2,586 Team Head jobs in Kenya

« Openings at The Lutheran World Federation

Head Teacher -Open to Kenyan Nationals (Internal Applicants Only)

Location: Dadaab, Garissa County, Kenya

Contract

Application closes: Sep 7, 2025

Application closes: Sep 7, 2025

« Openings at The Lutheran World Federation

Are you a
dynamic, hands-on leader
in hospitality? Join our team and take charge of dining, bar, and event service at one of Kenya's most unique outdoor venues

What You'll Do:

Lead daily F&B operations across outlets & events

Deliver exceptional guest experiences

Mentor and manage service staff

Support inventory, hygiene, and cost control

You Bring:

2–3+ years' F&B supervisory experience

Diploma in Hospitality or related field

Strong leadership & guest service skills

Flexibility to work shifts, weekends & holidays

How to Apply:

Send your CV to:

 and CC to

Deadline:
August 30th, 2025

We have an excellent opportunity of Cluster Head - East Africa with our FMCG client based at Kenya.

Job Title:
Cluster Head – East Africa

Location:
Kenya

About the Role:

A leading global FMCG company is looking for a highly experienced and entrepreneurial Cluster Manager to spearhead its business expansion in Kenya and across the African region. This position offers the opportunity to build and scale the business from the ground up – including setting up operations, establishing distribution networks, and driving brand growth.

Key Responsibilities:

• Lead the launch and establishment of business operations in Kenya and neighboring African markets.
• Develop and execute market entry strategies, distribution networks, and partnerships.
• Identify and appoint distributors, trade partners, and key stakeholders.
• Ensure compliance with local regulations and business practices.
• Build and manage a local team across sales, marketing, and operations.
• Develop and nurture strong relationships with regulators, trade partners, and customers.
• Drive revenue growth, market penetration, and brand visibility.
• Monitor market dynamics, competitor activities, and consumer insights to shape strategy.
• Provide regular business updates and performance reports to senior management.

Requirements:

• Bachelor's/Master's degree in Business, Management, or related field.
• 10+ years of proven experience in sales, business development, or general management.
• Strong background in FMCG / Healthcare / Personal Care industries.
• Prior exposure to African markets (Kenya/East Africa preferred).
• Demonstrated success in setting up and scaling business operations.
• Excellent leadership, negotiation, and communication skills.
• Entrepreneurial mindset with the ability to work independently and drive results.

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

please send CV to

• Develop innovative and appealing menus, considering seasonality, dietary restrictions, and client preferences, in collaboration with the remote team.
• Create detailed recipes and preparation guidelines for all menu items, ensuring consistency and quality.
• Oversee the entire culinary process, from ingredient sourcing and procurement to final dish presentation, ensuring high standards are met remotely.
• Manage the culinary team, providing guidance, training, and performance feedback in a virtual setting.
• Ensure adherence to all food safety and hygiene regulations (HACCP, etc.) across all operational kitchens.
• Control food costs by effectively managing inventory, minimizing waste, and optimizing purchasing.
• Develop and implement kitchen operational standards and procedures for a distributed culinary team.
• Stay abreast of emerging culinary trends, techniques, and ingredients, incorporating them into menu development.
• Collaborate with marketing and event teams to conceptualize and execute special culinary events and promotions.
• Maintain exceptional quality and presentation standards for all dishes.
• Conduct virtual taste-testing sessions and quality control checks.

• Culinary degree or equivalent professional training from a recognized institution.
• Minimum of 7 years of progressive experience in culinary arts, with at least 3 years in a Head Chef or Executive Sous Chef role.
• Proven ability to create exceptional menus and recipes with a strong understanding of various cuisines.
• Excellent knowledge of food safety, sanitation, and kitchen management principles.
• Strong leadership, communication, and interpersonal skills, with the ability to manage and inspire a remote team.
• Proficiency in cost control, inventory management, and supplier negotiation.
• Creative flair and a passion for delivering outstanding culinary experiences.
• Ability to work independently and manage multiple projects in a remote environment.
• Experience with virtual collaboration tools and platforms is essential.
• A strong portfolio showcasing previous culinary creations and menu development is highly desirable.

• Conceptualize and develop innovative and appealing menu offerings for various projects and events.
• Create detailed recipes, cooking instructions, and presentation guides.
• Oversee recipe testing and refinement to ensure quality and consistency.
• Advise on food costing, portion control, and waste reduction strategies.
• Research and implement current culinary trends and techniques.
• Provide remote guidance on food preparation standards and quality control.
• Collaborate with clients and stakeholders to understand their culinary vision and requirements.
• Source high-quality ingredients and advise on procurement best practices.
• Develop training materials for kitchen staff on new dishes and techniques.
• Ensure all culinary activities adhere to health, safety, and hygiene regulations.
• Manage culinary project timelines and deliverables effectively from a remote location.

• Culinary degree or equivalent professional training from a recognized institution.
• Minimum of 8 years of experience as a Head Chef or Executive Chef, with a strong portfolio demonstrating creative culinary achievements.
• Demonstrated experience in menu development, food costing, and kitchen management.
• Expertise in a wide range of cuisines and cooking techniques.
• Exceptional palate and understanding of flavor profiles.
• Strong organizational, planning, and project management skills.
• Excellent communication and interpersonal skills, with the ability to convey ideas clearly remotely.
• Ability to work independently and manage multiple creative projects simultaneously.
• Proficiency in culinary software and presentation tools is a plus.
• Passion for innovation and commitment to excellence in food quality and presentation.
• Experience in catering or event management is advantageous.