Your SEO optimized title

Job Detail


Do you have experience in international cuisines?

Job Overview

Category : Hospitality and Culinary Arts
Experience(s) : 4 Year
Location : Meru
Job Type: Entry Level
Job Kind : Full Time
Highest Educational Level : A Diploma/Certificate in Food and Beverage production
Salary :

Client Overview

Our client is situated near the base of Mt. Kenya & is one of Kenya’s oldest and most private safari ventures. This place is as much a home as it is a truly unique and personal 5* safari experience. They are urgently looking for a chef to join their team immediately.

Key Responsibilities:

  • Plan and direct food preparation and culinary activities
  • Prepare and cook foods of all types
  • Modify menus or create new ones that meet quality standards
  • Estimate food requirements and food costs
  • Supervise kitchen staff’s activities
  • Rectify arising problems or complaints
  • Comply with nutrition and sanitation regulations and safety standards
  • Maintain a positive and professional approach with coworkers and customers
  • Determine how food should be presented and create decorative food displays
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Demonstrate new cooking techniques and equipment to staff
  • Supervise and coordinate activities of cooks and workers engaged in food preparation
  • Check the quality of raw and cooked food products to ensure that standards are met.
  • Exploring opportunities to add value to job accomplishments
  • Collecting cooking materials from stores as and when required.
  • Perform Other duties as and when assigned by the lodge management

 Key Qualifications:

  • A Diploma/Certificate in Food and Beverage production
  • At least 4 years working experience in a similar position
  • Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals.
  • Demonstrate real passion for menu planning and leadership
  • Good knowledge HACCP and other procedures in Food Production.
  • Must be well conversant with international cuisines
  • Must be aged between 30-40 years
  • Experience in a 5* Lodge/ Hotel is a must
  • Ideal candidate must be available to start working immediately
  • Male candidates are encouraged to apply
  • Other benefits: Accommodation, meals & pension