Head Chef (NGO)

Role Overview

Lead the kitchen operation for a high-volume hotel, coordinating food production across buffet, à la carte, banqueting, conferences and special events. You will guide the kitchen team, protect food quality and safety, and balance guest expectations with effective cost and stock control. Previous hotel pre-opening experience is essential.

Key Responsibilities

• Direct daily kitchen activity, coordinating preparation, cooking and service to meet agreed standards for quality, presentation, portions and timing.
• Plan and refine menus for hotel outlets and events, standardise recipes, and develop dishes suited to Kenyan and international tastes.
• Organise kitchen staffing, shifts and workload; coach team members and uphold standards of performance, discipline and collaboration.
• Apply HACCP principles and relevant Kenyan food safety and occupational health requirements to food handling, storage, preparation and kitchen sanitation.
• Manage food budgets and costs through stock monitoring, inventory checks, waste reduction and coordination with procurement and suppliers.
• Review guest comments and dietary requests, addressing issues and helping the team maintain reliable food quality and presentation.
• Work with the General Manager and other hotel departments to coordinate kitchen requirements for conferences, banquets, weddings, outdoor catering and other large events.

Requirements & Qualifications

• Diploma or bachelor’s degree in Culinary Arts, Hospitality Management, Food Production or a related discipline.
• At least three years in a Head Chef, Executive Chef or equivalent senior kitchen leadership role.
• Progressive culinary experience in a branded hotel or similarly established hospitality operation, including previous hotel pre-opening experience.
• Demonstrated capability in high-volume food production across buffet, à la carte, banqueting and conference catering.
• Knowledge of Kenyan and continental or international cuisine, menu planning, recipe standardisation and food presentation.
• Valid Food Handler’s Certificate; HACCP, food safety or other relevant culinary certification is an advantage.
• Willingness to work shifts, weekends, public holidays and special events as required.