Head Chef

12 Sep 2026 Head Chef at GMC Place Recruit candidates with Ease. 100% recruitment control with Employer Dashboard.We have the largest Job seeker visits by alexa rankings. Post a Job Company: GMC Place Location: Kenya State: Kitengela Job type: Full-Time Job category: Catering Jobs in Kenya Resubmit your Resume Today. Click Here to Start

• Prepare and maintain accurate food costings for all menu items, covering ingredients, quantities, yields, and wastage. • Establish and maintain target food-cost percentages, review menu-item profitability, and recommend adjustments where necessary. • Monitor food usage, wastage, spoilage, and over-portioning, and conduct regular stock checks, investigating significant variances. • Develop and maintain standardized recipes and recipe cards showing ingredients, exact quantities, preparation and cooking methods, yields, and portion sizes. • Establish and enforce standard portion sizes and train the kitchen team to follow set specifications. • Develop, implement, and enforce comprehensive Kitchen SOPs covering preparation, cooking, storage, cleaning, receiving, stock handling, equipment use, and closing procedures. • Maintain exceptionally high standards of kitchen hygiene, sanitation, temperature control, and cross-contamination prevention. • Implement daily, weekly, and monthly hygiene checklists and ensure full compliance with food-safety and public-health regulations. • Plan daily kitchen operations, prepare staff rosters, allocate duties, and supervise mise en place and service. • Lead, supervise, train, coach, and motivate chefs, cooks, and kitchen assistants. • Monitor inventory levels and enforce stock rotation using FIFO/FEFO principles. • Prepare kitchen requisitions based on actual operational requirements and check deliveries for quality, quantity, freshness, and specification. • Ensure all dishes meet established recipe and presentation standards, and correct inconsistencies in food quality. • Maintain complete and current documentation for recipes, food costs, portion sizes, stock checks, SOPs, and hygiene checklists. • Maintain a clean, organized, and safe kitchen environment in line with occupational health and safety standards.