4,538 Kitchen Manager jobs in Kenya

• Develop and execute innovative, profitable, and market-driven menus for multiple virtual brands.
• Establish and enforce rigorous quality control and food safety standards across all cloud kitchen operations.
• Optimize kitchen workflows, recipes, and preparation processes for maximum efficiency and consistency.
• Manage food costs, inventory, and supplier relationships to ensure profitability and availability.
• Collaborate with marketing and operations teams on new concept development and menu launches.
• Train and guide remote kitchen staff on culinary techniques, recipes, and standards.
• Stay abreast of emerging food trends, dietary preferences, and culinary innovations.
• Ensure compliance with all local health and safety regulations.
• Analyze sales data and customer feedback to inform menu adjustments and improvements.
• Contribute to the overall strategic direction of the company's culinary offerings.

• Culinary degree or equivalent professional experience.
• Minimum of 7 years of progressive culinary experience, with at least 3 years in a leadership role (e.g., Head Chef, Executive Chef).
• Proven experience in menu development, costing, and inventory management.
• Strong understanding of cloud kitchen or high-volume catering operations.
• Knowledge of food safety regulations (HACCP certification preferred).
• Excellent leadership, communication, and organizational skills.
• Ability to work effectively in a remote, autonomous environment.
• Proficiency with kitchen management software and digital ordering platforms.
• Creative and passionate about food with a strong palate and presentation skills.
• Experience managing P&L for a culinary operation is a plus.

About Us

We're building a contemporary Neapolitan-style pizza restaurant in Nairobi with a casual, lively atmosphere and a buzzing bar. At Peponi's, we want every guest to feel at home while enjoying world-class pizza, drinks, and great vibes. We're assembling a team of passionate, energetic, and welcoming people to bring this experience to life.

As Kitchen Manager
, you'll be the backbone of our back-of-house operations — leading the kitchen team, ensuring smooth service, and upholding our standards of consistency, quality, and hospitality. You'll work closely with the Head Chef and owners to bring organization, rhythm, and positive energy to every shift.

The Role

• Oversee daily kitchen operations, ensuring every service runs smoothly, efficiently, and to Peponi's standards.
• Support the Head Chef in recipe execution, consistency, and presentation of all dishes.
• Supervise and motivate kitchen staff, fostering teamwork, communication, and a positive work culture.
• Manage prep schedules, inventory, and supplier relationships to ensure freshness and cost control.
• Maintain rigorous standards of cleanliness, hygiene, and food safety at all times.
• Assist in menu planning, costing, and implementation of seasonal specials.
• Monitor portioning, wastage, and kitchen organization to optimize performance and minimize costs.
• Train and develop kitchen staff, ensuring continuous learning and professional growth.
• Lead by example — with calm under pressure, attention to detail, and pride in every plate that leaves the kitchen.

Qualifications

• Proven experience as a Kitchen Manager, Sous Chef, or similar leadership role in a fast-paced restaurant.
• Strong understanding of kitchen operations, team management, and food safety protocols.
• A hands-on leader who thrives in an energetic, collaborative environment.
• Excellent organizational and communication skills.
• Passion for great food — especially pizza and honest, ingredient-driven cooking.
• Ability to manage multiple priorities while maintaining quality and composure under pressure.
• Flexibility to work evenings, weekends, and holidays as needed.

• Oversee the planning, execution, and successful delivery of all catering events, ensuring adherence to quality and client specifications.
• Manage and lead kitchen teams, including chefs, cooks, and support staff, ensuring high performance and morale in a remote team setting.
• Develop and implement operational procedures to ensure consistency, efficiency, and quality across all food service offerings.
• Manage inventory, procurement, and cost control for all food and beverage supplies, optimizing vendor relationships and negotiating favorable terms.
• Ensure strict adherence to all food safety and sanitation regulations (e.g., HACCP), maintaining impeccable hygiene standards.
• Develop event staffing schedules and manage labor costs effectively.
• Conduct regular quality control checks and client satisfaction surveys to identify areas for improvement.
• Oversee the maintenance and cleanliness of all kitchen equipment and facilities.
• Collaborate with sales and event planning teams to develop menus and pricing strategies.
• Implement innovative approaches to improve operational efficiency and reduce waste.
• Train and mentor staff on best practices in food preparation, service, and safety.
• Manage the budget for the catering operations and ensure profitability targets are met.
• Respond promptly to client inquiries and resolve any operational issues or complaints.

• Bachelor's degree in Hospitality Management, Business Administration, Food Science, or a related field.
• 5+ years of progressive experience in food service operations, catering management, or a related role.
• Proven experience managing large-scale catering events and diverse culinary teams.
• Strong knowledge of food safety regulations, sanitation standards, and best practices.
• Excellent leadership, communication, and interpersonal skills, with the ability to motivate and manage remote teams effectively.
• Proficiency in inventory management, cost control, and financial reporting.
• Strong organizational and time management skills, with the ability to multitask and prioritize in a demanding environment.
• Problem-solving abilities and a proactive approach to addressing challenges.
• Familiarity with menu planning and costing.
• Experience with catering software or event management platforms is a plus.
• A passion for food and delivering exceptional guest experiences.

• Overseeing the daily operations of multiple cloud kitchen facilities.
• Managing inventory levels, ordering supplies, and controlling food costs.
• Optimizing kitchen workflows for maximum efficiency and speed.
• Ensuring compliance with all food safety, health, and sanitation regulations.
• Coordinating with delivery platforms and drivers to ensure timely order fulfillment.
• Monitoring food quality and presentation standards.
• Implementing strategies for waste reduction and cost control.
• Training and managing remote kitchen staff and supervisors.
• Analyzing operational data to identify areas for improvement.
• Maintaining strong relationships with suppliers and partners.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field, or equivalent experience.
• Proven experience in kitchen management, operations management, or a similar role, preferably within a multi-site or virtual restaurant environment.
• Strong understanding of food safety regulations and best practices.
• Experience with inventory management and cost control.
• Excellent leadership, problem-solving, and organizational skills.
• Proficiency in kitchen management software and relevant technology.
• Strong communication and interpersonal skills, suitable for a remote management role.
• Ability to work independently and make sound decisions in a fast-paced environment.
• Adaptability and a proactive approach to operational challenges.
• Passion for the food industry and innovation in food delivery.

• Oversee the daily operations of multiple cloud kitchen units, ensuring smooth and efficient workflow.
• Implement and enforce strict food safety and hygiene standards (HACCP, local regulations).
• Manage inventory levels, conduct regular stocktakes, and optimize procurement processes to minimize costs and waste.
• Develop and implement operational procedures to enhance productivity and reduce delivery times.
• Analyze operational data (e.g., order volume, prep times, delivery times, customer feedback) to identify areas for improvement.
• Collaborate with culinary teams on menu development and costing to ensure profitability and customer appeal.
• Manage relationships and performance of third-party food delivery partners.
• Recruit, train, and manage on-site kitchen supervisors and staff, ensuring high performance and adherence to company standards, despite the remote nature of the role.
• Monitor financial performance of each kitchen unit, develop budgets, and control operational expenses.
• Ensure consistent quality of food preparation and presentation across all units.
• Drive initiatives to improve customer satisfaction and online ratings.
• Implement technology solutions to streamline operations and enhance efficiency.

• Bachelor's degree in Hospitality Management, Business Administration, Operations Management, or a related field.
• Minimum of 7 years of experience in food service operations, with at least 3 years in a management role, preferably in a cloud kitchen or multi-unit restaurant environment.
• Strong understanding of food safety regulations and best practices.
• Proven experience in inventory management, cost control, and P&L management.
• Excellent leadership, communication, and interpersonal skills.
• Proficiency in using restaurant management software and delivery platform systems.
• Analytical and problem-solving skills with a data-driven approach to decision-making.
• Ability to work independently, manage time effectively, and thrive in a remote work setting.
• Experience in menu engineering and costing is a plus.
• Adaptability and resilience in a fast-paced, evolving industry.

• Develop innovative and appealing menu items suitable for food delivery.
• Create detailed recipes, portion controls, and preparation guides.
• Establish and enforce high standards for food quality, taste, and presentation.
• Oversee food costing, inventory management, and supplier relations.
• Develop training materials and provide remote training for kitchen staff.
• Implement and maintain rigorous food safety and sanitation protocols.
• Monitor food preparation processes and ensure consistency across all virtual kitchen locations.
• Collaborate with marketing and operations teams on menu promotions and launches.
• Analyze customer feedback and sales data to refine menu offerings.
• Stay updated on culinary trends and best practices in the ghost kitchen/delivery sector.

• Professional culinary degree or equivalent experience.
• Minimum of 5 years of experience in high-volume kitchen operations, with at least 2 years in a Head Chef or Executive Chef role.
• Demonstrated expertise in menu development and recipe creation.
• Strong knowledge of food safety regulations and best practices.
• Excellent leadership, communication, and interpersonal skills.
• Proven ability to manage costs, inventory, and supplier relationships.
• Experience with food delivery platforms and virtual kitchen concepts is a plus.
• Creative flair and a passion for culinary innovation.
• Ability to work independently and effectively in a remote setting.
• Proficiency in using digital tools for communication and management.

• Develop and standardize innovative and appealing recipes suitable for delivery.
• Create comprehensive training materials and conduct virtual training sessions for kitchen staff in various locations.
• Establish and maintain stringent quality control standards for all food preparation and presentation.
• Monitor food costs, manage inventory, and optimize ingredient sourcing strategies for remote kitchens.
• Ensure adherence to all food safety and hygiene regulations (HACCP, local health codes).
• Collaborate with the menu development team to introduce new dishes and seasonal specials.
• Analyze customer feedback and performance data to identify areas for culinary improvement.
• Manage relationships with suppliers, ensuring quality and timely delivery of ingredients.
• Oversee the operational efficiency of multiple virtual kitchen setups.
• Develop and implement best practices for food waste reduction.
• Stay updated on culinary trends, techniques, and dietary preferences.
• Maintain a high level of creativity and passion for food, inspiring the broader team.
• Troubleshoot any culinary or operational issues that arise in the kitchens.
• Conduct virtual quality assessments and kitchen audits.
• Plan and execute menu tastings and new product development sessions remotely.

• Culinary degree or equivalent professional certification from a reputable institution.
• Minimum of 8 years of experience in professional kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role.
• Demonstrated experience in menu engineering and recipe development, particularly for high-volume delivery.
• Proven ability to train and manage teams remotely.
• Strong knowledge of food safety regulations and best practices.
• Excellent understanding of kitchen operations, inventory management, and cost control.
• Creative flair and a passion for innovative cuisine.
• Strong communication and leadership skills, with the ability to motivate a distributed team.
• Proficiency in using online collaboration tools and digital platforms.
• Adaptability and a problem-solving mindset to handle challenges in a virtual setup.
• Experience in a multi-unit or virtual kitchen environment is highly desirable.

• Develop and curate innovative, high-quality menus suitable for delivery, considering factors like travel stability and reheating.
• Create detailed recipes, portion controls, and plating guides for all menu items.
• Establish and enforce stringent food safety and sanitation standards (HACCP compliance) across all kitchen operations.
• Oversee the procurement of ingredients, managing supplier relationships and negotiating favorable terms.
• Conduct regular cost analysis of menu items to ensure profitability and identify areas for cost optimization.
• Develop and implement standardized operating procedures (SOPs) for all kitchen tasks, from prep to dispatch.
• Train and provide guidance to remote kitchen staff through virtual platforms, ensuring consistency and quality.
• Collaborate with marketing and operations teams to align menu offerings with customer demand and promotional activities.
• Monitor food quality and presentation through remote feedback mechanisms and occasional site visits if necessary.
• Stay updated on culinary trends, emerging ingredients, and innovative cooking techniques.
• Manage inventory and minimize waste through efficient forecasting and stock rotation.
• Troubleshoot operational challenges and implement effective solutions in a timely manner.
• This role requires exceptional leadership and culinary creativity, with a strong aptitude for managing complex, distributed operations. The ability to inspire and guide a remote team is paramount.

• Culinary degree or equivalent professional training from a recognized institution.
• Minimum of 10 years of progressive experience in high-volume catering, fine dining, or restaurant management, with at least 5 years in a Head Chef or Executive Chef capacity.
• Demonstrated experience in menu development, costing, and operational management.
• Strong understanding of food safety regulations and HACCP principles.
• Excellent knowledge of various cuisines and culinary techniques.
• Proven ability to manage budgets and control food costs effectively.
• Experience with virtual or ghost kitchen operations is highly advantageous.
• Exceptional leadership, communication, and interpersonal skills.
• Proficiency in using technology for remote management and communication.
• Ability to adapt to a fast-paced, remote work environment.
• Passion for delivering exceptional food experiences.