Job Purpose

To lead and manage the kitchen operations by delivering consistently high-quality, creatively presented meals, ensuring adherence to hygiene, cost controls, and guest satisfaction. The role will play a key part in repositioning the hotel’s culinary offering as an innovative, value-driven, and locally-inspired dining experience.

Key Responsibilities

• Design seasonal and event menus with unique, attractive presentation standards
• Oversee all hot kitchen and cold kitchen activities, including prep, cooking, and plating; ensure adherence to SOPs
• Review and create innovative menus regularly, testing the quality of new menu additions and clients\’ feedback
• Manage food cost targets, monitor waste, and lead monthly stock takes
• Enforce high standards of cleanliness and compliance with HACCP
• Recruit, train, supervise and appraise the kitchen team, fostering creativity, discipline and a coaching environment
• Liaise with guests for special dietary needs or feedback
• Maintain accurate records of kitchen records as required, i.e food costs, stock reports, etc.
• Oversee kitchen operations, maintenance of all equipment, and troubleshoot any hazards
• Plan and execute catering for in-house events, conferences, and banquets

Qualifications & Experience

• Bachelor’s Degree, Diploma or Higher Diploma in Culinary Arts, Food Production, Hospitality or related roles from a recognized institution.
• Minimum 3 years’ experience as a Head Chef or Senior Sous Chef in a full-service hotel or restaurant.
• Experience in a setting with banqueting, à lacarte, and buffet services
• Proven record in menu creation, cost management, and kitchen leadership.
• Knowledge of African and continental cuisines, with a flair for modern presentation.
• Certification in Food Safety or HACCP is highly desirable
• Computer literacy (Word, Excel, Outlook; knowledge of inventory systems advantageous)

Technical & Behavioral Competencies

• Advanced culinary skills in both hot and cold kitchen production
• Ability to create, test, and cost new menus regularly
• Stock and cost control management
• Strong knowledge of health, hygiene, and safety standards
• Basic budgeting and food cost percentage management
• Menu engineering and innovation
• Kitchen equipment operation and maintenance oversight
• Creative and innovative in menu design and presentation
• A natural leader who motivates and inspires teams
• Decisive and calm under pressure, with strong problem-solving skills
• Customer-focused, responsive, and service-oriented
• Attention to detail with a strong commitment to quality
• Highly organized with excellent time management
• Clear and professional in both verbal and written communication
• Ethical, reliable, and dependable in all responsibilities