About the role
The Head Chef will be responsible for managing the hotel's kitchen operations, ensuring the preparation and presentation of high-quality meals, and maintaining excellent food production standards.
The successful candidate will oversee kitchen staff, develop menus, manage food costs, monitor stock levels, and ensure compliance with food safety and hygiene regulations.
The Head Chef will work closely with hotel management and the Food and Beverage team to ensure efficient kitchen operations and customer satisfaction.
Key responsibilities
Lead and supervise all kitchen operations.
Plan, develop, and update food menus.
Prepare and oversee the preparation of meals according to hotel standards.
Ensure consistency in food quality, taste, presentation, and portion sizes.
Supervise, train, and evaluate kitchen employees.
Monitor food inventory, ingredient usage, and kitchen supplies.
Control food costs and minimize wastage.
Ensure proper food storage, handling, and preservation.
Maintain high standards of kitchen cleanliness and sanitation.
Ensure compliance with food safety and health regulations.
Coordinate food preparation for events, functions, and special guest requests.
Work with procurement to ensure timely availability of quality ingredients.
Introduce new dishes and improve existing recipes.
Monitor kitchen equipment and report maintenance requirements.
Prepare kitchen operational reports for management.
Minimum qualifications
Diploma or certificate in Culinary Arts, Food Production, Hospitality Management, or a related field.
Professional training in food preparation and kitchen management.
Knowledge of local and international cuisines.
Strong understanding of food safety, hygiene, and sanitation.
Excellent leadership and kitchen management skills.
Good communication and organizational abilities.
Ability to work under pressure and meet service deadlines.
Knowledge of food costing, menu planning, and inventory management.
Required experience
At least 2 years of relevant experience in a professional hotel, restaurant, or hospitality kitchen.
Previous experience as a Head Chef, Sous Chef, or senior kitchen supervisor is desirable.
Demonstrated ability to supervise and coordinate kitchen teams.
Experience in menu planning, food costing, and stock management.
Proven ability to maintain food quality and hygiene standards.
Experience preparing meals for different customer preferences and dietary requirements.
How to apply
Interested candidates should submit their applications to hrtulivuelegancehotels@gmail.com.
Applicants should attach:
An updated Curriculum Vitae (CV).
A cover letter.
Copies of relevant academic and professional certificates.
Contact details of at least three professional referees.
Position: Head Chef
Number of Positions: 1
Location: Boyani Market, Vihiga County.
Applications must be received by 9 November 2026.
Only shortlisted candidates will be contacted.