Job Overview

Our client is a hospitality establishment in Isiolo looking for an experienced and passionate Head Chef to take full command of their kitchen operations. This is not a back-seat role. They want someone who leads from the front, sets the standard on the pass, and builds a kitchen culture that the whole team is proud to be part of. If you have the culinary skills, the leadership experience, and the drive to run a tight, high-quality kitchen in one of Kenya's most unique locations, our client wants to hear from you.

Key Responsibilities

Kitchen Leadership & Team Management

• Lead, supervise, and coordinate all kitchen staff including chefs, cooks, and kitchen assistants on a daily basis
• Assign duties and responsibilities across the kitchen team to maintain a smooth, efficient workflow throughout service
• Provide hands-on training, mentorship, and ongoing guidance to improve culinary skills and operational standards
• Monitor staff performance, give constructive feedback, and maintain high levels of productivity and professionalism
• Prepare and manage staff schedules to ensure adequate kitchen coverage across all operating hours
• Foster a culture of teamwork, discipline, and pride in the kitchen

Menu Planning & Development

• Develop creative, commercially viable menus aligned with customer preferences and the business objectives of the establishment
• Plan daily meals and specials with a sharp eye on ingredient availability and cost efficiency
• Regularly review and refresh menus to introduce new dishes and maintain variety that keeps guests coming back
• Standardize recipes and portion sizes to guarantee consistency in taste, quality, and presentation
• Collaborate with management on promotional menus, seasonal offerings, and special event dining experiences

Food Preparation & Quality Control

• Oversee the preparation and cooking of all meals to ensure they consistently meet quality, taste, and presentation standards
• Step in personally to prepare key dishes or supervise critical preparation processes where standards demand it
• Ensure all meals are produced on time and to spec to meet service demands without compromise
• Conduct thorough quality checks on ingredients and finished dishes before they leave the kitchen
• Maintain unwavering consistency in flavour, appearance, and portioning across every meal served

Kitchen Operations Management

• Manage day-to-day kitchen operations to maximize efficiency, minimize downtime, and keep service running smoothly
• Ensure correct use and proactive maintenance of all kitchen equipment and appliances
• Monitor workflow during peak service periods and implement systems that improve throughput and reduce delays
• Ensure full compliance with established kitchen operational procedures at all times

Inventory Management & Procurement

• Monitor stock levels of all food ingredients and kitchen supplies on a continuous basis
• Prepare purchase requisitions and coordinate with management to ensure timely and accurate procurement
• Inspect all incoming deliveries to verify quality, quantity, and accuracy against orders placed
• Enforce proper storage and FIFO stock rotation practices to minimize spoilage and reduce waste
• Maintain accurate, up-to-date records of inventory usage and current stock levels

Cost Control & Waste Management

• Manage food costs through disciplined portion control and active minimization of kitchen wastage
• Track kitchen expenditure and recommend cost-effective purchasing strategies that protect margins
• Identify and act on opportunities to reduce operational costs without ever compromising on food quality
• Ensure efficient utilization of all ingredients to maximize profitability across the menu

Food Safety, Hygiene & Compliance

• Enforce strict adherence to food safety and hygiene standards across every area of the kitchen
• Maintain the cleanliness and full sanitation of all kitchen areas, equipment, and utensils at all times
• Ensure correct food handling, storage, and preparation procedures are followed without exception
• Train all kitchen staff on hygiene best practices and relevant health and safety regulations
• Ensure full compliance with local health authority requirements and food safety legislation

Collaboration & Reporting

• Work closely with management to continuously improve food offerings and elevate the overall guest dining experience
• Provide regular, accurate reports on kitchen performance, food costs, and inventory levels
• Address customer feedback relating to food quality and service in a professional and solution-focused manner
• Support management in planning catering services, special events, and ongoing operational improvements

Requirements & Qualifications

• Diploma in Hospitality Management, Culinary Arts, or a related field
• Minimum 3 years of experience as a Chef with at least 1 year in a Head Chef or supervisory kitchen role
• Strong command of culinary techniques, food presentation, and menu development across multiple cuisine styles
• Proven ability to lead, develop, and hold a kitchen team accountable to high standards
• Solid knowledge of food safety standards, HACCP principles, and kitchen hygiene best practices
• Well-organized, calm under pressure, and able to manage multiple priorities during busy service periods
• Strong communication skills with the ability to work effectively with both kitchen staff and front-of-house management

What's On Offer

• Competitive salary of Kshs. 40,000
• The opportunity to lead and shape a kitchen operation in the distinctive hospitality setting of Isiolo
• A role with real creative input over menu development and kitchen direction
• A supportive management team that values culinary excellence and operational integrity