Chef

Position Overview

We’re looking for a hands-on chef who loves seafood and coastal Swahili cooking. You’ll cook breakfast, lunch and dinner in a small, busy kitchen, and you’ll be just as comfortable cleaning a whole crab as running a dinner service for 30.

What you’ll do

1. Prepare and cook fresh seafood daily: whole fish, crab, prawns, octopus and lobster. That includes cleaning, filleting and portioning.
2. Cook authentic Swahili dishes such as coconut curries, pilau, biryani, chapati, mahamri and samaki wa kupaka.
3. Run breakfast, lunch, dinner and afternoon tea, plus group lunches for excursion guests.
4. Cook on our open-fire grill and smoker, including grilled and smoked fish, meats and chicken.
5. Keep the kitchen clean, safe and compliant with food safety (HACCP) standards.
6. Control stock, ordering and waste, using fresh local catch wisely.
7. Help develop menus and specials using local ingredients.

What we’re looking for

• At least 3 years as a cook or chef in a hotel, resort or restaurant.
• Proven seafood experience, including handling, cleaning and cooking whole fish and shellfish.
• Experience cooking Swahili or coastal cuisine. Coast hotel experience is a strong plus.
• Pastry chefs are welcome, but you must also have real hot-kitchen experience. You’ll cook mains, not only desserts.
• Nice to have: grill or BBQ experience, buffet and event catering, menu costing, and experience leading junior kitchen staff.

Qualifications

1. A certificate or diploma in culinary arts, food production or a related field.
2. A valid food handler’s certificate, or willingness to get one.
3. Stable work history and good references.
4. Willing to live and work in Shimoni, including weekends and the December–January festive peak.

How to apply: Apply on Fuzu with your CV and answer the pre-screening questions . Shortlisted candidates will do a cook test.