HEAD CHEF
Job Description
R
HEAD CHEF
Ritz Hospitality
Food Services & Catering
Today
Easy apply
New
Nairobi
Full Time
Hospitality & Hotel
Confidential
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Job summary
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.
Min Qualification
Diploma
Experience Level
Mid level
Experience Length
3 years
Language Requirement
English
Work Type
Full Time
Working Hours
8 to 5
Applicant Location
Kenya
Job descriptions & requirements
LocationNairobi, Kenya
IndustryHospitality / Healthcare
Employment TypeFull-Time
DepartmentFood Production / Catering
PositionHead 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.
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