Chef

Job Title: Chef
Nature of Job: Full‑time
Industry: Hospitality
Salary: KSh 20,000
Job Location: Ngong Town, Kenya

Job Summary

We are looking for an experienced Chef to join our team in Ngong Town. The ideal candidate will be responsible for overseeing daily kitchen operations, ensuring high‑quality food preparation, and maintaining strict food safety and hygiene standards. This role is perfect for a passionate professional who can work under pressure, lead a team, and maintain consistency in taste and presentation.

Duties and Responsibilities

Food Preparation & Cooking

• Prepare and cook meals according to the menu and established recipes.

• Ensure dishes are cooked to perfection and presented attractively.

• Maintain consistency in taste, portion sizes, and presentation.

Kitchen Management

• Oversee daily kitchen operations, including staff coordination and workflow.

• Assign tasks to kitchen staff and monitor performance.

• Ensure all kitchen equipment is properly used and maintained.

• Keep inventory of ingredients and supplies and order stock when necessary.

Food Safety & Hygiene

• Ensure strict adherence to food safety and sanitation standards.

• Monitor cleanliness of kitchen surfaces, utensils, and storage areas.

• Train staff on proper hygiene and food handling practices.

• Maintain records of temperature logs, expiry dates, and cleaning schedules.

Menu Development & Planning

• Contribute to menu design, introducing new dishes and seasonal specials.

• Plan portion sizes, recipes, and cooking methods for cost efficiency.

• Adapt menu items based on customer preferences and feedback.

Team Leadership & Supervision

• Provide guidance and mentorship to junior kitchen staff and assistants.

• Encourage teamwork and a positive kitchen culture.

• Ensure smooth communication between kitchen staff and service teams.

Quality Control & Inventory Management

• Inspect ingredients for freshness and quality before use.

• Minimize food waste by proper storage and handling.

• Track inventory levels and assist in budgeting for kitchen supplies.

Administrative Duties

• Maintain records of daily production, stock usage, and staff schedules.

• Report any equipment malfunctions or supply shortages to management.

• Assist in preparing cost reports and identifying cost‑saving opportunities.

Key Requirements, Skills, and Qualifications

• Certificate or Diploma in Hospitality Management, Culinary Arts, or a related field.

• Minimum 3 years’ experience in a busy restaurant or hotel kitchen.

• Strong knowledge of food safety and sanitation standards.

• Ability to work under minimal supervision.

• Good time management and organizational skills.

• Ability to work under pressure in a fast‑paced environment.

• Strong teamwork and communication skills.

Qualified candidates who meet the experience requirements are encouraged to submit their applications.