Executive Head Chef - 2 Positions

REQUIREMENTS

• Diploma or degree in Culinary Arts, Food Production, Hospitality Management, or a related field
• Minimum of 10 years' kitchen experience, including at least 7 years in a Head Chef, Executive Chef, or senior kitchen management role
• Proven skills in menu development, recipe standardization, food costing, pricing, and food presentation
• Strong knowledge of food safety, hygiene, sanitation, and HACCP principles
• Excellent leadership, team management, communication, and kitchen operations skills.
• Experience in inventory management, stocktaking, portion control, waste reduction, and kitchen budgeting.
• Ability to control food costs, maintain profitability, and ensure consistent food quality.
• Knowledge of diverse cuisines and cooking techniques, with strong creativity and attention to detail
• Ability to work under pressure, meet service deadlines, and maintain high standards.
• Valid food handlers medical certificate and compliance with food safety requirements in Kenya. Flexibility to work shifts, weekends, and public holidays as required.