Burn
Head Chef
Ruiru • Kenya
Burn
Head Chef
Ruiru • Kenya
Closed for applications
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Cook
Nairobi • Kenya
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Pastry Cook, Food Services
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LED Power Technologies (EA) K Ltd
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Closed for applications
Westlands Specialist Hospital
Cook
Nairobi • Kenya
Closed for applications
Huruma Nursing Home
Attachment Program- Nutritionists
Nairobi • Kenya
Closed for applications
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Glee Hotel
Food & Beverage Manager
Nairobi • Kenya
Closed for applications
Companies hiring now
Accor, Burn, Fairmont Hotels & Resorts, Huruma Nursing Home, Westlands Specialist HospitalProfession
Accounting, finance, banking, insurance,Administrative, clerical,Agriculture, fishing, forestry, wildlife,Business, strategic management,Construction,Customer support, client care,Design, arts,Electrical engineering,Energy, power,Engineering, architecture,Food, nutrition,General management, leadership,Government, community development, public services,Human resources,Information technology, software development, data,Installation, maintenance, repair,Legal,Manufacturing, operations, quality,Mechanical engineering,Media, communications, languages,Medical, health,Project, program management,Research, academy,Restaurant, hospitality, travel,Sales, marketing, promotion,Security,Skilled, manual labor,Sports, beauty, wellbeing,Teaching, training,Telecommunications,Transportation, logistics, driving,
Industry (Food, nutrition)
Seniority (Food, nutrition)
© Fuzu Ltd
Burn
Energy + 2 more
Description
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
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.
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