Executive Chef

Job Description

Lead and oversee all culinary operations across multiple restaurants, bars, banquet facilities, room service, executive lounges, and colleague dining areas.

Ensure the highest standards of food quality, presentation, consistency, and guest satisfaction.

Develop, implement, and continuously enhance menus that align with brand standards, market trends, and guest preferences.

Drive culinary innovation through seasonal promotions, themed events, and new dining concepts.

Manage day-to-day kitchen operations to ensure efficiency, productivity, and service excellence.

Monitor food production, portion control, and recipe adherence across all outlets.

Oversee banquet and catering operations for conferences, weddings, and special events.

Ensure compliance with Accor brand standards, food safety regulations, and hygiene requirements.

Lead and maintain HACCP and food safety programs throughout all kitchen operations.

Prepare and manage kitchen budgets, forecasts, and departmental business plans.

Monitor and control food costs, labor costs, inventory levels, and kitchen expenses.

Analyze financial results and implement strategies to improve profitability and operational performance.

Minimize food waste through accurate forecasting, inventory management, and cost-control initiatives.

Establish and maintain strong supplier relationships to ensure quality products and competitive pricing.

Conduct regular kitchen inspections to ensure cleanliness, organization, and safety standards are maintained.

Recruit, train, coach, and develop culinary team members to achieve high levels of performance and engagement.

Conduct performance evaluations and create development plans for culinary colleagues.

Build a positive, inclusive, and high-performing team culture.

Develop succession plans and support talent development initiatives.

Collaborate closely with Food & Beverage, Sales, Marketing, Revenue, and Operations teams to maximize business opportunities.

Handle guest feedback and complaints professionally and implement corrective actions where necessary.

Participate in strategic planning and contribute to the overall success of the property.

Drive sustainability initiatives, including waste reduction and responsible sourcing practices.

Stay informed of industry trends, culinary innovations, and emerging guest preferences.

Qualifications

Degree or Diploma in Culinary Arts, Hospitality Management, Hotel Management, or a related field.

Professional culinary certifications and Food Safety/HACCP certification preferred.

Minimum of 7-8 years of progressive culinary experience in luxury or upscale hospitality environments.

Minimum of 5 years' experience in a senior culinary leadership role as Executive Chef or Executive Sous Chef.

Proven experience managing multiple outlets and large-scale banquet operations.

Demonstrated success in controlling food costs, labor costs, and achieving financial targets.

Strong leadership, people management skills and employee engagement skills.

Proven ability to manage large, diverse culinary teams.

Strong business acumen and financial management skills.

Advanced knowledge of food costing, menu engineering, and inventory control.

Excellent communication and interpersonal skills.

Strong coaching, mentoring, and talent development capabilities.

Extensive knowledge of food safety, hygiene, and HACCP requirements.

Experience managing multiple dining concepts and banquet operations.

Strong attention to detail and commitment to quality.

Proficiency in Microsoft Office and hospitality management systems.

Ability to work collaboratively across departments and brands.

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Minimum qualifications

BA/BSc/HND , Diploma , Vocational

Requirements

Use the link(s) below to apply on company website.

Executive Chef

Outlets Manager

https://www.myjobmag.co.ke/apply-now/1309418