Head Chef – Multi-cuisine

Role Overview

This is a live-in leadership position for an experienced chef who will build and run the kitchen of a new flagship multi-cuisine restaurant in Hargeisa, Somaliland. You will take charge of the pre-opening phase, developing the entire menu across Italian, Indian, and Chinese kitchens, and then lead daily cooking operations while training a newly assembled local team. Your ability to balance authentic recipe execution with strict cost and Halal controls will directly shape the restaurant's reputation from day one.

Key Responsibilities

• Design and standardise recipes, portion sizes, and ingredient specifications for Italian, Indian, and Chinese dishes, including fresh pizza bases, pasta sauces, classic curries, and wok-style stir-fries.
• Oversee the pre-opening kitchen setup, including layout checks, equipment testing, menu trials, and finalising the launch menu.
• Manage daily kitchen operations to maintain consistent food quality, plating standards, and preparation speed during peak service hours.
• Track and control food costs using recipe costing, yield analysis, and waste reduction techniques, while conducting weekly stock audits.
• Coordinate with local suppliers to source raw materials that meet both quality expectations and Halal certification standards.
• Recruit, train, and supervise local line cooks and kitchen assistants, focusing on cooking techniques, hygiene discipline, and efficient workflows.
• Enforce a strict zero-pork, zero-alcohol kitchen environment and ensure all storage, preparation, and serving areas comply with international food safety codes.
• Maintain daily sanitation schedules and oversee preventive maintenance for kitchen equipment to minimise downtime and safety risks.

Requirements & Qualifications

• At least five years of hands-on experience as a Head Chef or Senior Sous Chef in a high-volume restaurant, hotel kitchen, or similar fast-paced operation.
• Proven practical ability to cook Italian, Indian, and Chinese cuisines in one kitchen, with specific competence in pizza dough and sauces, North Indian curries, and Cantonese-style stir-fries.
• Valid food safety and hygiene certification; a culinary arts diploma from a recognised institution such as Kenya Utalii College is an added advantage.
• Demonstrated experience running a fully Halal kitchen, including supplier vetting, ingredient separation, and staff compliance training.
• Strong numerical and analytical skills for recipe costing, yield calculations, and food margin management.
• A patient, coaching-oriented leadership style suited to building the capability of a newly formed local kitchen brigade.
• Willingness to relocate full-time and live on-site in Hargeisa for the duration of a two-year renewable contract.
• Ability to pass a practical cooking assessment by preparing and presenting one curry, one Chinese dish, and one pizza, either live or via video demonstration.

What We Offer / Why Join

This is an expatriate assignment with a net monthly salary of USD 500, plus a complete relocation package. The employer provides staff accommodation, duty meals, round-trip flight tickets, visa and work permit processing, and medical cover, enabling you to focus fully on the kitchen. For a chef seeking international experience and the challenge of launching a brand-new restaurant concept, this role offers significant professional ownership and the opportunity to mentor a growing local team.