CHEF (HOT KITCHEN)

JOB TITLE CHEF (HOT KITCHEN)

NATURE OF JOB FULL TIME

INDUSTRY HOSPITALITY

SALARY KSHS.30,000-35,000

JOB LOCATION JOGOO ROAD

DUTIES AND RESPONSIBILITIES

Food Preparation & Production

• Prepare, cook, and present high-quality hot meals in accordance with approved recipes, portion sizes, and presentation standards.
• Complete mise en place activities and ensure all ingredients, equipment, and workstations are ready before service.
• Prepare a variety of local and international dishes while accommodating approved dietary and allergy requirements.

Food Quality & Safety

• Ensure all food is handled, prepared, and stored in compliance with food safety, hygiene, and HACCP standards.
• Monitor food quality throughout preparation and service to maintain consistency in taste, appearance, and freshness.
• Maintain a clean, organized, and sanitary hot kitchen, ensuring compliance with occupational health and safety requirements.

Inventory & Cost Control

• Monitor inventory levels, request replenishments, and participate in stock-taking activities.
• Apply FIFO principles, proper food labeling, and correct storage practices to preserve food quality.
• Minimize food waste and support cost control by adhering to standardized recipes and portion control.

Kitchen Operations

• Operate and maintain kitchen equipment safely, reporting faults or maintenance needs promptly.
• Coordinate with other kitchen sections to ensure efficient meal production and timely service.
• Assist in menu planning, recipe development, and implementation of new menu items where required.

Teamwork & Supervision

• Supervise, coach, and support junior kitchen staff to ensure compliance with kitchen standards and procedures.
• Foster effective teamwork and communication to maintain smooth kitchen operations during service.
• Participate in departmental meetings, training, and continuous improvement initiatives.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Diploma or Degree in Culinary Arts, Professional Cookery, Food Production, or a related field.
• Minimum of 2–3 years experience in a professional hot kitchen within a hotel, restaurant, resort, or catering establishment.
• Experience preparing both local and international cuisine is preferred.
• Experience working in a high-volume food production environment is an added advantage.
• Strong culinary skills and knowledge of cooking techniques.
• Good understanding of food safety, sanitation, and hygiene standards.
• Ability to work efficiently under pressure in a fast-paced kitchen.
• Excellent time management and organizational skills.

HOW TO APPLY

If you meet the above qualifications, skills and experience share CV on recruitment@britesmanagement.com Interviews will be carried out on a rolling basis until the position is filled. Only the shortlisted candidates will be contacted.