6,638 Senior Culinary Operations Manager Remote Oversight jobs in Kenya

• Develop creative, high-quality, and cost-effective menus that align with the brand's vision and target markets.
• Establish and enforce rigorous food safety and sanitation standards across all operational kitchens.
• Oversee kitchen operations, including inventory management, cost control, and waste reduction strategies.
• Design and implement training programs for kitchen staff to enhance culinary skills, consistency, and efficiency.
• Conduct remote quality checks and provide constructive feedback to kitchen teams.
• Collaborate with procurement teams to source high-quality ingredients and manage supplier relationships.
• Stay updated on culinary trends, new ingredients, and innovative cooking techniques.
• Develop and maintain standardized recipes and plating guides to ensure consistency.
• Contribute to the strategic planning and growth of the culinary division.
• Manage operational budgets for food costs and kitchen supplies.

• Culinary degree from a recognized institution or equivalent extensive professional experience.
• Minimum of 10 years of progressive experience in high-volume culinary environments, with at least 5 years in an Executive Chef or similar senior leadership role.
• Demonstrated expertise in menu development, food costing, and kitchen management.
• Exceptional understanding of food safety regulations and best practices (e.g., HACCP certification is a plus).
• Strong leadership, coaching, and team-building skills.
• Excellent communication, organizational, and problem-solving abilities.
• Proven ability to manage operations remotely and ensure consistent quality across dispersed locations.
• Creativity and a passion for developing innovative and appealing dishes.
• Proficiency in using culinary software and digital tools for menu management and cost control.

• Develop and implement innovative, high-quality menus that align with brand identity and target demographics, adaptable for diverse culinary environments.
• Establish and maintain exceptional culinary standards for food preparation, presentation, and quality across all managed locations.
• Conduct remote quality control checks and provide constructive feedback to kitchen teams.
• Source and manage relationships with suppliers to ensure the procurement of high-quality ingredients at competitive prices.
• Develop and implement robust food safety and sanitation protocols, ensuring compliance with all health regulations.
• Create and manage kitchen operational budgets, controlling food costs and minimizing waste.
• Lead and mentor kitchen staff remotely, fostering a culture of professionalism, creativity, and teamwork.
• Develop and deliver remote training programs for chefs and kitchen personnel on culinary techniques, menu execution, and safety standards.
• Stay abreast of global culinary trends, ingredients, and innovative cooking methods.
• Collaborate with management on menu engineering, pricing strategies, and overall dining experience enhancements.
• Plan and oversee special culinary events and menu launches remotely.
• Ensure consistent execution of recipes and culinary standards across all properties.

• Culinary degree or equivalent professional certification from a recognized institution.
• Minimum of 8-10 years of progressive experience in high-volume kitchens, with at least 3-5 years in an Executive Chef or Head Chef role.
• Demonstrated expertise in menu development, food costing, and inventory management.
• Proven ability to lead and inspire culinary teams, ideally with experience in managing remotely.
• Deep understanding of food safety regulations and best practices (e.g., HACCP).
• Exceptional palate and creative flair for innovative cuisine.
• Strong communication, presentation, and interpersonal skills.
• Ability to manage budgets effectively and drive profitability.
• Proficiency in using digital communication and project management tools for remote collaboration.
• Adaptability and a proactive approach to problem-solving in a dynamic environment.
• Experience in fine dining and diverse international cuisines is highly desirable.
• This is a fully remote position, requiring excellent organizational and virtual communication skills.

• Oversee all aspects of catering operations, including event planning, execution, and client satisfaction, remotely.
• Develop and implement strategic plans to enhance catering services and revenue growth.
• Manage catering budgets, ensuring cost-effectiveness and profitability.
• Set and maintain high standards for food quality, presentation, and service delivery.
• Develop and refine menus in collaboration with culinary teams, considering current trends and client needs.
• Oversee inventory management, procurement, and supplier relationships.
• Ensure compliance with all health, safety, and hygiene regulations.
• Recruit, train, and manage catering staff and on-site event leads.
• Monitor operational performance and implement improvements to enhance efficiency.
• Analyze sales data and market trends to identify new opportunities.
• Foster strong relationships with clients, vendors, and internal stakeholders.
• Develop and execute marketing and promotional strategies for catering services.
• Oversee the logistical planning for large-scale events.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field.
• 7+ years of progressive experience in catering management, with a strong focus on luxury events.
• Demonstrated success in managing catering operations and P&L responsibility.
• Extensive knowledge of culinary arts, menu planning, and event execution.
• Strong leadership, team management, and motivational skills.
• Excellent financial acumen and budget management capabilities.
• Proficiency in using catering management software and digital communication tools.
• Exceptional customer service and client relationship management skills.
• Ability to problem-solve effectively and make sound decisions remotely.
• Strong organizational and project management skills.
• Excellent communication and presentation abilities.
• Flexibility to travel occasionally if required, though the role is primarily remote.

• Culinary degree or equivalent professional chef training.
• Minimum of 10 years of experience in professional kitchens, with at least 5 years in an executive chef or senior catering management role.
• Proven expertise in menu development, food costing, and inventory management.
• Experience in high-volume catering and event production.
• Strong understanding of food safety regulations (HACCP, ServSafe).
• Excellent leadership, communication, and organizational skills.
• Proficiency with catering management software and virtual collaboration tools.
• Ability to manage remote teams and ensure consistent quality standards.

• Develop and curate innovative menus for various catering events.
• Create and standardize recipes, ensuring consistent quality and presentation.
• Set and maintain high culinary standards for food preparation and safety.
• Collaborate virtually with kitchen staff, providing guidance and training.
• Oversee ingredient sourcing and quality control.
• Conduct virtual quality assessments and provide feedback.
• Stay updated on culinary trends and customer preferences.
• Manage food costs and optimize kitchen efficiency.
• Ensure compliance with all health and safety regulations.

• Proven experience as a Head Chef or Senior Chef in a catering or hospitality environment.
• Extensive knowledge of culinary arts, menu planning, and recipe development.
• Excellent leadership, communication, and interpersonal skills.
• Ability to effectively manage and train culinary teams remotely.
• Strong understanding of food safety and hygiene standards.
• Proficiency in using communication and collaboration tools.
• Culinary degree or equivalent professional certification.

• Developing and implementing efficient operational procedures for all catering services.
• Overseeing menu development and pricing strategies in collaboration with culinary teams.
• Managing relationships with key suppliers and vendors to ensure quality ingredients and timely deliveries.
• Implementing and enforcing strict food safety and hygiene standards (HACCP, etc.).
• Monitoring event execution remotely, ensuring client satisfaction and adherence to service standards.
• Managing budgets, controlling costs, and optimizing profitability for catering operations.
• Recruiting, training, and managing catering staff (direct and indirect oversight).
• Developing and implementing quality assurance programs to maintain high service levels.
• Analyzing operational data to identify areas for improvement and implement efficiency gains.
• Responding promptly to client inquiries and resolving any operational issues or complaints.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field; Culinary degree is a plus.
• Minimum of 6 years of progressive experience in catering management, event planning, or a related hospitality operations role.
• Demonstrated experience in managing operational teams and overseeing food and beverage services.
• In-depth knowledge of food safety regulations and best practices.
• Strong financial acumen, including budgeting, cost control, and P&L management.
• Excellent leadership, communication, and interpersonal skills.
• Proven ability to manage complex projects and make sound decisions remotely.
• Experience with event management software and operational planning tools.
• Customer-focused with a commitment to delivering exceptional service.
• Adaptability and a strong problem-solving mindset.

• Develop and refine innovative menus for diverse events.
• Oversee culinary operations and ensure quality standards.
• Manage ingredient sourcing and supplier relationships.
• Implement cost control and inventory management strategies.
• Provide virtual leadership and training to on-site catering teams.
• Ensure compliance with food safety and hygiene regulations.
• Monitor client feedback and address concerns proactively.
• Contribute to strategic planning and business development for catering services.
• Manage budgets and financial performance of catering operations.

• Culinary degree or equivalent professional certification.
• 7+ years of progressive experience in high-volume catering or fine dining, with at least 3 years in a Head Chef or management role.
• Demonstrated expertise in menu planning, food costing, and kitchen management.
• Strong knowledge of food safety standards and regulations (e.g., HACCP).
• Excellent virtual communication, leadership, and team management skills.
• Proficiency in using digital collaboration and management tools.
• Proven ability to manage budgets and P&L statements.
• Creative flair and passion for culinary excellence.
• Experience in a remote management capacity is a plus.

• Develop and implement strategic culinary plans to ensure consistent quality and brand standards across all locations.
• Oversee menu development and innovation, collaborating with chefs to create appealing and profitable dishes.
• Establish and maintain high standards of food safety, hygiene, and sanitation.
• Monitor food costs, inventory management, and waste reduction strategies.
• Conduct remote performance evaluations and provide feedback to on-site culinary leaders.
• Analyze operational data, including sales, customer feedback, and financial reports, to identify areas for improvement.
• Develop and implement training programs for culinary staff to enhance skills and ensure adherence to standards.
• Collaborate with procurement teams to source high-quality ingredients and manage supplier relationships.
• Ensure compliance with all relevant health regulations and licensing requirements.
• Lead virtual team meetings and maintain strong communication channels with on-site management and culinary teams.
• Troubleshoot operational challenges remotely and provide timely solutions.
• Contribute to the development of new service models and operational efficiencies.
• Stay updated on culinary trends, competitor activities, and industry best practices.

• Culinary degree or certification from a recognized institution, or equivalent extensive professional experience.
• Minimum of 8 years of progressive experience in culinary management, including significant leadership roles in high-volume food service environments.
• Proven ability to manage operational efficiency, cost control, and quality assurance.
• Strong understanding of food safety regulations and best practices.
• Exceptional leadership, communication, and interpersonal skills.
• Proficiency in using food service management software and standard office productivity tools.
• Excellent analytical and problem-solving abilities.
• Demonstrated ability to work independently, prioritize tasks, and manage responsibilities effectively in a remote setting.
• Experience in menu engineering and new product development is highly desirable.
• Ability to motivate and guide teams remotely.

What you become a part of:

As the Head of Internal Audit, you will report directly to the Chief Financial Officer (CFO) and the Group Managing Director (MD)/ Chief Executive Officer (CEO). You will oversee internal audit activities across all operating units, including manufacturing locations, ensuring robust governance, risk management, and control processes.

This role involves working closely with senior leadership, manufacturing teams, and various departments to assess risks, optimize operations, and ensure compliance with internal policies and external regulations. You will also play a pivotal role in standardizing processes, investigating fraud, and conducting market-specific audits to drive operational excellence and accountability.

What to expect:

Internal Audit Strategy:

• Develop and execute a comprehensive internal audit plan by market and activity, aligned with the organizations strategic goals and risk profile.
• Oversee internal audit activities across all operating units, including manufacturing locations, ensuring critical business processes and geographies are covered.

Risk Management & Market Risk Identification:

• Identify and assess key organizational risks, including market-specific risks, operational, financial, compliance, and IT-related risks.
• Collaborate with leadership to develop and implement risk mitigation strategies, addressing both market-specific and organizational risks.

Audit Execution:

• Conduct audits in-market and via desk-based reviews to evaluate the efficiency and effectiveness of systems, processes, and controls.
• Perform fraud investigations to identify, analyse, and address potential fraudulent activities across the organization.
• Standardize processes and develop SOPs to ensure consistency and compliance across all locations and markets.

Compliance & Governance:

• Ensure adherence to internal policies, procedures, and external regulations across operating units and manufacturing locations.
• Monitor compliance with applicable laws, regulatory requirements, and corporate standards, providing timely recommendations for corrective actions.

Reporting, Remediation & Training:

• Prepare and issue detailed reports on audit findings, risks, and recommendations to the CFO and Group MD/ CEO.
• Oversee the implementation of remedial actions to address audit findings and ensure risks are effectively mitigated.
• Provide training and awareness programs to improve organizational compliance and strengthen internal controls.

Fraud Investigation:

• Lead investigations into suspected fraud, ensuring thorough analysis and reporting of findings to senior management.
• Develop preventive measures and internal controls to reduce exposure to fraudulent activities.

Collaboration & Stakeholder Management:

• Partner with cross-functional teams, including manufacturing teams, to understand business operations and provide actionable recommendations for improvement.
• Foster strong relationships with senior leadership, divisional heads, and external auditors to ensure alignment on internal audit objectives.

Team Leadership & Development:

• Build, lead, and mentor a high-performing internal audit team, fostering a culture of accountability and continuous learning.
• Provide training and development opportunities to enhance team capabilities and ensure alignment with organizational goals.

Process Improvement:

• Identify opportunities to optimize processes, enhance operational efficiency, and strengthen internal controls across all units, including manufacturing sites.
• Leverage technology and data analytics to improve the quality and efficiency of audit processes.

Essential qualifications, experience and skills:

Qualifications:

• Chartered Accountant (CA), Certified Internal Auditor (CIA), or equivalent professional certification is required.
• Additional certifications in risk management or fraud detection (e.g., CISA, CFE) are highly desirable.

Experience:

• 12+ years of progressive experience in internal audit, risk management, or compliance, with at least 5 years in a leadership role.
• Strong exposure to multinational organizations or businesses operating in emerging markets, preferably in the pharmaceutical or FMCG sectors.
• Proven ability to lead audits across multiple geographies and functional areas of an organization, including manufacturing, warehousing, and distribution.

Skills:

• Expertise in internal auditing methodologies, risk assessment frameworks, and control evaluation techniques.
• Strong analytical and problem-solving skills, with the ability to provide actionable recommendations.
• Proficiency in using audit tools and data analytics to enhance audit quality and efficiency.
• Excellent communication and interpersonal skills to interact effectively with stakeholders at all levels.
• Demonstrated ability to lead and develop high-performing teams.