Head Chef (NGO) – Nairobi, Kenya

• Lead daily kitchen operations to ensure high-quality meal preparation and timely service across all food areas.
• Develop and update menus, standardise recipes, and introduce new dishes for various catering services including buffet, à la carte, banqueting, and conferences.
• Supervise, train, schedule, and manage kitchen staff to maintain productivity, discipline, and teamwork.
• Maintain food hygiene, sanitation, storage, and preparation standards following HACCP principles and Kenyan food safety regulations.
• Manage kitchen budgets, monitor food costs, control waste, conduct stock takes, and collaborate with procurement and suppliers for cost efficiency.
• Monitor guest satisfaction, address dietary needs and feedback, and ensure consistent food quality and presentation.
• Coordinate with the General Manager and other departments to support smooth delivery of events such as conferences, banquets, weddings, and outdoor catering.

• Diploma or Bachelor's degree in Culinary Arts, Hospitality Management, Food Production, or related field.
• Significant culinary experience in a branded hotel or established hospitality operation.
• At least 3 years in a senior kitchen leadership role such as Head Chef or Executive Chef.
• Previous hotel pre-opening experience is mandatory.
• Strong experience in managing banqueting, buffet, à la carte, conference catering, and high-volume food production.
• Knowledge of Kenyan and continental/international cuisine, menu development, recipe standardisation, and food presentation.
• Valid Food Handler's Certificate.
• HACCP, Food Safety, or other professional culinary certification is preferred.
• Flexibility to work shifts, weekends, public holidays, and special events.

Apply on the employer's application page. The closing date for applications is Monday, 23 November 2026.