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Head Chef
Head Chef
22
Karema
Job Views: 1931
Created Date: 2025-07-11
Experience: 5 - year
Salary: upto 10
Industry: 36
Openings: 1
Primary Responsibilities :
Job Title: Head Chef
Department: Food & Beverage
Detailed Work Profile
Menu Development and Innovation
- Create and design innovative menus showcasing culinary creativity.
- Develop seasonal menus with fresh, locally sourced ingredients.
- Collaborate with management to align menus with customer preferences and business goals.
Kitchen Management
- Oversee all kitchen operations, including food preparation, cooking, and presentation.
- Lead and supervise kitchen staff, providing guidance and training.
- Establish and enforce kitchen policies for cleanliness, hygiene, and safety.
Quality Control and Assurance
- Implement quality control measures for taste, presentation, and consistency.
- Regularly inspect ingredients, equipment, and storage areas for food safety.
- Address any food quality issues promptly.
Vendor Relations and Procurement
- Source high-quality ingredients and supplies from reputable vendors.
- Negotiate favorable terms and pricing.
- Manage inventory levels to minimize waste.
Budgeting and Cost Control
- Develop and manage kitchen budgets for food and labor costs.
- Implement cost-saving initiatives and efficient inventory management practices.
- Monitor food cost data for improvement opportunities.
Experience Requirements:
Contract Duration: 2 years
Location: Nairobi, Kenya
Experience Required
- Minimum 5 years of culinary experience, with at least 5 years in a high-volume, upscale dining environment.
- Previous leadership experience in a kitchen setting.
- Executive Chef or Sous Chef experience is highly desirable.
Education Profile
- Graduation: Culinary degree or equivalent certification from a recognized institute.
- Special Course: Advanced Culinary Techniques.
Personal Attributes
- Exceptional culinary skills and creativity.
- Strong leadership and interpersonal abilities.
- Thorough understanding of food safety regulations.
Communication Skills
- Strong communication skills to convey instructions clearly.
- Ability to collaborate effectively with management, vendors, and guests.
- Maintain composure and lead efficiently in high-pressure situations.
Languages Known
- Fluent in written and spoken English. Additional language skills are advantageous.
Key Competencies
- Extensive culinary knowledge, including diverse cuisines and cooking techniques.
- Effective leadership, communication, and teamwork skills.
- Positive attitude and passion for culinary innovation.
- Adaptability, resilience, and attention to detail.