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Executive Chef
Impact HR
Mombasa 🇰🇪 Kenya
Posted 12 days ago (24 Aug 2026) Updated 11 days ago
Job Description
The Executive Chef leads all kitchen operations, ensuring high‑quality food preparation across multiple outlets. Responsibilities include menu development, cost management, staff recruitment and training, and maintaining strict hygiene standards. The role also oversees inventory control, food ordering, and performance evaluations of kitchen personnel. This senior position reports to senior management and drives culinary excellence.
Required Skills
Responsibilities
- • Oversee all food preparation across all kitchen outlets.
- • Plan, update, and revise menus for daily operations and special functions.
- • Develop and create new recipes.
- • Maintain food costs within approved budgets.
- • Prepare standardized recipes for newly created menus.
- • Participate in recruitment and selection of kitchen staff.
- • Ensure high standards of food production and presentation.
- • Ensure hygiene and sanitation standards are maintained in all kitchen outlets.
- • Conduct annual performance appraisals for subordinate staff.
- • Train, coach, and develop kitchen employees.
- • Maintain effective administrative operations within the Chef’s office.
- • Control food requisitions and market lists.
- • Order, receive, and inspect food supplies from stores.
- • Supervise proper storage and handling of food items.
- • Plan and communicate daily specials, house specials, and seasonal items.
- • Ensure buffet food displays are properly described and presented.
- • Monitor food utilization and minimize wastage.
- • Inspect prepared food and provide guidance for improvement where necessary.
- • Test and evaluate new food products and ingredients.
- • Monitor staff food preparation, quality, and portion control.
- • Receive and coordinate food orders from restaurants, room service, and other outlets.
- • Supervise food dispatch from kitchen stations to service staff.
- • Perform duties assigned by the General Manager.