Job Role

The Chef is responsible for preparing and presenting quality meals in line with the establishment’s menu, recipes and service standards. The role involves food preparation, maintaining kitchen hygiene, monitoring ingredients and stock, and ensuring that meals are prepared safely, consistently and on time. The ideal candidate is creative, organised, reliable and able to work effectively in a busy kitchen.

PURPOSE OF THE ROLE

•  Prepare quality meals that meet established standards for taste, presentation and portion size.

•  Ensure timely preparation and service of meals.

•  Maintain high standards of food safety, kitchen hygiene and cleanliness.

•  Manage ingredients and kitchen supplies responsibly while minimising wastage.

•  Support smooth day-to-day kitchen operations and teamwork.

DUTIES AND RESPONSIBILITIES

A. Food Preparation & Cooking

•  Prepare and cook meals according to the menu, recipes and customer requirements.

•  Ensure food is properly seasoned, cooked and presented before service.

•  Prepare ingredients through washing, peeling, cutting, marinating and portioning.

•  Maintain consistency in food quality, taste, portion sizes and presentation.

•  Accommodate reasonable special meal requests and dietary requirements where applicable.

B. Kitchen Operations & Service

•  Plan and organise daily food preparation to support timely meal service.

•  Ensure all kitchen equipment, utensils and workstations are ready for use.

•  Coordinate with service staff to ensure orders are prepared and served promptly.

•  Monitor food preparation during busy service periods and manage competing priorities.

•  Store, label and handle prepared food appropriately.

C. Food Safety, Hygiene & Cleanliness

•  Maintain cleanliness and hygiene in all kitchen areas, equipment and utensils.

•  Observe food safety procedures, including correct food handling, storage and temperature control.

•  Prevent cross-contamination by maintaining proper separation of raw and cooked foods.

•  Ensure ingredients are fresh and safe for use and report any food safety concerns.

•  Follow applicable health, safety and sanitation requirements.

D. Stock Control & Cost Management

•  Monitor kitchen stock and communicate replenishment requirements in good time.

•  Check the quality, quantity and freshness of ingredients received.

•  Use ingredients efficiently and minimise food wastage.

•  Maintain proper storage and rotation of food supplies using the first-in, first-out principle.

•  Report damaged, expired or insufficient stock to the supervisor.

E. Teamwork & General Responsibilities

•  Work collaboratively with other kitchen and service team members.

•  Provide guidance or support to kitchen assistants where required.

•  Maintain a professional attitude and discipline while on duty.

•  Follow instructions from the supervisor and contribute to an efficient kitchen environment.

•  Perform any other related duties assigned by management.

Qualification

•  Certificate or Diploma in Food Production, Culinary Arts, Catering or a related field.

•  At least 2 years’ experience working as a Chef or in a similar kitchen role.

•  Practical knowledge of food preparation methods, cooking techniques and menu execution.

•  Knowledge of food hygiene, food safety and kitchen sanitation practices.

•  Ability to work in a fast-paced environment and manage time effectively.

 COMPETENCIES

•  Knowledge of kitchen equipment and safe handling procedures.

•  Menu execution and ingredient management.

•  Stock monitoring and waste reduction.

•  Attention to detail and commitment to quality.

•  Creativity and willingness to learn.

•  Reliability, discipline and accountability.

•  Ability to work under pressure and adapt to changing demands.

 REMUNERATION

Gross Monthly Salary: KES 25,000.