Head Chef
AI summary
GMC Place in Kitengela is hiring an experienced, cost-conscious Head Chef to lead its Back-of-House team. The role covers full kitchen management including food costing, recipe standardization, SOP implementation, hygiene and food safety, inventory and purchasing, and team leadership. The posting lists clear qualifications, experience requirements, and skill expectations.
- Senior kitchen leadership role with full Back-of-House responsibility
- Strong focus on food costing, cost control, and menu profitability
- Requires 5+ years’ experience, including 2–3 years as Head Chef or supervisor
- Diploma or Degree in Culinary Arts, Hospitality, or related field required
- Food safety/HACCP knowledge and valid food handler’s certificate expected
- Based in Kitengela, Kenya, with a full-time contract
AI job guide
Use this guide to check salary signals, requirements, documents, application steps and safety before you apply.
AI salary guide
Not enough public dataNot enough public salary data is available for this exact role. Before applying, prepare to ask about gross pay, benefits, contract length, probation period, transport and any allowances.
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 cleaning, hospitality, ChefThe tags and summary point to skills connected with this role.
- RequiredAvailability to work in Not specifiedThe 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 Head Chef evidence in the first half of your CV.
- In your cover letter or employer message, connect your experience to GMC Place and the role in Not specified.
- Add concrete examples related to cleaning, hospitality, Chef, ideally with measurable outcomes or clear responsibilities.
- Follow the instructions from JobWeb Kenya; avoid sending documents to unofficial contacts or copied links.
- Confirm the deadline, interview location and employer contact before sharing personal documents.
- Prepare a polite question about pay, benefits and contract terms for later interview stages.
Source and safety check
- JobWeb Kenya
- Original source link available
- Application method is clear
- Deadline not specified
- 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 Head Chef role in cleaning, hospitality?
- How have you handled responsibilities similar to those in this job post?
- Are you available to work in Not specified under the listed contract or schedule?
- Prepare examples with clear responsibilities, tools used and measurable outcomes.
- Review the source and research GMC Place before the interview.
Ask what the first priorities will be in the role and how success will be measured.
Similar jobs to consider
Use AI to apply better
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Original source description
Job Summary
We are seeking to hire an experienced, cost-conscious, and highly competent Head Chef to lead our Back-of-House team. The successful candidate will take full responsibility for the overall management of the kitchen, ensuring that every dish is produced consistently, efficiently, hygienically, and within the approved food-cost targets. The role carries direct accountability for food costing and cost control, recipe standardization and portion control, implementation of kitchen Standard Operating Procedures, hygiene and food safety, inventory and purchasing, and the leadership, training, and discipline of the entire kitchen team. This role requires strong leadership, a high level of integrity, and the ability to safeguard kitchen margins while protecting the reputation of the establishment through consistent food quality and safety.
Responsibilities
- Prepare and maintain accurate food costings for all menu items, covering ingredients, quantities, yields, and wastage.
- Establish and maintain target food-cost percentages, review menu-item profitability, and recommend adjustments where necessary.
- Monitor food usage, wastage, spoilage, and over-portioning, and conduct regular stock checks, investigating significant variances.
- Develop and maintain standardized recipes and recipe cards showing ingredients, exact quantities, preparation and cooking methods, yields, and portion sizes.
- Establish and enforce standard portion sizes and train the kitchen team to follow set specifications.
- Develop, implement, and enforce comprehensive Kitchen SOPs covering preparation, cooking, storage, cleaning, receiving, stock handling, equipment use, and closing procedures.
- Maintain exceptionally high standards of kitchen hygiene, sanitation, temperature control, and cross-contamination prevention.
- Implement daily, weekly, and monthly hygiene checklists and ensure full compliance with food-safety and public-health regulations.
- Plan daily kitchen operations, prepare staff rosters, allocate duties, and supervise mise en place and service.
- Lead, supervise, train, coach, and motivate chefs, cooks, and kitchen assistants.
- Monitor inventory levels and enforce stock rotation using FIFO/FEFO principles.
- Prepare kitchen requisitions based on actual operational
Requirements
- and check deliveries for quality, quantity, freshness, and specification.
- Ensure all dishes meet established recipe and presentation standards, and correct inconsistencies in food quality.
- Maintain complete and current documentation for recipes, food costs, portion sizes, stock checks, SOPs, and hygiene checklists.
- Maintain a clean, organized, and safe kitchen environment in line with occupational health and safety standards.
- Uphold and enforce dress code, grooming, punctuality, honesty, and professionalism, setting the standard for the kitchen team.
- Diploma or Degree in Culinary Arts, Hospitality Management, Food and Beverage Production, or a related field.
- KCSE Certificate.
- A minimum of 5 years’ professional kitchen experience, with at least 2–3 years in a supervisory or Head Chef position.
- Proven
Experience
- in food costing and kitchen cost control.
- Demonstrated
- developing standardized recipes and implementing kitchen SOPs.
- Strong working knowledge of food hygiene, sanitation, and food-safety practices, with a valid food handler’s certificate.
- managing kitchen inventory, purchasing, wastage, and stock control.
- Certification in food safety/HACCP is an added advantage.
- handling POS, inventory, and stock-management systems, and proficiency in Microsoft Excel and Office Suite.
- Skills
- Expertise in food costing, kitchen cost control, and menu profitability analysis.
- Strong knowledge of recipe development, standardization, and portion control.
- Sound understanding of food hygiene, sanitation, and HACCP principles.
- High level of integrity, honesty, and attention to detail.
- Excellent organizational, planning, and time-management skills.
- Effective communication and interpersonal skills.
- Ability to work under pressure, manage multiple priorities, and maintain composure during service.
- Strong leadership, supervision, and staff-training skills.
- Problem-solving, sound judgement, and a continuous-improvement mindset.