Head Chef

Position Title: Head Chef

Direct Line Reporting: Restaurant Manager / General Manager

Industry Sector: Hospitality

Gross Salary Structure: Kshs. 40,000 - 45,000

Location: Thika Road

Role Overview

We are seeking a highly passionate, commercially aware Head Chef to take total ownership of our kitchen ecosystem and culinary delivery. Your primary mission is to elevate our dining profile by maintaining ultimate consistency in food quality, presentation, and production speeds. This position bridges creative recipe development with rigorous financial discipline; you will guide food operations from initial ingredient sourcing and inventory monitoring through to kitchen line management and final plate presentation. The role demands an inspiring, hands-on brigade leader who understands the mechanics of high-volume kitchen workflows and can seamlessly balance customer satisfaction with strict food cost margins.

Areas of Accountability

Kitchen Workflow & Production Control

• Oversee the daily operations of the entire kitchen floor, ensuring an orderly, efficient, and harmonious work environment.

• Supervise all food preparation stages to ensure strict adherence to standardized taste profiles and visual guidelines.

• Direct line execution to guarantee prompt, synchronized meal service that meets or exceeds customer dining expectations.

• Analyze production metrics and implement smart restructuring measures to optimize overall kitchen productivity and speed.

Menu Engineering & Culinary Innovation

• Conceptualize, build, and update profitable menus tailored to consumer trends, seasonal availability, and revenue goals.

• Formulate detailed recipes and establish standardized preparation methodologies to ensure baseline consistency across all shifts.

• Introduce fresh dishes, modern culinary twists, and innovative presentation layouts to continuously boost guest engagement.

• Monitor guest feedback channels to dynamically refine food flavors and presentation styles in line with market demands.

Food Costing & Supply Chain Management

• Calculate exact food costing models for all menu entries to safeguard budgeted gross profit margins and financial viability.

• Enforce rigorous portion control rules and establish active food waste tracking and reduction programs.

• Supervise kitchen inventory levels, placing accurate procurement orders for fresh supplies and specialty kitchen assets.

• Conduct systematic physical stock audits and maintain immaculate records of inventory movements and vendor receipts.

Team Leadership & Compliance Standards

• Schedule, delegate duties, and mentor kitchen staff to ensure optimal manpower levels during peak service hours.

• Monitor team performance, enforce behavioral discipline, and champion a unified, positive corporate culture.

• Guarantee uncompromising compliance with international food safety, public health, and kitchen sanitation guidelines.

• Verify the regular deep cleaning of food preparation stations, storage walk-ins, and industrial kitchen hardware.

Skills & Experience Required

Minimum Entry Criteria

• Academic Foundation: Diploma or Certificate in Culinary Arts, Food Production, Hospitality Management, or a matching practical discipline.

• Professional Track Record: Minimum of 3 years of progressive experience acting as a Head Chef or Senior Sous Chef within a busy restaurant or hotel setup.

• Financial Acuity: Solid operational mastery of food cost mathematics, menu pricing strategy, and resource optimization.

• Health & Safety Knowledge: Practical understanding of Hazard Analysis Critical Control Point (HACCP) methodologies and local public health codes.

Tactical Skillsets

• Culinary Mastery: Elite cooking techniques across multiple cuisines coupled with a strong eye for visual plating aesthetics.

• Command Leadership: Authoritative yet supportive management style with the capacity to coordinate teams calmly within intense, high-temperature environments.

• Organizational Planning: Exceptional time-management skills, capable of supervising complex multi-course events alongside routine dining orders.

What We Offer

• Culinary Autonomy: Enjoy the professional creative freedom to shape a local menu and introduce your own signature creations.

• Operational Leadership: Take full strategic charge of a high-traffic hospitality engine, directly impacting brand expansion.

• Skill Consolidation: Enhance your dual capabilities in culinary artistry and commercial hospitality business management.

Send your CV for the Head Chef position, making sure to include the exact job title in the subject line of your email. Apply today and help bring energy and growth to our culinary operations.