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