Experienced, disciplined Head Chef for GMC Karen to run daily kitchen operations, keep food quality high, lead kitchen staff, control costs and manage stock; reports to the General Manager.
Run daily kitchen operations so dishes match approved recipes, portions, presentation, and quality standards.
Monitor overall performance through regular floor and kitchen checks, and fix gaps quickly.
Support opening and closing routines covering readiness, cleanliness, and security.
Ensure orders leave the kitchen on time and coordinate with front-of-house for smooth service.
Write and enforce kitchen SOPs that promote consistency, efficiency, and accountability.
Plan daily prep and production based on demand, bookings, stock, and business activity.
Oversee safe thawing, preparation, storage, labelling, dating, and handling of food.
Pass on management instructions and action plans, and make sure they are carried out.
Lead supervisors across front-of-house, kitchen, and other areas toward daily operational and financial goals.
Monitor waste, portion control, theft, and other losses, and cut unnecessary costs.
Supervise kitchen staff, prepare duty rosters, manage leave, and keep staffing adequate during service.
Train staff on recipes, preparation, portioning, presentation, hygiene, safety, and SOPs, and keep training records.
Inspect equipment and facilities, report faults promptly, and follow up on repairs.
Investigate food complaints with front-of-house and put corrective actions in place to prevent repeats.
Find ways to improve menu performance, presentation, kitchen efficiency, and guest satisfaction.
Produce accurate daily, weekly, and monthly reports on stock, food costs, waste, variances, expiry, and performance.
Handle other kitchen duties assigned from time to time.
Requirements
Bachelor's degree in culinary arts, food production, food and beverage or hospitality management, or a related field.
5-6 years of restaurant, hotel, or hospitality experience, including at least 3 years as Head Chef, Sous Chef, or Kitchen Manager.
Proven skills in kitchen supervision, menu planning, recipe standardization, portion control, and food presentation.
Strong knowledge of food safety, hygiene, storage, labelling, and sanitation.
Experience in stock management, food costing, stocktaking, FIFO, waste control, and inventory reconciliation.
Experience with inventory or POS systems; knowledge of the Pilot system is a bonus.
Ability to build duty rosters, train staff, and monitor performance.
Understanding of kitchen equipment operation, maintenance, and safe handling.
Ability to work under pressure, juggle competing priorities, and meet service timelines.
Commercial awareness to balance food quality with cost efficiency.
To apply: email hrofficer@optiven.co.ke. Applications are free; only shortlisted candidates will be contacted.
Done for you
We'll apply to this for you
Denidel's HR team submits and tracks the application on your behalf.
