Plan, prepare, and execute menu items, ensuring quality and presentation standards are met.
Manage kitchen staff, including scheduling, training, and performance supervision.
Control inventory, manage ordering, and minimize food wastage to meet cost targets.
Maintain a clean, safe, and organized kitchen environment compliant with food safety regulations. Develop new recipes and contribute to continuous menu innovation.

REQUIREMENTS

Must be 30-35 years old
Minimum 2 years of experience as a Chef
Formal culinary training or a relevant catering/hospitality diploma is highly preferred.
Proven knowledge of food safety, sanitation, and hygiene standards (HACCP certification is a plus). Strong leadership, communication, and organizational skills.
Must be able to work flexible hours.

How to Apply

Send your cv to: jobs@peoplelink.co.ke with job title as the subject.

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