Executive Chef at Kenyatta University

Duties and Responsibilities:

• Creating unique and cuisine-appropriate menus that meet quality standards.
• Working with the Food and Beverage Manager to set item prices and ensure a seamless dining experience.
• Ensuring the kitchen and surrounding areas meet the set hotels’ standards and health code regulations.
• Monitoring inventory and purchasing supplies and food from approved vendors.
• Hiring, training, and supervising kitchen staff, and providing direction for all day-to-day operations.
• Identifying and introducing new culinary techniques and trends.
• Managing the budget, ordering supplies, and ensuring profitability.
• Providing exceptional service and ensuring guest satisfaction.

Skills and Qualifications:

• A degree or diploma in Culinary Arts or a related field from a reputable culinary school or college.
• Certifications such as HACCP and FSMS with focus on food safety and hygiene.
• At least 2 years of experience working in professional kitchens preferably 4or 5 star hotel.
• Experience in various types of cuisine and kitchen operations. Previous leadership roles, such as Head Chef or Sous Chef, demonstrating the ability to manage a team.