JOB TITLE |
HEAD CHEF |
NATURE OF JOB |
FULL TIME |
INDUSTRY |
HOSPITALITY |
SALARY |
KSHS. 150,000 |
JOB LOCATION |
WESTLANDS |
DUTIES AND RESPONSIBILITIES
Menu Development & Culinary Innovation
- Design and develop creative and profitable menus in line with current food trends, seasonality, and guest preferences.
- Regularly review and update menu offerings to maintain competitiveness and guest interest.
- Lead the development of signature dishes and seasonal specials that elevate the dining experience.
Kitchen Operations Management
- Oversee day-to-day kitchen operations ensuring smooth workflow, efficiency, and quality output.
- Coordinate with procurement for sourcing quality ingredients at competitive prices.
- Manage food preparation timelines to ensure timely delivery of all orders.
Team Leadership & Staff Management
- Supervise, train, and mentor all kitchen staff including sous chefs, line cooks, and stewards.
- Conduct regular performance reviews and support staff development through continuous training.
- Foster a culture of discipline, creativity, and excellence within the kitchen.
Quality Assurance & Hygiene
- Enforce consistent quality and presentation of all food items served.
- Ensure compliance with food safety and hygiene standards as per local and international regulations.
- Conduct routine kitchen inspections and maintain cleanliness and organization.
Cost Control & Budgeting
- Monitor food costs, portion control, and kitchen wastage to achieve set targets.
- Develop and manage kitchen budgets in collaboration with the Finance and Operations teams.
- Suggest and implement strategies for cost efficiency without compromising quality.
Customer Satisfaction & Feedback
- Collaborate with the front-of-house team to ensure customer preferences and feedback are incorporated into menu design and service.
- Address customer complaints related to food quality or service promptly and professionally.
KEY REQUIREMENT SKILLS AND QUALIFICATION
- Minimum of 10 years’ experience in a five-star kitchen environment, with at least 3 years in a senior leadership role.
- Culinary degree or equivalent professional training from a recognized institution.
- Proven ability to develop high-quality, commercially successful menus.
- Strong leadership, communication, and interpersonal skills.
- Thorough knowledge of food hygiene, safety, and sanitation standards.
- Passion for culinary arts, innovation, and delivering exceptional guest experiences.
- Ability to work under pressure in a fast-paced, high-volume environment.
HOW TO APPLY
- If you meet the above qualifications, skills and experience share CV on jobs@britesmanagement.com
- Interviews will be carried out on a rolling basis until the position is filled.
- Only the shortlisted candidates will be contacted.