Head Chef

Kenya·Kiambumid

Head ChefFood Service

0 views0 saves0 applied

Apply Now

Quick Summary

Overview

About the roleBurn is looking for a Head Chef who will oversee all kitchen and cafeteria operations, ensuring high standards of food quality, hygiene, cost control, and operational efficiency.

Technical Tools

Head ChefFood Service

About the role
Burn is looking for a Head Chef who will oversee all kitchen and cafeteria operations, ensuring high standards of food quality, hygiene, cost control, and operational efficiency. The role also involves leading kitchen staff, managing inventory and procurement processes, and driving continuous improvement across food service operations.
Duties and Responsibilities

Oversee overall kitchen operations and ensure efficient coordination of all activities.
Ensure consistent food quality, taste, portioning, and presentation across all meals.
Develop and implement menus that are cost-effective, nutritious, and aligned to operational needs.
Ensure strict compliance with food safety, hygiene, and sanitation standards.
Control kitchen costs and ensure operations remain within approved budget limits.
Monitor food preparation processes to ensure quality, consistency, and adherence to standards.
Monitor inventory levels and oversee procurement planning and stock control.
Process SRQs and PRs using Microsoft Dynamics NAV.
Prepare and analyze daily, weekly, and monthly reports on food cost, consumption, and wastage.
Identify opportunities to reduce food wastage and improve operational efficiency.
Lead staff training, supervision, and performance management.
Ensure proper planning and allocation of kitchen resources across all shifts.
Handle escalated operational issues and resolve food quality or service complaints.
Maintain and improve the cafeteria’s operational standards and service quality.
Ensure proper use, maintenance, and safety of kitchen equipment and facilities.
Drive continuous improvement in kitchen processes and productivity.
Other duties assigned by management.

Skills and Experience

Diploma/Degree in Culinary Arts, Hospitality, or related field
Minimum 2–5 years’ experience in a commercial/institutional kitchen
Experience managing high-volume food production
Strong leadership and team management skills
Knowledge of food safety and hygiene standards
Basic experience with ERP systems (e.g. Microsoft Dynamics NAV)
Proficiency in Microsoft Excel

Qualified Female Candidates encouraged to Apply

BURN does not charge a fee at any stage of the recruitment process (application, interview, meeting, processing, training, or any other fees).