Chef

by Brightermonday Kenya in Food & Beverage Hospitality Trades

6 days left

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Job role insights

Date posted

June 27, 2026
Closing date

July 18, 2026
Location

Kakamega Kenya
Career level

Mid Level
Qualification

Professional Certificate
Experience

2–5 Years

Description

Key Responsibilities

Prepare and cook dishes according to the menu and restaurant standards.
Ensure all food is prepared with proper seasoning, portion control, and presentation.
Maintain consistent quality and taste in all menu items.
Assist with menu planning, including daily specials and seasonal updates.
Ensure proper use of ingredients to minimize waste.
Maintain cleanliness, organization, and hygiene across all kitchen areas.
Ensure compliance with food safety and sanitation standards.
Monitor equipment and report any maintenance or repair needs.
Manage prep schedules to ensure smooth and timely service during restaurant hours.
Maintain inventory of food supplies, ingredients, and kitchen tools.
Assist with ordering and receiving deliveries to ensure stock freshness and accuracy.
Control portion sizes and minimize wastage to support cost efficiency.
Coordinate with Front of House staff to ensure timely service.
Support and train junior kitchen staff when needed.
Communicate effectively with colleagues and management to maintain smooth operations
Adhere to local food handling and hygiene regulations.
Monitor temperature controls for cooking, storage, and refrigeration.
Follow safe work practices to prevent accidents and injuries.

Qualifications and Skills

Diploma or certification in Culinary Arts or related field (preferred).
Proven experience as a Chef, Line Cook, or similar kitchen role.
Strong cooking skills and knowledge of various cuisines.
Excellent understanding of kitchen operations and food safety standards.
Ability to work under pressure in a fast-paced environment.
Creativity and passion for food presentation and innovation.
Good communication and leadership skills.
Availability to work flexible hours, including weekends and holidays.

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Skills

Communication Cooking Food Presentation Food safety Inventory Management Kitchen Operations Leadership Menu planning Portion Control Sanitation standards Staff training Waste Reduction

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