Executive Chef at Kabarak University

Key Responsibilities    

• Plan, develop, and continuously improve menus based on customer preferences, events, and emerging food trends
• Supervise food preparation, ensuring meals are produced on time, in the right quantities, and according to standard recipes
• Manage, train, delegate, and monitor kitchen staff to maintain high performance and service standards
• Control kitchen stocks, minimize food wastage, and ensure proper storage, ordering, hygiene, and safety practices
• Support overall catering operations, ensure compliance with government and ISO requirements, and control departmental costs and budgets

Qualifications and skills    

• Diploma holder in Culinary Arts from Kenya Utalii College or its equivalent
• Experience in In institutions of higher learning is and added advantage
• At least 5 year experience in a 4 star hotel kitchen in a similar position
• Knowledge in food control