46 Kitchen Staff jobs in Kenya

Company Description

VILLA JACARANDA is a real estate company based in Cannes, Provencealpescôted'azur, France. Our company is dedicated to providing exceptional real estate services and luxurious properties in prime locations. We are committed to excellence and strive to exceed the expectations of our clients. At VILLA JACARANDA, we value professionalism, integrity, and customer satisfaction.

Role Description

This is a full-time on-site role for a Kitchen Utility Associate located in Malindi. The Kitchen Utility Associate will be responsible for tasks such as food preparation, dishwashing, and cooking. The role also involves maintaining cleanliness in the kitchen area, ensuring the smooth operation of kitchen processes, and assisting other kitchen staff as needed. Additionally, the Kitchen Utility Associate will communicate effectively with team members to ensure customer satisfaction and efficient service.

Qualifications

• Food Preparation, Cooking, and Dishwashing skills
• Strong Communication skills
• Commitment to Customer Satisfaction
• Ability to work independently and as part of a team
• High attention to detail and cleanliness
• Previous experience in a kitchen environment is a plus
• Ability to work in a fast-paced environment

• 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.

• Overseeing the day-to-day operations of multiple cloud kitchen locations, ensuring efficiency and productivity.
• Implementing and enforcing strict food safety and hygiene standards across all units.
• Managing inventory levels, procurement of ingredients, and cost control measures.
• Monitoring order fulfillment processes to ensure accuracy, speed, and quality.
• Collaborating with kitchen staff to optimize menu execution, reduce waste, and enhance operational workflows.
• Maintaining strong relationships with third-party delivery platforms and ensuring smooth integration.
• Analyzing operational data, identifying areas for improvement, and implementing corrective actions.
• Troubleshooting operational issues and resolving them promptly and effectively.
• Conducting regular virtual performance reviews and providing feedback to kitchen teams.
• Ensuring compliance with all relevant health regulations and licensing requirements.
• Developing and implementing standard operating procedures (SOPs) for all kitchen functions.
• Managing staffing schedules and ensuring adequate coverage across all shifts.
• Driving initiatives to improve customer satisfaction and reduce order errors.

• Oversee all aspects of cloud kitchen operations, including order management, food preparation, packaging, and delivery logistics.
• Develop and implement Standard Operating Procedures (SOPs) to ensure consistency, efficiency, and quality across all partner kitchens.
• Monitor key performance indicators (KPIs) such as order accuracy, delivery times, food costs, waste reduction, and customer satisfaction.
• Manage inventory and supply chain for all ingredients and packaging materials, ensuring cost-effectiveness and availability.
• Implement and enforce stringent food safety and hygiene standards (HACCP, local regulations).
• Train, mentor, and manage kitchen staff and delivery partners to ensure optimal performance and adherence to standards.
• Analyze operational data to identify areas for improvement and implement corrective actions.
• Collaborate with marketing and menu development teams to ensure successful launch and execution of new menu items and promotions.
• Troubleshoot and resolve any operational issues that arise promptly and effectively.
• Manage relationships with third-party delivery platforms and technology providers.
• Ensure compliance with all relevant health, safety, and labor regulations.

• Proven experience (5+ years) in food service management, specifically within high-volume kitchens, ghost kitchens, or multi-unit restaurant operations.
• Strong understanding of food safety regulations and best practices.
• Demonstrated ability to manage remote teams and operations using technology.
• Excellent leadership, communication, and problem-solving skills.
• Proficiency in inventory management, cost control, and operational analysis.
• Experience with various food delivery platforms and kitchen management software.
• Ability to work independently, make sound decisions, and drive results in a fast-paced environment.
• A passion for food quality and customer satisfaction.
• Flexibility to adapt to changing business needs and operational demands.
• Relevant certifications in food safety or culinary arts are a plus.

• Develop and implement operational strategies to enhance efficiency, reduce costs, and improve food quality across all cloud kitchen locations.
• Oversee daily operations, including inventory management, food preparation standards, order fulfillment, and delivery coordination.
• Manage relationships with third-party delivery platforms, ensuring seamless integration and optimal performance.
• Implement and enforce strict food safety and hygiene protocols, ensuring compliance with all relevant regulations.
• Analyze operational data and key performance indicators (KPIs) to identify areas for improvement and implement data-driven solutions.
• Collaborate with culinary teams to refine menus, develop new offerings, and ensure consistent execution across all brands.
• Manage procurement and supplier relationships, negotiating favorable terms and ensuring a reliable supply chain.
• Develop and deliver training programs for kitchen staff to ensure high standards of performance and consistency.
• Troubleshoot operational challenges and implement effective solutions in a timely manner.
• Contribute to the strategic planning and expansion of the cloud kitchen business.
• Manage budgets and P&L for multiple kitchen units.

• Bachelor's degree in Business Administration, Hospitality Management, Operations Management, or a related field.
• Minimum of 6 years of experience in food service operations, with a significant focus on managing multi-unit or cloud kitchen environments.
• Proven track record of improving operational efficiency, reducing costs, and enhancing customer satisfaction.
• Strong understanding of food safety standards (e.g., HACCP) and regulatory compliance.
• Experience with various kitchen technologies, POS systems, and delivery management software.
• Excellent analytical and problem-solving skills, with the ability to interpret complex data.
• Strong leadership, communication, and interpersonal skills, with the ability to manage and motivate remote teams.
• Experience in inventory management, cost control, and P&L management.
• Adaptability and ability to thrive in a rapidly evolving industry.
• Experience with menu engineering and new product development is a plus.
• This position is fully remote, offering a flexible work arrangement.

• Develop and refine creative, appealing, and profitable menus for various virtual restaurant brands, ensuring culinary excellence and brand differentiation.
• Standardize recipes, cooking procedures, and presentation guidelines for all menu items to ensure consistency across all kitchen operations.
• Collaborate with operations managers to ensure efficient kitchen workflow, inventory management, and food costing.
• Train and guide kitchen staff (remotely and potentially on-site as needed) on menu execution, quality standards, and food safety protocols.
• Monitor food quality, taste, and presentation, conducting regular taste tests and making necessary adjustments.
• Manage food costs by optimizing ingredient sourcing, portion control, and waste reduction strategies.
• Ensure compliance with all health, safety, and sanitation regulations (HACCP, local health codes).
• Source and evaluate new ingredients and suppliers to maintain quality and cost-effectiveness.
• Stay abreast of current culinary trends, competitor offerings, and customer preferences in the virtual dining market.
• Develop and implement new menu items and promotions to drive sales and customer engagement.
• Oversee the setup and maintenance of kitchen equipment and facilities to ensure optimal performance.
• Conduct remote kitchen audits to assess operational efficiency and quality standards.

• Culinary degree or equivalent professional certification.
• Minimum of 7 years of progressive experience in professional kitchens, with at least 3 years in a Head Chef, Executive Chef, or Sous Chef role.
• Proven experience in menu development, recipe standardization, and cost control.
• Strong understanding of food safety and sanitation principles (e.g., HACCP).
• Experience with multiple cuisine types and concept development is highly desirable.
• Excellent leadership, communication, and organizational skills.
• Ability to think creatively and solve problems effectively.
• Proficiency in using technology for remote collaboration, inventory management, and recipe management.
• Demonstrated ability to work independently and manage multiple priorities in a remote setting.
• Passion for food quality and innovation in the culinary industry.
• Experience within the Catering or restaurant industry, particularly with multi-unit or ghost kitchen operations.