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Head Chef

My Jobs In Kenya Nairobi-Kikuyu


Our client a reputable restaurant in Kikiyu-Nairobi is looking for a Head Chef

Job Summary

The Chef will ensure the overall quality and profitability of the Kitchen; making sure that all culinary systems function efficiently for customer satisfaction; the business achieves budgeted profit levels; management of other cooks, creating menu items and determining food inventory needs



  • Planning and directing food preparation and all culinary activities.
  • Ensuring consistent food preparation and the highest caliber of food presentation.
  • Checking the quality of raw and cooked food products to ensure that standards are met.
  • Ordering inventory of food products for the preparation and operation, of an efficiently run kitchen.
  • Training and developing all kitchen staff, providing input for their performance, conducting their appraisals and taking the disciplinary measures according to the values and guidelines of the organization.
  • Ensuring that the morale of the kitchen staff is maintained by practicing positive strategies to motivate staff, encourage self-esteem and efficiency.
  • Complying and maintaining of laws relating to food service establishments including but not limited to nutrition, sanitation, safety, employment law, fire, and health code regulations.
  • Maintaining cleanliness and hygiene in the kitchen and storerooms.
  • Ensuring the correct maintenance and use of all Kitchen equipment.
  • Maintaining complete knowledge of and complying with all departmental policies/ procedures/standards and continually training incoming and current kitchen staff.
  • Implementing measures to minimize food costs; exercising portion control for all items served and working with the Food & Beverage controller in establishing menu selling prices.
  • Ensuring strict adherence to the restaurant's recipes as per the set standards.
  • Creation of weekly schedules ensuring maintenance of adequate staffing levels to meet business demands and maintaining staff budgeting.
  • Arranging for equipment purchases and repairs
  • Performing administrative duties as needed.
  • Any other duties that the management may deem necessary.


  • Diploma in Culinary Science from a reputable institution
  • HACCP and hygiene training

More Details on Experience

  • 5 years’ food preparation experience, preferably in a high-volume restaurant.
  • Prior experience working as a sous chef or head chef will be an added advantage.

More Details on Skills

  • Excellent communication skills
  • Excellent organizational and management skills.
  • Good leadership and team building skills.
  • Knowledge of current food trends and best practices.
  • Strong safety and hygiene awareness
  • Capable of effectively & efficiently delegating multiple tasks.
  • Analytical skills
  • Ability to handle challenging situations and problem-solving skills.
  • Flexible attitude to working hours


Terms And Conditions

  • All applications should be submitted by 24th October 2021