Diploma or degree in Culinary Arts, Food Production, Hospitality Management, or a related field
Minimum of 10 years' kitchen experience, including at least 7 years in a Head Chef, Executive Chef, or senior kitchen management role
Proven skills in menu development, recipe standardization, food costing, pricing, and food presentation
Strong knowledge of food safety, hygiene, sanitation, and HACCP principles
Excellent leadership, team management, communication, and kitchen operations skills.
Experience in inventory management, stocktaking, portion control, waste reduction, and kitchen budgeting.
Ability to control food costs, maintain profitability, and ensure consistent food quality.
Knowledge of diverse cuisines and cooking techniques, with strong creativity and attention to detail
Ability to work under pressure, meet service deadlines, and maintain high standards.
Valid food handlers medical certificate and compliance with food safety requirements in Kenya. Flexibility to work shifts, weekends, and public holidays as required.