Select your preferred method of interaction and let's move forward together Do you have questions? Talk with our experts within the next 30 minutes or schedule a consultation at your preferred time. Want to feel confident about your next step? We can provide a tailored overview of our thorough vetting process. Ready to unlock talent? Kickstart your hiring journey with a simple request for talent profiles! Contract Duration: 2 years Location: Nairobi, Kenya Experience Requirements: Experience Required - Minimum 5 years of culinary experience, with at least 5 years in a high-volume, upscale dining environment. - Previous leadership experience in a kitchen setting. - Executive Chef or Sous Chef experience is highly desirable. Education Profile - Graduation: Culinary degree or equivalent certification from a recognized institute. - Special Course: Advanced Culinary Techniques. Personal Attributes - Exceptional culinary skills and creativity. - Strong leadership and interpersonal abilities. - Thorough understanding of food safety regulations. Communication Skills - Strong communication skills to convey instructions clearly. - Ability to collaborate effectively with management, vendors, and guests. - Maintain composure and lead efficiently in high-pressure situations. - Fluent in written and spoken English. Additional language skills are advantageous. - Extensive culinary knowledge, including diverse cuisines and cooking techniques. - Effective leadership, communication, and teamwork skills. - Positive attitude and passion for culinary innovation. - Adaptability, resilience, and attention to detail. Primary Responsibilities : Job Title: Head Chef Department: Food & Beverage Detailed Work Profile Menu Development and Innovation - Create and design innovative menus showcasing culinary creativity. - Develop seasonal menus with fresh, locally sourced ingredients. - Collaborate with management to align menus with customer preferences and business goals. - Oversee all kitchen operations, including food preparation, cooking, and presentation. - Lead and supervise kitchen staff, providing guidance and training. - Establish and enforce kitchen policies for cleanliness, hygiene, and safety. Quality Control and Assurance - Implement quality control measures for taste, presentation, and consistency. - Regularly inspect ingredients, equipment, and storage areas for food safety. - Address any food quality issues promptly. Vendor Relations and Procurement - Source high-quality ingredients and supplies from reputable vendors. - Negotiate favorable terms and pricing. - Manage inventory levels to minimize waste. Budgeting and Cost Control - Develop and manage kitchen budgets for food and labor costs. - Implement cost-saving initiatives and efficient inventory management practices. #J-18808-Ljbffr