Head Chef

Job Title: Head Chef
Department: Food & Beverage

Detailed Work Profile

1. 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.

2. 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.

3. 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.

4. Vendor Relations and Procurement

   • Source high-quality ingredients and supplies from reputable vendors.
   • Negotiate favorable terms and pricing.
   • Manage inventory levels to minimize waste.

5. 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.

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.