Chef / Hotel Supervisor

Position : Chef / Hotel Supervisor

Location : Isinya Town, Kajiado County

Industry : Hospitality / Hotel

Employment Type: Full-Time

Working Days : Monday – Saturday

Working Hours : 7:00 AM – 9:00 PM, depending on operational requirements

Salary : Approximately 500/- per day

About the Role

Our client, a growing small hotel located in Isinya Town, is looking for a mature, hardworking and hands-on Chef / Hotel Supervisor to oversee the kitchen while also supporting the overall day-to-day operations of the hotel.

Key Responsibilities

Kitchen & Food Preparation

Prepare a variety of meals to a consistently high standard. Plan menus and recommend meals based on customer preferences and available ingredients. Ensure proper food preparation, presentation, hygiene and quality standards. Manage kitchen supplies, stock and ingredients effectively. Minimise food wastage and ensure proper portion control. Maintain cleanliness and organisation of the kitchen and food preparation areas.

Costing & Stock Management

Prepare and manage food costing for menu items. Monitor food costs and ensure meals are prepared within approved budgets. Monitor stock levels and communicate purchasing requirements. Ensure proper use and accountability of food supplies and kitchen equipment.

Hotel Supervision

Supervise the day-to-day operations of the hotel. Coordinate and supervise hotel staff to ensure smooth service delivery. Ensure customers receive friendly, efficient and professional service. Monitor cleanliness, orderliness and general presentation of the hotel. Handle routine customer concerns and escalate major issues to management. Ensure staff report to work on time and perform their assigned duties. Support management in implementing procedures that improve the hotel's operations and profitability.

Requirements

Previous experience as a Chef, preferably in a hotel, restaurant or hospitality environment. Must be an all-round chef with ability to prepare a variety of meals. Good understanding of food costing, portion control and stock management. Mature, responsible and able to work with minimal supervision. Ability to work under pressure in a busy hospitality environment. Must be willing to learn, grow and take ownership of the hotel's operations.