Head Chef NGO

The ideal candidate must have recent experience working in a branded hotel or similarly established hospitality operation, with strong exposure to high-volume food production, banqueting, buffet, à la carte, and conference catering. Pre-opening experience is mandatory.

Key Responsibilities

• Lead and oversee daily kitchen operations, ensuring consistent preparation, presentation, portioning, and timely delivery of high-quality meals across all food service areas.
• Develop and review menus, standardize recipes, introduce new dishes, and maintain high culinary standards across buffet, à la carte, banqueting, conference, and special-event catering.
• Supervise, train, schedule, mentor, and manage kitchen staff while maintaining productivity, discipline, teamwork, and effective staffing levels.
• Maintain high standards of food hygiene, sanitation, storage, handling, and preparation in line with HACCP principles, Kenyan food safety regulations, and occupational health and safety requirements.
• Prepare and manage kitchen budgets, monitor food costs, control wastage, conduct stock takes, manage inventory, and work closely with procurement and suppliers to achieve cost efficiencies.
• Monitor guest satisfaction, respond appropriately to dietary requirements and feedback, and ensure consistently high standards of food quality and presentation.
• Coordinate closely with the General Manager and other hotel departments to ensure smooth delivery of conferences, banquets, weddings, outdoor catering, and other high-volume events.

Key Requirements

• Diploma or Bachelor’s degree in Culinary Arts, Hospitality Management, Food Production, or a related field.
• Progressive culinary experience, with significant experience gained within a branded hotel or established hospitality operation.
• At least 3 years’ experience in a Head Chef, Executive Chef, or comparable senior kitchen leadership position.
• Must have previous hotel pre-opening experience.
• Strong experience managing banqueting, buffet, à la carte, conference catering, and high-volume food production; and knowledge of Kenyan and continental/international cuisine, menu development, recipe standardization, and food presentation.
• Valid Food Handler’s Certificate. HACCP, Food Safety, or other professional culinary certification will be an added advantage.
• Must be flexible to work shifts, weekends, public holidays, and special events where required.