Head of Kitchen

Role Overview

Based in Karen, Nairobi, the Head of Kitchen will run the establishment’s daily kitchen operations, from coordinating food production to guiding the team through service. The role is central to delivering consistent, well-presented meals while keeping food safety, stock use and kitchen costs under control.

Key Responsibilities

• Organise daily kitchen workflow and schedule food preparation to meet service requirements.
• Lead, supervise and coach kitchen staff, assigning tasks and maintaining clear standards across the team.
• Check dishes for flavour, presentation, recipe consistency and correct portion sizes before and during service.
• Manage stock levels and ingredient use, oversee safe storage, and limit avoidable waste to support cost control.
• Maintain clean work areas and ensure food is handled and prepared in line with applicable hygiene and safety requirements.
• Coordinate the kitchen during busy periods, resolving operational issues to keep service running smoothly.
• Monitor kitchen equipment and alert management when repairs or maintenance are needed.
• Work with management on menu planning and practical improvements to kitchen operations.

Requirements & Qualifications

• Demonstrated experience in a senior kitchen role, such as Head Chef, Head of Kitchen, Sous Chef or a comparable position.
• Strong practical knowledge of food preparation, kitchen production and day-to-day kitchen operations.
• Experience leading and supervising kitchen staff.
• Working knowledge of food costing, portion control, inventory and stock management.
• Sound understanding of food hygiene, safe handling and food safety standards.
• Strong organisation, leadership and problem-solving skills, with the ability to maintain standards in a busy kitchen.
• Relevant culinary training or certification is an advantage.