Job Purpose
Overseeing kitchen operations and leading a motivated, productive team, the incumbent designs and implements premium menus while upholding superior food quality, presentation, and safety standards. This role involves managing kitchen personnel and delivering consistently exceptional guest experiences. Additionally, the position demands proficient food inventory control and the ability to meet established food cost targets.
Oversee and execute a comprehensive range of critical tasks and operational duties to ensure organizational efficiency and effectiveness. Maintain accountability for delivering high-quality results while adhering to established policies, procedures, and industry standards. Collaborate across departments to streamline workflows, resolve challenges, and foster a cohesive work environment. Provide strategic input to enhance productivity, innovation, and continuous improvement initiatives. Monitor performance metrics and key indicators to assess progress, identify gaps, and implement corrective actions as needed. Serve as a resource for team members, offering guidance, support, and professional development opportunities to maximize individual and collective success. Ensure compliance with legal, regulatory, and ethical requirements while maintaining a focus on sustainability and corporate responsibility.
Menu creation and development involves crafting and implementing innovative menu options that align with the facility’s cost margin guidelines while carefully considering client preferences. This process includes designing, planning, and executing creative solutions to ensure an appealing and sustainable dining experience.
Oversee daily kitchen operations to ensure seamless and efficient service delivery. Maintain the highest standards in all aspects of food preparation, cooking, and presentation. Continuously monitor food preparation and cooking techniques to uphold consistency across all dishes.
Oversee kitchen personnel by providing supervision, training, and mentorship to cultivate a proficient team. Coordinate staff schedules to ensure adequate coverage during peak periods, while also managing time off requests and leave allocations. Perform periodic performance assessments and deliver actionable feedback to support ongoing improvement.
Inventory and cost management involve overseeing food and kitchen supply levels to maintain quality, adhere to proper storage protocols, ensure rotation, and minimize waste. You will be responsible for controlling food costs by implementing efficient ordering practices, enforcing portion control measures, and reducing waste wherever possible. Additionally, you will be tasked with updating and maintaining accurate inventory records to support operational efficiency.
Enforce rigorous compliance with food safety and sanitation protocols within the kitchen environment. Verify consistent adherence to all relevant food safety regulations mandated by local authorities.
Strive to deliver exceptional culinary presentations and maintain food standards that surpass guest expectations at all times. Quickly address any guest feedback or concerns regarding food quality to ensure satisfaction.
Collaborate effectively with the service team to uphold and enhance the overall guest experience. Take part in budgeting processes and develop strategies to achieve the Guest House’s financial objectives. Work in tandem with sales and marketing to design unique events and promotional initiatives.
Assist in the execution of any additional responsibilities as directed by management, as needed.
Experienced professionals are sought for this role, with a minimum of five years in a comparable position. Applicants must possess a bachelor’s degree in a relevant field, along with proficiency in industry-standard software and tools. Strong analytical, communication, and project management skills are essential to excel in this capacity. Responsibilities include overseeing daily operations, leading cross-functional teams, and ensuring compliance with organizational policies and industry regulations. Additionally, the ability to develop strategic initiatives and drive continuous improvement is required.
A recognized qualification in culinary arts is required.
With a minimum of five years of experience in a high-volume commercial kitchen environment, you are expected to demonstrate proficiency in fast-paced culinary operations.
Organizational proficiency, customer service excellence, creative thinking, strong interpersonal abilities, and demonstrated leadership are essential for this role.
To apply, please submit your application through the designated method.
Please submit your application through this link: https://recruitment.chak.or.ke/, ensuring you include your cover letter, CV, and copies of your certificates.
Please ensure that the attached documents do not exceed 2MB in size to guarantee the successful submission of your application. Applications must be directed to the following address:
The General Secretary is responsible for overseeing the administrative functions of the organization, ensuring efficient operation of day-to-day activities. This role involves managing documentation, coordinating meetings, and facilitating communication between departments and external stakeholders. The position requires strong organizational skills, meticulous attention to detail, and the ability to handle confidential information with discretion. A bachelor’s degree in business administration, public administration, or a related field is typically required, along with several years of experience in a similar administrative or executive support role. Excellent verbal and written communication skills are essential, as is proficiency in office software and digital tools.
P.O. Box 30690 – 00100,
In the event you encounter any difficulties accessing the application link, kindly direct your inquiry to hr@chak.or.ke, detailing the specific issues faced, before submitting your application via email. Kindly note that the deadline for all submissions is 2nd June 2026.
Qualifications
Diploma
Experience Required
5 years
