Chef de Cuisine – Mediterranean Restaurant
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Serena Hotel is hiring a Chef de Cuisine to lead culinary operations of its Mediterranean restaurant in Nairobi. The role covers menu development, kitchen staff management, food cost control, and ensuring authentic Mediterranean cuisine standards.
- Lead Mediterranean kitchen operations at a flagship Nairobi hotel
- Design authentic Italian, Greek, Spanish, French, Lebanese, Turkish, and North African menus
- Requires 5+ years of culinary experience plus a Diploma or Degree in Culinary Arts
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Serena Hotel is hiring a Chef de Cuisine to lead culinary operations of its Mediterranean restaurant in Nairobi. The role covers menu development, kitchen staff management, food cost control, and ensuring authentic Mediterranean cuisine standards.
- Lead Mediterranean kitchen operations at a flagship Nairobi hotel
- Design authentic Italian, Greek, Spanish, French, Lebanese, Turkish, and North African menus
- Requires 5+ years of culinary experience plus a Diploma or Degree in Culinary Arts
- Full-time on-site role based in Nairobi with a deadline of 04/11/2026
- Responsible for food costing, quality control, and team supervision
AI job guide
Use this guide to check salary signals, requirements, documents, application steps and safety before you apply.
AI salary guide
Source salary availableThe source lists Open. Confirm the final pay, benefits, contract terms and allowances directly with the employer before accepting an offer.
Can you qualify for this role?
- Required5+ years of relevant experienceThe job post includes a minimum experience signal.
- RequiredEducation or certification mentioned in the postThe captured text mentions education, a diploma, certificate, or licence.
- PreferredPractical evidence in hospitality, entregador, ChefThe tags and summary point to skills connected with this role.
- RequiredAvailability to work in NairobiThe vacancy is associated with this location.
- UnclearComfort with the Full Time contract termsConfirm hours, duration, probation and benefits at the original source.
Documents to prepare
- Likely requiredUpdated CV
- Role specificCover letter or short employer message
- OptionalProfessional references
- Role specificAcademic or professional certificates
- VerifyID or passport only after verifying the employer
Application tips for this job
- Place your strongest Chef de Cuisine – Mediterranean Restaurant evidence in the first half of your CV.
- In your cover letter or employer message, connect your experience to Serena Hotel and the role in Nairobi.
- Add concrete examples related to hospitality, entregador, Chef, ideally with measurable outcomes or clear responsibilities.
- Follow the instructions from Corporate Staffing Kenya; avoid sending documents to unofficial contacts or copied links.
- Confirm the deadline, interview location and employer contact before sharing personal documents.
- Plan to submit before the listed deadline: 2026-11-04.
Source and safety check
- Corporate Staffing Kenya
- Original source link available
- Application method is clear
- Deadline is available: 2026-11-04
- No major risk signal was detected in the captured text.
Never pay for interviews, shortlisting, medical checks, uniforms, or job placement. Confirm every application at the original source before sharing personal documents. Report suspicious listing.
Interview preparation
- What experience makes you a strong fit for this Chef de Cuisine – Mediterranean Restaurant role in hospitality, entregador?
- How have you handled responsibilities similar to those in this job post?
- Are you available to work in Nairobi under the listed contract or schedule?
- Prepare examples with clear responsibilities, tools used and measurable outcomes.
- Review the source and research Serena Hotel before the interview.
Ask what the first priorities will be in the role and how success will be measured.
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Original source description
Job Title: Chef de Cuisine – Mediterranean Restaurant
Date Posted: 21/10/2026
Job Type: Full Time
Job Level: Middle
Employer: Serena Hotel
Industry: Hospitality
Salary: Open
Location: Nairobi
Country: Kenya
Deadline: 04/11/2026
Hospitality Jobs, Serena Hotel Jobs. Responsible for overseeing Mediterranean kitchen operations, developing menus and presentation standards, managing kitchen staff, and controlling food costs and inventory. Requires a Diploma or Degree in Culinary Arts, Food Production, or a related field, with at least 5 years of culinary experience. This is a full-time, on-site position based in Nairobi
Job Purpose
Nairobi Serena Hotel is seeking an experienced, creative, and quality-focused Chef de Cuisine to lead the culinary operations of our Mediterranean restaurant
. The successful candidate will design and execute an authentic, innovative, and commercially viable menu while ensuring consistency, quality, cost control, food safety, and an exceptional guest dining experience
.
The role requires strong, demonstrable expertise in the culinary traditions of the Mediterranean basin, particularly Southern European cuisines including Italian, Greek, Spanish, and southern French and Eastern and Southern Mediterranean cuisines, including Lebanese, Syrian, Turkish, Moroccan, Tunisian and Egyptian
. Prior hands-on experience preparing and leading menus across these cuisines is essential
.
Key Responsibilities
- Lead the day-to-day culinary operations of the Mediterranean restaurant kitchen, ensuring an efficient workflow, high productivity, and excellent service delivery.
- Design, develop, and implement authentic Mediterranean menus that demonstrate creativity, seasonality, commercial viability, and respect for the featured culinary traditions.
- Prepare, standardize, and maintain detailed recipes, including ingredients, methods of preparation, portion sizes, plating standards, allergen information, and yield controls.
- Conduct accurate food costing for all menu items and work closely with the Executive Chef and Cost Controller to maintain approved food cost targets.
- Ensure consistent quality, taste, presentation, portioning, and temperature of all dishes served from the restaurant’s kitchen.
- Carry out regular quality checks on raw ingredients, mise en place, cooked products, à la carte items, and final plate presentation.
- Train, coach, supervise, and motivate the kitchen team in Mediterranean cooking techniques, food safety, hygiene, presentation standards, and service expectations.
- Maintain high standards of food safety, sanitation, cleanliness, and storage in line with Nairobi Serena Hotel’s policies and applicable public health regulations.
- Monitor stock levels and ensure the proper use, storage, rotation, and control of ingredients, particularly specialty Mediterranean products.
- Work collaboratively with service teams to ensure menu knowledge, smooth guest communication, and prompt resolution of guest feedback relating to food quality or presentation.
- Introduce creative chef’s specials, tasting menus, promotions, and culinary concepts that enhance the restaurant’s reputation and guest experience.
- Ensure kitchen equipment is used properly, maintained in good working condition, and reported promptly when repairs or replacements are required.
Qualifications
- Professional training in Culinary Arts, Hotel Management, or Food Production.
- At least 3-5 years’ experience as a Chef de Cuisine, Sous Chef or Specialty Chef, in a reputable Mediterranean restaurant or comparable luxury hotel operation.
- Proven hands-on experience preparing authentic dishes from several Mediterranean culinary traditions, particularly Italian, Greek, Spanish, or southern French, Lebanese, Syrian, Turkish, Moroccan, Tunisian, and Egyptian cuisines.
- Excellent knowledge of Mediterranean ingredients and techniques, including olive oil cookery, grains, legumes, breads, mezze, pasta, rice dishes, seafood, grilled meats, vegetables, herbs, spices, marinades, sauces, and traditional desserts.
- Demonstrated experience in menu design, menu engineering, recipe writing, costing, portion control, and quality assurance.
- Strong leadership, organizational, planning, training, and team management skills.
- Good understanding of food hygiene, HACCP principles, kitchen safety, stock control, and waste management.
- Ability to communicate clearly and professionally in English, both verbally and in writing.
- Proven commercial awareness especially in food costing and cost control.