Hospitality

Executive Chef At Peponi House Preparatory School

Peponi House Preparatory School·Nairobi, kenya·Full Time·Onsite
HospitalityFull TimeOnsite
-

Position Overview

We are seeking a highly experienced and strategic Executive Chef to lead culinary operations across three sites (Kindergarten, Primary School, and Secondary School). The successful candidate will oversee multiple kitchen teams, deliver nutritionally balanced meals for children aged 3 18 years, ensure operational efficiency, and drive cost-effective, sustainable food programs. This role requires strong leadership, nutritional expertise, multi-site operational management, and a passion for delivering high-quality, child-friendly cuisine at scale.

Required Qualifications & Experience

  • Proven experience as an Executive Chef or Head Chef in multi-site or large-scale catering.
  • Experience in school, institutional, or high-volume catering preferred.
  • Strong knowledge of child and adolescent nutrition.
  • Formal culinary qualifications.
  • Food Safety Level 3 (or equivalent).
  • Strong financial and budget management skills.
  • Demonstrated leadership and team development experience

Key skills

BA/BSc/HND
Apply Now
Send your CV along with a cover letter tohr@peponihouse.sc.ke

Please use the job title as the subject line of your email.

At a glance

Company

Peponi House Preparatory School

Location

Nairobi, kenya

Employment

Full Time

Work style

Onsite

Experience

Valid until

Not specified

Created

September 14, 2026

More opportunities

Similar roles you might like

Senior Horeca Business Development Executive Premium Foodservice At Cdl Human Resource

CDL Human Resource

Nairobi, kenya

full-time

You will: Build and convert a strong pipeline of HoReCa accounts across Nairobi. Open new business with hotels, restaurants, QSRs, caterers, and institutions. Conduct chef visits, product trials, and demonstrations. Manage key accounts from order placement through delivery. Resolve service issues quickly to protect customer relationships. Achieve monthly revenue, volume, and gross margin targets. Protect pricing while maintaining healthy accounts receivable. Provide market intelligence on competitors, pricing, and opportunities. Requirements Mandatory Requirements (Must Have) To be considered, you must have: 5+ years' HoReCa/Foodservice sales experience in Kenya Bachelor's degree in Business, Sales, Marketing, Hospitality, Food Science, or a related field. Experience selling meat, poultry, seafood, or chilled/frozen products Strong knowledge of cold chain handling, FIFO, and food safety Ability to discuss meat cuts, yields, portion sizes, and specifications with executive chefs Experience managing complex chef orders and custom specifications Proven success protecting margins while managing customer credit and collections Valid Kenyan driving licence Preferred Experience: Relationships with Serena, Sarova, Fairmont, Kempinski, Radisson, Tribe, Hemingways, Mövenpick, and similar hotel groups Airline, institutional, or hospital catering experience HACCP or food safety certification Experience with Halal-compliant supply chains Benefits Vehicle or transport allowance Airtime allowance Performance pay based on volume, gross margin, and collections discipline

3 days ago

Food Experience Manager – Kenya At Wilderness

Wilderness

Kenya, kenya

Full-Time

We are dedicated to authentic, genuine service and delivering the warmest hospitality with passion. We are humble, generous and empathetic towards everyone within our collective, whether we are welcoming and hosting guests, working alongside colleagues or collaborating with partners, communities or governments. We are inclusive and have fun expanding the wor Food Experience Manager – Kenya PRIMARY PURPOSE Managing the Food Experience team to deliver on and exceed guests’ expectations in camp. The Food Experience manager acts as a support to teams and/or individuals in order to fulfil their potential within Wilderness whilst driving the company processes, systems and standards. KEY RESPONSIBILTY AREAS Create and implement an annual Food Strategy for the Kenyan Camps with the Group Food Experience Manager, including team structure, strategic goals and guest feedback enhancement. Create Product improvement Plans for each camp to ensure that our offering is unique and up to date with trends and innovations in the industry. Manage and guide the Food experience team ensuring that KRA’s are being followed and goals are achieved. Monitor guest feedback and trends, actioning any training or changes necessary to correct them. Ensure training content is kept up to date according to changes in policies, procedures and/or minimum standards. Ensure every camp offers special dietary menus with clear vegetarian, vegan, gluten-free, dairy-free, nut-free and other key options. Train culinary teams on substitutions, cross-contamination prevention and confidently handling special dietary needs. Define and oversee structured food budgets per camp, monitor purchasing and stock and provide financial reviews to maintain quality and accountability. Implement and track food waste reduction systems, train teams on minimizing waste and build a culture of sustainability. Lead staff retention by offering career development, mentorship, regular feedback and employee recognition to reduce turnover. Launch a company internship program by partnering with schools and institutes, providing structured, hands-on learning with clear goals and mentorship. Justify and secure a dedicated training budget by demonstrating the long-term value of upskilling teams, improving guest satisfaction, reducing errors and increasing operational efficiency. Continually drive the Wilderness values, brand purpose and environmental mandate Identify potential in staff and work to mentor / develop them. Be present when external trainer trips are happening and travel with them to the camps. Carry out employee assessments as and when required. Assist with staff on-boarding and induction when required. Work closely and maintain open communication with other trainers and relevant operations departments to ensure a unified approach. SPECIALITY FOCUS AREAS Including but not limited to: Menu Maintenance ensuring that seasonal menus are in place and being followed and any changes and enhancements needed are made and communicated with the Group Food Experience manager before being implemented. Recipe Folders/boxes Ensure that recipe cards or folders are up to date and in good order. Par stocks Par stock sheet creation and maintenance to ensure that the camps are ordering correctly according to their menus. Supplier Relations Ensure that the relationships with suppliers are maintained and that regular meetings and visits are made to discuss any feedback and new processes. Auditing Conduct regular camp food audits, by means of the Wilderness auditing protocol, and feedback to the Operations Manager. Ensure commitments and timelines to rectify any issues are agreed on and followed up accordingly. Monthly Reporting and meetings with the Group FEM Ensure that a monthly report is sent to the Group Food Experience manager within deadlines and containing the correct feedback, be available for monthly feedback meetings. Group Environmental Standards Ensure that the group sustainability standards are being adhered to and met in all the camps. Recruitment of Senior Food Team Recruitment of the executive chefs, chef trainers and any other senior member of the food team Management of the central training kitchen if applicable Ensure that the central kitchen is well run and managed to carry out training courses and supply the camps with basic products. COMPETENCIES A National Diploma in Culinary Arts and/or Hospitality Management or equivalent. A minimum of 5 years’ experience within the hospitality industry. Experience in handling international guests and seasoned travellers will give an added advantage. Computer skills (MS Office suite). Outstanding people skills and ability to communicate. Know how to manage and work in a team. Strong verbal skills, both written and spoken. Keen eye for detail. High levels of energy and enthusiasm to drive the guest experience. A desire to improve staff skills and to motivate them constantly. Ability to manage and to meet set targets. Don't Keep Share!: WhatsApp Tweet

12 days ago

Food Experience Manager - Kenya At Wilderness

Wilderness

Nairobi, kenya

full-time

PRIMARY PURPOSE Managing the Food Experience team to deliver on and exceed guests' expectations in camp. The Food Experience manager acts as a support to teams and/or individuals in order to fulfil their potential within Wilderness whilst driving the company processes, systems and standards. KEY RESPONSIBILTY AREAS Create and implement an annual Food Strategy for the Kenyan Camps with the Group Food Experience Manager, including team structure, strategic goals and guest feedback enhancement. Create Product improvement Plans for each camp to ensure that our offering is unique and up to date with trends and innovations in the industry. Manage and guide the Food experience team ensuring that KRA's are being followed and goals are achieved. Monitor guest feedback and trends, actioning any training or changes necessary to correct them. Ensure training content is kept up to date according to changes in policies, procedures and/or minimum standards. Ensure every camp offers special dietary menus with clear vegetarian, vegan, gluten-free, dairy-free, nut-free and other key options. Train culinary teams on substitutions, cross-contamination prevention and confidently handling special dietary needs. Define and oversee structured food budgets per camp, monitor purchasing and stock and provide financial reviews to maintain quality and accountability. Implement and track food waste reduction systems, train teams on minimizing waste and build a culture of sustainability. Lead staff retention by offering career development, mentorship, regular feedback and employee recognition to reduce turnover. Launch a company internship program by partnering with schools and institutes, providing structured, hands-on learning with clear goals and mentorship. Justify and secure a dedicated training budget by demonstrating the long-term value of upskilling teams, improving guest satisfaction, reducing errors and increasing operational efficiency. Continually drive the Wilderness values, brand purpose and environmental mandate Identify potential in staff and work to mentor / develop them. Be present when external trainer trips are happening and travel with them to the camps. Carry out employee assessments as and when required. Assist with staff on-boarding and induction when required. Work closely and maintain open communication with other trainers and relevant operations departments to ensure a unified approach. SPECIALITY FOCUS AREAS Including but not limited to: Menu Maintenance ensuring that seasonal menus are in place and being followed and any changes and enhancements needed are made and communicated with the Group Food Experience manager before being implemented. Recipe Folders/boxes Ensure that recipe cards or folders are up to date and in good order. Par stocks Par stock sheet creation and maintenance to ensure that the camps are ordering correctly according to their menus. Supplier Relations Ensure that the relationships with suppliers are maintained and that regular meetings and visits are made to discuss any feedback and new processes. Auditing Conduct regular camp food audits, by means of the Wilderness auditing protocol, and feedback to the Operations Manager. Ensure commitments and timelines to rectify any issues are agreed on and followed up accordingly. Monthly Reporting and meetings with the Group FEM Ensure that a monthly report is sent to the Group Food Experience manager within deadlines and containing the correct feedback, be available for monthly feedback meetings. Group Environmental Standards Ensure that the group sustainability standards are being adhered to and met in all the camps. Recruitment of Senior Food Team Recruitment of the executive chefs, chef trainers and any other senior member of the food team Management of the central training kitchen if applicable Ensure that the central kitchen is well run and managed to carry out training courses and supply the camps with basic products. COMPETENCIES A National Diploma in Culinary Arts and/or Hospitality Management or equivalent. A minimum of 5 years' experience within the hospitality industry. Experience in handling international guests and seasoned travellers will give an added advantage. Computer skills (MS Office suite). Outstanding people skills and ability to communicate. Know how to manage and work in a team. Strong verbal skills, both written and spoken. Keen eye for detail. High levels of energy and enthusiasm to drive the guest experience. A desire to improve staff skills and to motivate them constantly. Ability to manage and to meet set targets.

12 days ago

Executive Chef At Peoplelink Consultants Ltd

Peoplelink Consultants Ltd

Nairobi, kenya

full-time

RESPONSIBILITIES Design, cost, and engineer menus for restaurant, bar, and banquet operations in coordination with F&B and Finance. Oversee daily food preparation, taste, presentation, portioning, and overall quality consistency across all kitchen sections. Manage kitchen staffing, scheduling, recruitment, training, and performance management while supervising Sous Chefs and station handovers. Plan and execute kitchen production for simultaneous, high-volume banquet and conference events across the hotel's 16 halls. Control food costs, wastage, spoilage, inventory ordering, and approve kitchen requisitions with Purchasing/Stores. Maintain strict HACCP, food safety, hygiene, and sanitation standards throughout all kitchen and storage areas. Monitor equipment condition and coordinate preventative maintenance and repairs with Engineering. Investigate food-quality complaints promptly and implement corrective action plans. RESPONSIBILITIES Culinary degree or diploma from a recognized institution. 8+ years of professional kitchen experience including at least 3+ years as an Executive Chef or Head Chef. Demonstrated experience in high-volume banquet and conference catering. Strong expertise in menu costing, food-cost control, inventory management, and kitche team leadership. Active Food Safety / HACCP certification required. Proven ability to coordinate simultaneous restaurant and banquet operations under time pressure

14 days ago