Head Chef / Kitchen Manager

Hospitality

K sh 240,000 – 275,000 gross / month

Openings: 1 Location: Nairobi – Flagship outlet Overview Our client is looking for a Head Chef/Kitchen Manager to lead kitchen strategy menu engineering, vendor management, cost control, and people development while delivering consistent quality at scale. Key Responsibilities: - Own menu design and engineering to CM targets. - Lead ordering, vendor relationships, and price negotiations. - Control food cost via portioning, planning, and waste reduction. - Maintain HACCP documentation; pass hygiene audits. - Recruit, train, roster; manage performance and succession. - Collaborate with FOH on promotions and events; analyze results. Education & Experience: - Diploma in Culinary Arts; management coursework is an advantage. - 6–10 years, including multi-section leadership. Skills & Tools: - Tools: recipe/inventory software, thermologgers, Excel/BI. - Skills: leadership, menu engineering, vendor negotiation, budgeting. KPIs: - Food cost %; kitchen labor %; guest food ratings; audit scores. Work Conditions: - Variable hours; late nights during events. Compensation (Kenya) KES 240,000–275,000/month (+ bonus eligibility). Benefits: - Medical, uniform/laundry, meals. Growth Path: Executive Chef → F&B/Operations leadership.