• Collaborate on menu engineering and development to innovate and enhance offerings.
• Oversee kitchen operations during shifts, ensuring smooth service flow.
• Conduct regular quality control checks and implement corrective actions as needed.
• Participate in budgeting and financial management of the kitchen department.
• Stay updated on culinary trends, techniques, and new ingredients.

• Culinary degree or equivalent professional qualification.
• Minimum of 5 years of progressive experience in high-end restaurants or luxury hotel kitchens.
• Proven experience as a Sous Chef or Senior Chef de Partie.
• Strong knowledge of various cooking techniques, international cuisines, and pastry.
• Excellent understanding of food safety regulations and HACCP principles.
• Demonstrated leadership and team management skills.
• Strong organizational and problem-solving abilities.
• Ability to manage multiple tasks and work efficiently under pressure in a remote management capacity.
• Exceptional communication and interpersonal skills for virtual collaboration.
• A passion for culinary arts and a commitment to excellence.

• Develop, test, and standardize new menu items, recipes, and presentation techniques suitable for a remote service model.
• Oversee the quality control of ingredients and prepared meals, implementing rigorous standards and feedback loops.
• Collaborate with the procurement team to source high-quality ingredients, focusing on sustainable and local options where possible.
• Train and mentor remote kitchen staff through virtual platforms, ensuring adherence to recipes, sanitation standards, and operational procedures.
• Manage food costs, inventory, and waste reduction strategies, utilizing data analytics to inform decisions.
• Stay abreast of industry trends, emerging culinary techniques, and competitor activities to maintain a competitive edge.
• Ensure compliance with all food safety regulations and health standards, developing and implementing virtual training modules on hygiene.
• Design and document standard operating procedures (SOPs) for all culinary processes, ensuring clarity and ease of virtual implementation.
• Conduct virtual taste panels and gather customer feedback to continuously improve the menu and service.
• Contribute to the overall strategic vision of the catering business, focusing on scalability and operational excellence in a remote environment.

• Minimum of 7 years of progressive experience in professional kitchens, with at least 3 years in a sous chef or head chef role.
• Demonstrated experience in menu development, recipe costing, and inventory management.
• Exceptional understanding of food safety principles and HACCP.
• Proven ability to train and manage teams, preferably with experience in remote team management or virtual training.
• Strong analytical and problem-solving skills, with a proficiency in data analysis and reporting.
• Excellent communication and interpersonal skills, with the ability to effectively collaborate with diverse teams across different locations.
• Proficiency in using digital tools for communication, project management, and culinary software.
• A passion for food, creativity, and a commitment to delivering outstanding culinary experiences.
• Culinary degree or equivalent professional certification is highly desirable.
• Ability to adapt to a dynamic, fast-paced remote work environment.