Head Chef / Sous Chef at CDL Human Resource

Position Summary:

• Our client seeks a talented and experienced Head Chef/Sous Chef to lead their kitchen operations in Nanyuki. The ideal candidate will have a passion for culinary excellence, strong leadership skills, and the ability to innovate while maintaining high standards in food preparation and service.

Key Responsibilities:

Kitchen Operations:

• Oversee all aspects of kitchen operations, including food preparation, presentation, and service.
• Develop and maintain standard operating procedures to ensure efficiency and quality.
• Ensure compliance with health, safety, and hygiene standards.

Menu Development:

• Design creative, seasonal, and cost-effective menus that cater to customer preferences.
• Incorporate local and international cuisine to appeal to a diverse clientele.
• Regularly update the menu based on customer feedback and trends.

​​​​​​​Team Leadership:

• Recruit, train, and mentor kitchen staff to maintain a cohesive and high-performing team.
• Schedule shifts and manage staff performance and development.
• Foster a culture of teamwork and continuous improvement.

​​​​​​​Inventory and Cost Control:

• Manage inventory, ensuring adequate stock levels of ingredients and supplies.
• Negotiate with suppliers for high-quality ingredients at competitive prices.
• Monitor food costs and minimize waste to achieve budgetary goals.

 Customer Satisfaction:

• Ensure consistent delivery of high-quality dishes that meet or exceed customer expectations.
• Actively address and resolve any issues related to food quality or service.

 Culinary Innovation:

• Stay updated on culinary trends and incorporate innovative techniques and presentation styles.
• Organize and lead culinary events, tastings, and promotions to enhance the restaurant's profile.

Requirements

Qualifications and Experience:

• Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field.
• Minimum of 5 years of experience in a similar role, preferably in fine dining or high-volume kitchens.
• Exceptional culinary skills and a deep understanding of various cuisines.
• Strong leadership, organizational, and time-management abilities.
• Proficiency in kitchen equipment, inventory management, and food cost analysis.
• Certification in food safety and hygiene is an added advantage.