Casual Chef

Role Overview

You will be a working chef on the line, covering both hot and cold sections in a busy kitchen that serves high volumes near the Airport area. Your day centres on preparing ingredients, cooking dishes to spec, and getting plates out quickly without cutting corners. The kitchen depends on you to keep stations stocked, food safe, and presentation consistent during back-to-back service rushes.

Key Responsibilities

• Cook and plate menu items across hot and cold stations, following the exact recipes and portion standards set by the Head Chef.
• Prepare your section each shift – chopping, measuring, and organising ingredients so everything is ready before service begins.
• Keep quality consistent by checking taste, texture, temperature, and visual appeal on every plate that leaves your station.
• Support senior kitchen staff when testing new dishes or adjusting seasonal menu items, including practical trials and feedback.
• Apply strict food hygiene rules at all times – from personal cleanliness to correct storage, labelling, and separation of raw and cooked foods.
• Use FIFO stock management to rotate ingredients, monitor freshness, and flag anything that is close to expiring or below par.
• Wash and sanitise work surfaces, equipment, utensils, and storage areas throughout your shift and during close-down.
• Help count daily stock and note what needs reordering so the kitchen never runs out of essential items mid-service.

Requirements & Qualifications

• Diploma or certificate in Culinary Arts, Catering, or Food Production from a recognised training institution.
• At least 6 months to 2 years of hands-on cooking experience in a commercial kitchen – hotel, restaurant, or institutional catering.
• Solid working knowledge of hot and cold food preparation methods, including proper knife handling and safe cooking temperatures.
• Ability to keep your pace and composure when orders are stacking up and the kitchen is under pressure.
• Good communication skills to coordinate with other line cooks and service staff without friction.
• Flexibility to rotate across different kitchen stations and work varying shifts, including weekends and peak hours.
• Preferably living within or near Airport Area, Embakasi, Cabanas, or Syokimau for reliable daily commuting.

What We Offer / Why Join

This is a full-time, on-site position based in the Airport Area, Nairobi, offering a monthly net salary of KSh 18,000. You will gain practical experience in a high-volume kitchen that handles intense service periods, which is ideal for building speed, discipline, and real-world culinary confidence.