0 Culinary Leaders jobs in Kenya

• Develop and execute innovative and seasonal menus.
• Oversee all kitchen operations, ensuring high standards of quality and presentation.
• Manage and mentor kitchen staff, fostering a positive and productive work environment.
• Control food costs, inventory, and ordering of supplies.
• Ensure adherence to all health, safety, and sanitation regulations.
• Collaborate with management on menu pricing, marketing, and strategic planning.
• Stay updated on industry trends, new ingredients, and culinary techniques.
• Create visually appealing and delicious dishes.
• Conduct regular food quality checks and taste panels.
• Manage kitchen budgets and financial performance.

• Culinary degree from an accredited institution or equivalent experience.
• Minimum of 8 years of progressive culinary experience, with at least 3 years in an Executive Chef or Head Chef role.
• Demonstrated expertise in menu development, food costing, and inventory management.
• Proven ability to lead, motivate, and manage a diverse kitchen team.
• Strong understanding of food safety and sanitation standards.
• Excellent communication, interpersonal, and organizational skills.
• Proficiency in creating visually appealing dishes.
• Ability to manage a remote kitchen operation effectively.
• Passion for culinary innovation and excellence.
• Experience in fine dining or upscale casual restaurants.

• Conceptualize, develop, and execute innovative menu offerings, with a focus on diverse cuisines and dietary needs.
• Create detailed recipes and standardized operating procedures for all menu items.
• Oversee virtual kitchen operations, ensuring adherence to food safety and hygiene standards (HACCP, etc.).
• Manage ingredient sourcing, supplier relationships, and inventory control for a distributed network.
• Conduct virtual training sessions and provide guidance to remote culinary teams.
• Monitor food quality, presentation, and consistency across all preparation locations.
• Analyze food costs and implement strategies for cost optimization and profitability.
• Stay updated on industry trends, culinary techniques, and emerging food technologies.
• Collaborate with marketing and product development teams on new initiatives.
• Ensure compliance with all local and international food regulations.
• Develop and maintain strong relationships with suppliers and delivery partners.

• Culinary degree or equivalent professional qualification from a recognized institution.
• Minimum of 8 years of progressive experience in high-volume, quality-focused culinary environments, including at least 3 years in a Head Chef or Executive Chef role.
• Demonstrated expertise in multiple cuisines and advanced cooking techniques.
• Proven ability to create, test, and refine recipes for scalability and delivery.
• Experience in menu engineering, costing, and financial management within the food service industry.
• Exceptional leadership, communication, and team management skills, particularly in a remote context.
• Strong understanding of food safety regulations and best practices.
• Proficiency in English; additional languages are a plus.
• Experience with virtual collaboration tools and platforms.
• A passion for culinary innovation and delivering exceptional dining experiences.

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

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• Design innovative and appealing menus, considering seasonal ingredients and customer preferences.
• Oversee all aspects of food preparation, cooking, and presentation to maintain high-quality standards.
• Manage kitchen staff, including hiring, training, scheduling, and performance evaluation.
• Ensure strict adherence to food safety, hygiene, and sanitation regulations.
• Control food costs and manage inventory effectively, including ordering supplies and minimizing waste.
• Collaborate with the management team on menu planning, pricing, and special events.
• Develop and implement standard operating procedures for the kitchen to ensure efficiency and consistency.
• Maintain a positive and productive work environment for the kitchen team.
• Stay informed about culinary trends and incorporate new techniques and ideas.
• Manage relationships with food suppliers to ensure quality and competitive pricing.
• Ensure all equipment is maintained in good working order and safety standards are met.
• Handle customer feedback related to food quality and service.
• Contribute to the overall success and reputation of the establishment.
• Conduct regular taste tests and quality checks.
• Develop creative catering options and menus for special functions.

• Culinary degree or equivalent professional training.
• Minimum of 5 years of experience in a Head Chef or Sous Chef role.
• Proven experience in menu development, kitchen management, and staff supervision.
• In-depth knowledge of cooking techniques, food safety standards, and culinary trends.
• Strong leadership, communication, and organizational skills.
• Ability to manage budgets and control food costs effectively.
• Creative flair and passion for high-quality cuisine.
• Experience working in a remote management capacity or managing dispersed teams is a plus.
• Proficiency in using inventory management software.
• Excellent problem-solving skills and ability to handle pressure in a fast-paced environment.
• A commitment to exceptional customer service and guest satisfaction.
• Ability to adapt menus and offerings based on available ingredients and market demands.
• A strong understanding of nutritional guidelines and dietary restrictions.

• Develop and refine innovative menus that cater to diverse tastes and dietary requirements, ensuring a high standard of presentation and flavor.
• Manage all aspects of kitchen operations, including inventory control, food costing, and waste reduction, leveraging technology for remote oversight.
• Recruit, train, and mentor a team of chefs and kitchen staff, fostering a collaborative and high-performing remote environment.
• Establish and maintain rigorous food safety and sanitation standards, ensuring compliance with all regulations.
• Source high-quality ingredients, building strong relationships with suppliers and negotiating favorable terms.
• Collaborate with marketing and events teams to create exceptional culinary experiences for clients.
• Monitor industry trends and implement new techniques and ideas to keep the culinary offerings fresh and exciting.
• Manage the kitchen budget, ensuring profitability without compromising on quality.

• Culinary degree or equivalent professional certification from a reputable institution.
• Minimum of 7 years of progressive experience in professional kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role.
• Proven ability to create and execute diverse menus, with a strong understanding of global cuisines.
• Expertise in food costing, inventory management, and supplier relations, with experience using digital tools.
• Strong leadership and team management skills, adaptable to a remote working model.
• Excellent understanding of food safety, sanitation, and health regulations.
• Creative flair and a passion for culinary innovation.
• Exceptional organizational and communication skills.