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Head Chef Jobs, Hotel Jobs In Kenya, Alternate Doors Jobs

Our Client a business class hotel is currently looking to hire a Head Chef.

Role and Responsibilities

Operational Management

  • Overall responsibility to oversee all of the kitchen operations.
  • Ensure the smooth running of operations and take corrective action to ensure compliance with recipes and food presentation standards as well as guest satisfaction.
  • Controlling food costs and overhead costs
  • Approximating kitchen costs and adhering to a budget for all purchases.

Team Leadership

  • Providing feedback, advice and reports to the General Manager regarding changes within the restaurant, challenges, and trends as well as sharing with the kitchen team new communication.
  • Organizing duty and work schedules and optimization of the kitchen team.
  • Monitor adherence to general and deep cleaning schedules.
  • Routinely check that all the kitchen equipment and machines are in good working condition.
  • Responsible for hiring, managing, training and performance management of kitchen staff.
  • Disciplining staff in breach of hotel operating procedures and policies

Quality Control

  • Actively checking and approving the quality of dishes prior to serving it to customers.
  • Confirming that all the food being sold is up to standard and fresh through monitoring order patterns and the daily stock levels.
  • Training the kitchen team about the interpretation of recipes, food production and presentation, correct portions and quality standards expected.

Stock Management

  • Control and monitor stock levels and checking that FIFO policy is followed.
  • Confirm that all the menu items listed are available for sale.
  • Identify ingredients and other kitchen or store shortages and plan orders.

Health, Hygiene and Safety

  • Ensure the highest level of hygiene is maintained in the kitchen in relation to food, the kitchen itself and personal hygiene.
  • Observe adherence to food safety guidelines and checks
  • Adopt and comply with health and safety procedures in the kitchen.

Menu Development

  • Continuous interest in improving on existing menu items and creating new dishes with a focus on quality and variety.
  • Develop specials, promotions, buffet themes, cocktail menus, banquet menus and create standard recipe cards to ensure consistent quality
  • Keep abreast of market trends and products offered by competitors

Relationship Management

  • Promote a culture of cooperation and mutual respect between co-workers.
  • Encourage a team-oriented working environment with open communication.


  • At least 5 years of experience in kitchen management.
  • At least 3 years of experience as a Sous chef preferably in a top class hotel or restaurant Proven track record.
  • Exceptional leadership and communication skills. Computer literate
  • Be familiar with developing menus and have outstanding cooking skills, demonstrate passion for food
  • Ability to work under pressure and with minimal supervision.
  • Organized and keen on details and quality.
  • Supervisory skills and ability to delegate and follow up on tasks.
  • Team-oriented with the ability to train others.
  • Health and safety training certifications.
  • Diploma/Certificate in Food production or equivalent qualification

Preferred Skills

  • Flexible and able to adapt to changes.
  • Familiarity with cost management procedures.
  • Interest in continuous improvement and able to take initiative.
  • In touch with the latest trends in cooking and best processes in the kitchen.

How to Apply

Please send your CV to

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