Head Chef Job -Isiolo (40K)

• Lead, supervise, and coordinate all kitchen staff including chefs, cooks, and kitchen assistants.
• Assign daily duties and responsibilities to kitchen team members to ensure smooth workflow.
• Provide training, mentorship, and guidance to kitchen staff to improve culinary skills and operational efficiency.
• Monitor staff performance and provide feedback to maintain high productivity and service standards.
• Prepare and manage staff schedules to ensure adequate kitchen coverage during operating hours.
• Foster teamwork, discipline, and professionalism within the kitchen.

• Develop creative and appealing menus that align with customer preferences and business objectives.
• Plan daily meals and special dishes while considering ingredient availability and cost efficiency.
• Regularly review and update menus to introduce new dishes and maintain variety.
• Standardize recipes and portion sizes to ensure consistency in taste and presentation.
• Collaborate with management on promotional menus, special events, and seasonal offerings.

• Oversee the preparation and cooking of meals to ensure they meet quality, taste, and presentation standards.
• Personally prepare key dishes or supervise critical food preparation processes when necessary.
• Ensure meals are prepared in a timely manner to meet service demands.
• Conduct quality checks on ingredients and finished dishes before they are served.
• Maintain consistency in flavour, appearance, and portioning across all meals.

• Manage the day-to-day operations of the kitchen to ensure efficiency and productivity.
• Ensure proper use and maintenance of kitchen equipment and appliances.
• Monitor workflow to minimize delays and maintain smooth service during peak hours.
• Implement systems that improve kitchen productivity and operational efficiency.
• Ensure compliance with established operational procedures.

• Monitor stock levels of food ingredients and kitchen supplies.
• Prepare purchase requisitions and coordinate with management to ensure timely procurement.
• Inspect deliveries to ensure quality and accuracy of supplies received.
• Maintain proper storage and stock rotation practices (FIFO) to reduce spoilage and waste.
• Keep accurate records of inventory usage and stock levels.

• Manage food costs by monitoring portion control and minimizing wastage.
• Track kitchen expenses and recommend cost-effective purchasing strategies.
• Ensure efficient utilization of ingredients to maximize profitability.
• Identify opportunities to reduce operational costs without compromising quality.

• Ensure strict adherence to food safety and hygiene standards in the kitchen.
• Maintain cleanliness and sanitation of all kitchen areas, equipment, and utensils.
• Ensure proper food handling, storage, and preparation procedures are followed.
• Train kitchen staff on hygiene practices and safety regulations.
• Ensure compliance with local health and safety regulations.

• Work closely with management to improve food offerings and customer satisfaction.
• Provide regular reports on kitchen performance, food costs, and inventory levels.
• Address customer feedback related to food quality and service where necessary.
• Support management in planning catering services, special events, and operational improvements.

• Diploma in Hospitality Management, Culinary Arts, or a related field.
• Minimum of 3 years' experience as a Chef and at least 1-year experience as a Head Chef or in a supervisory kitchen role.
• Strong knowledge of culinary techniques, food presentation, and menu development.
• Proven leadership and team management skills.
• Knowledge of food safety standards and kitchen hygiene practices.
• Strong organizational, communication, and time-management skills.

• If you meet the above qualifications, skills and experience share CV on
• Interviews will be carried out on a rolling basis until the position is filled.
• Only the shortlisted candidates will be contacted.

Corporate Staffing