The Hot Kitchen Chef will prepare high-quality meals for large-scale catering events and daily client orders. The role requires strong culinary skills, including expertise in Kenyan dishes, barbecue, and other cuisines, as well as the ability to develop and execute catering, à la carte, and meal-preparation menus. The successful candidate must demonstrate consistency, efficiency, creativity, cost awareness, and strict adherence to food safety and hygiene standards.
Scope of Work and Key ResponsibilitiesA. Catering and Event Operations
- Prepare and cook hot meals according to approved menus, client specifications, and required service standards.
- Support bulk food production for weddings, corporate functions, private events, and other catering assignments.
- Prepare and execute barbecue menus, including appropriate preparation, seasoning, grilling, and presentation of meats and other suitable foods.
- Maintain consistency in food quality, taste, portioning, and presentation during high-volume service.
- Coordinate with other kitchen team members to ensure timely and efficient event service.
Daily Client Orders and Meal Preparation
- Prepare meals for walk-in, delivery, and pre-ordered clients.
- Ensure timely preparation, packaging, and dispatch of daily orders.
- Maintain consistent taste, portion sizes, and presentation across all orders.
- Support batch cooking and meal-prep production while maintaining food quality and safe storage practices.
- Monitor ingredient availability and stock levels for daily operations.
Menu Development and Food Costing
- Develop and contribute to catering menus, à la carte menus, and meal-prep menus based on client needs, market demand, and business objectives.
- Develop menu options for different events, client budgets, dietary preferences, and service requirements.
- Contribute creative ideas for new dishes, menu improvement, and product development.
- Assist with recipe standardization, portion control, food costing, and pricing recommendations.
- Identify opportunities to improve kitchen efficiency, profitability, and customer satisfaction.
Technical Culinary Skills
The candidate must demonstrate practical experience preparing the following at scale:
- Chapati
- Samosa
- Mahamri
- Mandazi
- Barbecue items, including grilled meats and suitable accompaniments
- A variety of hot meals and other dishes relevant to catering and daily food service
Kitchen Management, Hygiene, and Cost Control
- Maintain a clean, safe, and organized kitchen environment.
- Comply with applicable food safety, hygiene, and food-handling standards.
- Ensure proper food storage, stock rotation, and temperature control.
- Minimize food wastage and support effective ingredient and cost management.
- Supervise and guide kitchen assistants where necessary.
- Ensure kitchen equipment and workstations are used and maintained appropriately.
- Work collaboratively with management and other kitchen staff to meet operational targets.
- Adapt to changing menus, client requirements, and event schedules.
- Be available to work weekends, early mornings, and event-based schedules as required.
Required Qualifications and Experience
Applicants must demonstrate:
- Proven experience as a Hot Kitchen Chef in a catering company, hotel, restaurant, or similar establishment.
- Strong practical skills in preparing Kenyan dishes and producing chapati, samosa, mahamri, and mandazi at scale.
- Demonstrated barbecue skills and experience preparing grilled foods.
- Experience handling both bulk event catering and daily food production.
- Experience developing and executing catering, à la carte, and meal-prep menus.
- Knowledge of food costing, portion control, stock management, and waste reduction.
- Good understanding of food safety, hygiene, and proper food storage.
- Ability to work efficiently under pressure while maintaining high-quality standards.
- Strong organizational, communication, and teamwork skills.
- Reliability, flexibility, and a professional attitude.