Nairobi Safari Club is seeking a dynamic and experienced Executive Chef to lead its kitchen team. The successful candidate will ensure culinary excellence, maintain high food quality standards, enforce hygiene and safety compliance, and manage cost efficiency across all kitchen operations.

Key Responsibilities

Menu Development & Culinary Standards

Create and update menus with seasonal, cost-efficient, and innovative dishes.

Ensure consistency in taste, presentation, and portion control.

Deliver high-quality food preparation for both restaurant and banquet functions.

Food Safety & Compliance

Enforce strict hygiene, HACCP, OSHA, and food safety standards.

Ensure full compliance with health inspections and hospitality regulations.

Procurement & Cost Control

Oversee food procurement and conduct daily quality/quantity checks.

Minimize waste, control food costs, and maintain accurate inventory levels.

Team Leadership & Training

Recruit, train, and mentor kitchen staff while fostering motivation and professionalism.

Conduct regular performance reviews and enforce grooming standards.

Operational Efficiency & Safety

Implement and monitor workplace safety protocols, including fire drills and emergency procedures.

Collaborate with other departments to ensure seamless guest experiences.

Participate in management meetings, operational planning, and policy compliance.

Skills & Competencies

Strong knowledge of food preparation techniques, menu planning, and kitchen operations.

Proven leadership and team management skills with excellent communication.

Expertise in food cost control, supplier negotiations, and profitability strategies.

In-depth understanding of HACCP, OSHA, and industry health/safety protocols.

Proficiency in inventory management, forecasting, and culinary software tools.

Knowledge of fire safety, evacuation procedures, and emergency handling.

Experience & Qualifications

Four-year college degree in hospitality or related field (culinary degree highly preferred).

Minimum 5 years’ experience as an Executive Chef in a 4- or 5-star hotel, preferably with an international brand.