HEAD CHEF

Job description

Location: Nairobi, Kenya Industry: Hospitality / Healthcare Employment Type: Full-Time Department: Food Production / Catering Position: Head Chef Job Summary Our client, a Nairobi-based hospital organisation primarily serving its staff, is seeking an experienced, creative, and highly organised Head Chef to oversee daily kitchen operations and food production. The successful candidate will be responsible for planning menus, supervising food preparation, maintaining high standards of food quality and presentation, managing kitchen staff, and ensuring compliance with food safety, hygiene, and HACCP standards. The ideal candidate should have strong culinary expertise, excellent leadership abilities, and experience managing a busy institutional, hospital, hotel, or large-scale catering kitchen. Key Responsibilities Kitchen Management and Food Production • Oversee daily kitchen operations and ensure timely preparation and service of meals. • Plan, coordinate, and supervise food production to meet daily catering requirements. • Develop balanced, nutritious, and varied menus suitable for staff catering. • Ensure consistency in food quality, taste, portion sizes, and presentation. • Supervise food preparation, cooking, plating, and service processes. Staff Supervision and Leadership • Lead, train, and supervise kitchen staff, including cooks, chefs, and kitchen assistants. • Allocate duties, prepare work schedules, and monitor staff performance. • Maintain discipline, teamwork, and high standards of professionalism within the kitchen. • Identify staff training needs and provide guidance on food preparation and hygiene practices. Food Safety and Quality Control • Ensure strict compliance with food safety regulations, hygiene standards, and HACCP principles. • Monitor food storage, handling, preparation, and temperature-control procedures. • Conduct routine kitchen inspections to maintain cleanliness and sanitation. • Ensure proper labelling, stock rotation, and safe storage of food supplies. • Identify and address potential food safety risks and quality concerns. Inventory and Cost Management • Monitor food stock levels and coordinate timely procurement of ingredients. • Control food costs through effective portion management and minimising wastage. • Maintain accurate records of stock usage, kitchen supplies, and food production. • Work within allocated kitchen budgets while maintaining quality standards. • Monitor supplier quality and ensure ingredients meet the required standards. Operational Coordination • Coordinate with management and relevant departments to understand daily catering requirements. • Ensure meals are prepared and served according to agreed schedules. • Handle feedback and resolve food quality or service-related concerns. • Recommend improvements to kitchen processes, menus, and operational efficiency. Qualifications and Experience • Must be 35 years of age or above. • Diploma in Food Production, Culinary Arts, Hotel Management, or an equivalent qualification. • At least 3 years of relevant experience as a Head Chef, Sous Chef, Senior Chef, or in a similar kitchen leadership position. • Previous experience in a hospital, hotel, institutional catering facility, restaurant, or largescale food production environment is highly desirable. • Demonstrable knowledge of food safety, hygiene management, and HACCP principles. • Experience managing kitchen teams and overseeing high-volume food production. • Knowledge of menu planning, food costing, inventory management, and portion control. • Relevant food handling and food safety certification will be an added advantage. Required Skills and Competencies • Strong leadership, team management, and staff supervision skills. • Excellent culinary, food preparation, and presentation skills. • Strong knowledge of food hygiene, safety, and quality assurance. • Excellent menu planning and nutritional awareness. • Good inventory management and cost-control skills. • Strong organisational and time-management abilities. • Ability to work under pressure and manage multiple kitchen operations. • Excellent communication and interpersonal skills. • High levels of integrity, accountability, creativity, and attention to detail. • Ability to maintain consistent food quality while meeting operational budgets. Key Performance Expectations The successful candidate will be expected to: • Maintain consistent food quality and presentation. • Ensure timely preparation and service of meals. • Maintain high standards of kitchen hygiene and food safety. • Effectively supervise and develop kitchen staff. • Control food costs and minimise wastage. • Ensure compliance with applicable food safety standards and procedures.

Responsibilities

• Kitchen Management and Food Production
• Oversee daily kitchen operations and ensure timely preparation and service of meals.
• Maintain discipline, teamwork, and high standards of professionalism within the kitchen.
• Identify staff training needs and provide guidance on food preparation and hygiene practices.
• Food Safety and Quality Control
• Ensure strict compliance with food safety regulations, hygiene standards, and HACCP principles.
• Monitor food storage, handling, preparation, and temperature-control procedures.
• Conduct routine kitchen inspections to maintain cleanliness and sanitation.

Requirements

• Develop balanced, nutritious, and varied menus suitable for staff catering.
• Ensure consistency in food quality, taste, portion sizes, and presentation.
• Supervise food preparation, cooking, plating, and service processes.
• Staff Supervision and Leadership
• Lead, train, and supervise kitchen staff, including cooks, chefs, and kitchen assistants.
• Ensure meals are prepared and served according to agreed schedules.
• Handle feedback and resolve food quality or service-related concerns.
• Recommend improvements to kitchen processes, menus, and operational efficiency.