Executive Chef – Kenyan & International Cuisine
Salary Range: KES 100,000 – 150,000/month
Reports to: [General Manager / F&B Director / Owner]
Direct Reports: Junior Cooks, Kitchen Staff
Position Summary
The Executive Chef will lead all kitchen operations, overseeing a diverse menu spanning Kenyan and International cuisine, with curry delicacies as the kitchen's signature specialty. The role combines strong culinary versatility with hands-on kitchen management and staff leadership.
Key Responsibilities
Culinary & Menu
Bring strong expertise in curry preparation (spice blending, regional curry styles, authentic flavor balancing) as the kitchen's signature offering
Plan and develop menus that blend Kenyan traditional dishes with International cuisine, alongside the curry specialty line
Ensure consistent taste, presentation, and quality across all cuisine categories
Measurement & Quantity Control
Standardize recipes and portion sizes across all menu categories to control costs and reduce waste
Monitor ingredient quantities, yields, and batch consistency across shifts
Track stock usage against production output
Kitchen Management
Oversee daily kitchen operations across all sections, ensuring smooth workflow from prep to service
Enforce food safety, hygiene, and sanitation standards
Manage inventory, supplier relationships, and kitchen equipment upkeep
Team Leadership
Supervise, mentor, and coordinate junior cooks and kitchen staff
Lead recruitment, onboarding, and training of new kitchen personnel
Build a disciplined, collaborative kitchen culture across diverse cuisine stations
Overall Accountability
Own the kitchen's overall performance — quality, efficiency, cost control, and staff development
Report on kitchen performance, challenges, and improvement plans to management
Requirements
Proven experience as a Chef/Executive Chef with strong versatility across Kenyan and International cuisines
Demonstrated expertise in curry cooking (a must — will be tested/evaluated)
Experience managing kitchen teams and training junior staff
Strong knowledge of portion control, costing, and inventory management
Culinary certification/diploma preferred
Excellent leadership, organizational, and communication skills this work location is nairobi