EXECUTIVE CHEF

Leads all kitchen operations across the main and banquet kitchens, ensuring consistent food quality, menu profitability, food safety, team performance and reliable production for restaurant and high-volume conference/banquet business.

Department

Food & Beverage – Kitchen

Reports To

F&B Manager

Experience Target

5–8 years leadership target; JD requires 8+ years professional kitchen experience

Salary Target

KES 100,000 - 150,000 per month

Employment Level

Leadership / HOD

JOB PURPOSE

Leads all kitchen operations across the main and banquet kitchens, ensuring consistent food quality, menu profitability, food safety, team performance and reliable production for restaurant and high-volume conference/banquet business.

KEY RESPONSIBILITIES

• Design, develop and cost menus for restaurant, bar and banquet operations in coordination with the F&B Manager.
• Oversee food preparation, taste, presentation, portioning and consistency across all kitchen sections.
• Manage kitchen staffing, shift schedules, deployment, recruitment, training and performance management.
• Plan kitchen production for large and simultaneous banquet/conference events across the hotel’s 16 halls.
• Control food cost, portion cost, wastage, spoilage, yield and inventory ordering.
• Approve kitchen requisitions and work with Purchasing/Stores to maintain quality specifications and appropriate stock levels.
• Ensure strict food safety, hygiene, HACCP and sanitation compliance throughout kitchen and food-storage areas.
• Supervise Sous Chefs and ensure clear station responsibilities, recipes, production plans and service handovers.
• Monitor equipment condition and coordinate preventive maintenance/repairs with Engineering.
• Develop standard recipes, portion specifications and production controls.
• Participate in menu engineering, pricing reviews and profitability improvement with F&B and Finance.
• Investigate food-quality complaints and implement corrective action.

MINIMUM REQUIREMENTS

• Culinary degree/diploma from a recognised culinary institution.
• 8+ years in professional kitchens, including 3+ years as Executive Chef or Head Chef.
• Demonstrated high-volume banquet and conference production experience.
• Strong menu costing/development, food-cost control, inventory and kitchen-team leadership skills.
• Food Safety/HACCP certification required.
• Ability to plan simultaneous restaurant and banquet production under time pressure.

KEY PERFORMANCE INDICATORS

• Food cost percentage and wastage
• Guest food-quality scores
• HACCP/hygiene compliance
• Banquet production accuracy and timeliness
• Kitchen payroll/productivity
• Menu gross profit and inventory variance