B
CHEF
Brites Management Services Limited
Nairobi 🇰🇪 Kenya
Posted 15 days ago (21 Aug 2026) Updated 11 days ago
How to Apply
• · If you meet the above
Job Description
The chef leads daily meal preparation and cooking in accordance with menu specifications, ensuring high standards of taste, presentation, and food safety. Duties cover planning specials, managing kitchen operations, monitoring stock, minimizing waste, and supervising junior staff. Candidates should possess a culinary degree or diploma and at least two years of experience in a restaurant or hotel kitchen. Strong knowledge of food hygiene, sanitation, and kitchen equipment is required.
Qualifications & Requirements
- • Degree or diploma in Culinary Arts, Food Production, Hospitality or a related field.
- • Minimum of two years’ experience working as a chef in a restaurant or hotel kitchen.
- • Strong knowledge of food preparation techniques and kitchen operations.
- • Good understanding of food hygiene, sanitation and safety standards.
- • Ability to work under pressure and manage multiple tasks effectively.
- • Excellent organizational and time‑management skills.
Required Skills
Responsibilities
- • Plan and execute daily meal preparation in accordance with menu requirements.
- • Prepare, cook and present meals to established quality and presentation standards.
- • Ensure consistency in taste, portioning and food quality.
- • Develop daily specials and contribute ideas for menu improvements.
- • Monitor food preparation processes to ensure timely service.
- • Organize and manage kitchen activities to ensure smooth daily operations.
- • Ensure adequate preparation of ingredients and proper storage of food items.
- • Monitor stock levels and communicate replenishment needs to management.
- • Minimize food wastage through effective inventory and portion control practices.
- • Maintain high standards of food hygiene, sanitation and cleanliness at all times.
- • Ensure compliance with food safety regulations and kitchen operating procedures.
- • Properly handle, store and label food products to prevent contamination.
- • Maintain cleanliness of kitchen equipment, workstations and food preparation areas.
- • Inspect ingredients and finished dishes to ensure quality standards are met.
- • Ensure meals are prepared and served in a timely manner.
- • Address any food quality concerns promptly and professionally.
- • Work closely with kitchen and service staff to ensure efficient operations.
- • Support a positive and collaborative working environment.
- • Assist in training junior kitchen staff when required.