Chefs at Helena's Kitchen

REQUIREMENTS

• Certificate or Diploma in Pastry and Bakery, Culinary Arts, or a related field from a recognized institution
• Minimum of 3-5 years' experience as a Pastry Chef or in a similar role in a hotel, restaurant, bakery, or hospitality establishment.
• Experience or knowledge in hot kitchen operations is an added advantage
• Proficiency in preparing croissants, cakes, desserts, breads, cookies, and other baked products.
• Knowledge of baking techniques, recipe development, ingredient measurements, and food presentation6 
• Ability to maintain consistent product quality, taste, texture, and presentation
• Knowledge of food safety, hygiene, sanitation, and proper food storage.
• Ability to manage stock, minimize wastage, and control ingredient costs
• Creativity, attention to detail, and ability to work under pressure and meet deadines
• Strong communication, teamwork, time-management, and organizational skills.
• Ability to follow recipes, maintain kitchen cleanliness, and adhere to company policies and procedures
• Flexibility to work shifts, weekends, and public holidays as required

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REQUIREMENTS

• Certificate or Diploma in Culinary Arts, Food Production, or a related field from a recognized institution.
• Minimum of 3-5 years' experience as a Line Chet or in a similar kitchen role.
• Strong skills in food preparation, cooking techniques, portion control, and food presentation
• Good knowledge of food safety, hygiene, and sanitation standards
• Ability to minimize food waste, control costs, manage stock and store food properly.
• Ability to work efficiently under pressure in a fast-paced restaurant environment.
• Strong teamwork, communication, and time-management skills, with discipline, creativity, reliability, and attention to detail
• Competence in handling kitchen equipment safely
• Flexibility to work shifts, weekends, and public holidays as required

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REQUIREMENTS

• Diploma or degree in Culinary Arts, Food Production, Hospitality Management, or a related field
• Minimum of 10 years' kitchen experience, including at least 7 years in a Head Chef, Executive Chef, or senior kitchen management role
• Proven skills in menu development, recipe standardization, food costing, pricing, and food presentation
• Strong knowledge of food safety, hygiene, sanitation, and HACCP principles
• Excellent leadership, team management, communication, and kitchen operations skills.
• Experience in inventory management, stocktaking, portion control, waste reduction, and kitchen budgeting.
• Ability to control food costs, maintain profitability, and ensure consistent food quality.
• Knowledge of diverse cuisines and cooking techniques, with strong creativity and attention to detail
• Ability to work under pressure, meet service deadlines, and maintain high standards.
• Valid food handlers medical certificate and compliance with food safety requirements in Kenya. Flexibility to work shifts, weekends, and public holidays as required.