Chef de Cuisine – Pan-Asian Restaurant

Role Overview

This position places you in command of a dynamic Pan-Asian kitchen within a prestigious Nairobi hotel, where every service is an opportunity to showcase the depth and nuance of Southeast Asian cuisine. Day to day, you will shape the culinary identity of the restaurant—developing menus, directing the brigade, and maintaining exacting standards from market delivery to final plate—while working closely with the Executive Chef to balance creativity with profitability. Your leadership directly influences guest satisfaction, repeat business, and the restaurant’s reputation as a destination for authentic regional flavours.

Key Responsibilities

• Direct all kitchen operations for the Pan-Asian restaurant, from opening preparation and service flow to closing procedures, ensuring every shift runs with precision and efficiency.
• Craft and evolve an authentic Southeast Asian menu that spans Thai, Vietnamese, Malaysian, Indonesian, and Singaporean traditions, blending classic techniques with contemporary touches and seasonal ingredients.
• Write and maintain detailed recipe documentation covering exact ingredient specifications, preparation methods, portion sizes, plating guidelines, allergen data, and yield calculations for each dish.
• Calculate accurate food costs for every menu item and collaborate with the Executive Chef and Cost Controller to keep expenditures aligned with established targets.
• Conduct ongoing quality audits of raw ingredients, mise en place, finished plates, and à la carte orders to guarantee consistent taste, temperature, texture, and visual appeal.
• Train, mentor, and supervise kitchen staff in regional cooking methods, hygiene protocols, safety standards, and presentation expectations, building a cohesive and skilled team.
• Enforce rigorous food safety, sanitation, and storage practices that meet both hotel policies and public health regulations, including HACCP principles and waste management standards.
• Monitor inventory of specialty Asian products—herbs, spices, sauces, noodles, and proteins—ensuring proper storage, rotation, and usage to minimise spoilage and waste.
• Partner with front-of-house teams to align menu knowledge, handle guest feedback promptly, and ensure seamless communication between kitchen and service staff.
• Launch chef’s specials, tasting menus, and seasonal promotions designed to elevate the restaurant’s profile and attract discerning diners.
• Oversee kitchen equipment usage and maintenance, flagging repair or replacement needs quickly to avoid service disruptions.

Requirements & Qualifications

• Professional culinary education or formal qualification in Culinary Arts, Hotel Management, Food Production, or a closely related discipline.
• At least 3–5 years in a senior culinary leadership role—such as Chef de Cuisine, Sous Chef, or Specialty Chef—within a Pan-Asian or upscale specialty restaurant environment.
• Proven hands-on expertise in preparing authentic Southeast Asian dishes, combining traditional methods with modern culinary techniques.
• Deep familiarity with regional ingredients and pantry staples, including lemongrass, galangal, kaffir lime, fish sauce, tamarind, coconut milk, rice varieties, noodles, fresh herbs, and chillies, as well as proper handling of seafood, meats, and vegetables.
• Demonstrated experience in menu design, recipe standardisation, costing, portion control, and quality assurance in a commercial kitchen.
• Strong leadership and organisational skills, with the ability to train, motivate, and manage a diverse kitchen brigade effectively.
• Solid understanding of food hygiene, HACCP principles, kitchen safety, stock control, and sustainable waste reduction practices.
• Clear and professional communication skills in English, both verbal and written, for team coordination and guest interaction.
• Commercial acumen, especially in food costing and cost control, with a track record of managing budgets without compromising quality.