Head Chef

Title: Head Chef

Industry: Hospitality

Employment Terms: Full-time

Remuneration: Kshs. 70,000 – 80,000

Location: Nairobi CBD

Job Summary

We are seeking a visionary and highly disciplined Head Chef to take the helm of our hotel's culinary department in the heart of Nairobi. This role is designed for a professional who balances artistic culinary flair with rigorous operational management. You will be responsible for defining the gastronomic direction of the hotel, mentoring a diverse kitchen brigade, and ensuring that every plate served meets the highest standards of quality and presentation. The ideal candidate is a mature leader with a deep understanding of food costings, kitchen logistics, and international safety standards, capable of maintaining peak performance in a high-volume CBD environment.

Functional Area Accountabilities

Culinary Innovation & Menu Engineering

• Design, develop, and update contemporary menus that align with market trends and guest expectations.

• Standardize new recipes and plate presentations to ensure consistency across all shifts.

• Perform detailed menu engineering to balance high-quality ingredients with profitability and cost-effectiveness.

Operational Excellence & Team Leadership

• Supervise all daily kitchen workflows, ensuring total efficiency from mise-en-place to final service.

• Lead, mentor, and train the kitchen staff, fostering a culture of professional growth and mutual respect.

• Manage staff rosters and duty allocations to optimize productivity during peak hotel hours.

• Oversee the cleanliness and organization of the kitchen, ensuring an immaculate working environment.

Quality Assurance & Safety Compliance

• Conduct final inspections on all dishes to verify they meet the hotel’s signature taste and aesthetic standards.

• Rigorously enforce local and international food safety regulations and sanitation protocols.

• Monitor portion control and wastage to maintain the delicate balance between generosity and cost management.

Inventory Management & Strategic Reporting

• Manage the procurement of food stock, maintaining optimal inventory levels to prevent both shortages and overstocking.

• Collaborate with senior management on annual budgeting and financial planning for the F&B department.

• Provide comprehensive reports on kitchen performance, expenditure, and identified areas for operational improvement.

Essential Criteria

Academic & Professional Background

• Education: Diploma or Degree in Culinary Arts, Food Production, or a related field from a recognized institution.

• Experience: Minimum of 5 years of progressive experience in a leadership role within a 3–5 star hotel or high-end restaurant setting.

• Leadership: Proven track record of managing large kitchen teams and handling high-pressure service periods.

Core Competencies

• Regulatory Knowledge: Deep understanding of HACCP and general food hygiene standards.

• Communication: Refined interpersonal skills for effective coordination with front-of-house and management.

• Character: A mature, detail-oriented professional with a proactive approach to problem-solving.

• Resilience: The ability to remain calm and focused in a fast-paced, high-stakes environment.

Incentives & Environment

• Compensation: A competitive monthly salary of Kshs. 70,000 – 80,000.

• Central Location: Work in a dynamic, high-traffic environment in the Nairobi CBD.

• Professional Growth: Opportunity to influence the culinary identity of a reputable hotel and lead a talented team.

Qualified culinary professionals who meet the 5-year hospitality threshold are invited to submit their CV for the "Head Chef - CBD Hotel" position. Please ensure your experience with menu development and team management is clearly highlighted.