Alternate Doors Head Chef Jobs in Kenya

Alternate Doors Head Chef Jobs in Kenya

  • Our Client a business class hotel is currently looking to hire a Head Chef.

    Role and Responsibilities

    Operational Management

  • Overall responsibility to oversee all of the kitchen operations.

  • Ensure the smooth running of operations and take corrective action to ensure compliance with recipes and food presentation standards as well as guest satisfaction.

  • Controlling food costs and overhead costs

  • Approximating kitchen costs and adhering to a budget for all purchases.

    Team Leadership

  • Providing feedback, advice and reports to the General Manager regarding changes within the restaurant, challenges, and trends as well as sharing with the kitchen team new communication.

  • Organizing duty and work schedules and optimization of the kitchen team.

  • Monitor adherence to general and deep cleaning schedules.

  • Routinely check that all the kitchen equipment and machines are in good working condition.

  • Responsible for hiring, managing, training and performance management of kitchen staff.

  • Disciplining staff in breach of hotel operating procedures and policies

    Quality Control

  • Actively checking and approving the quality of dishes prior to serving it to customers.

  • Confirming that all the food being sold is up to standard and fresh through monitoring order patterns and the daily stock levels.

  • Training the kitchen team about the interpretation of recipes, food production and presentation, correct portions and quality standards expected.

    Stock Management

  • Control and monitor stock levels and checking that FIFO policy is followed.

  • Confirm that all the menu items listed are available for sale.

  • Identify ingredients and other kitchen or store shortages and plan orders.

    Health, Hygiene and Safety

  • Ensure the highest level of hygiene is maintained in the kitchen in relation to food, the kitchen itself and personal hygiene.

  • Observe adherence to food safety guidelines and checks

  • Adopt and comply with health and safety
    procedures in the kitchen.

    Menu Development

  • Continuous interest in improving on existing menu items and creating new dishes with a focus on quality and variety.

  • Develop specials, promotions, buffet themes, cocktail menus, banquet menus and create standard recipe cards to ensure consistent quality

  • Keep abreast of market trends and products offered by competitors

    Relationship Management

  • Promote a culture of cooperation and mutual respect between co-workers.

  • Encourage a team-oriented working environment with open communication.


  • At least 5 years of experience in kitchen management.

  • At least 3 years of experience as a Sous chef preferably in a top class hotel or restaurant Proven track record.

  • Exceptional leadership and communication skills. Computer literate

  • Be familiar with developing menus and have outstanding cooking skills, demonstrate passion for food

  • Ability to work under pressure and with minimal supervision.

  • Organized and keen on details and quality.

  • Supervisory skills and ability to delegate and follow up on tasks.

  • Team-oriented with the ability to train others.
    Health and safety training certifications.

  • Diploma/Certificate in Food production or equivalent qualification

    Preferred Skills

  • Flexible and able to adapt to changes.

  • Familiarity with cost management procedures.

  • Interest in continuous improvement and able to take initiative.

  • In touch with the latest trends in cooking and best processes in the kitchen.

    How to Apply

  • Please send your CV to


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