Nairobi & Mombasa -KENYA (Executive Head Chef -Indian & Continental)

Job Overview

We are hiring an experienced senior culinary leader Head Chef / Executive Sous Chef level for a high-volume, multi-cuisine restaurant and banqueting operation in Nairobi, Kenya. This is an excellent international opportunity for a hands-on culinary professional with deep expertise in authentic Indian cuisine and strong command of Continental & Western cooking, who can anchor a busy la carte, buffet, and events kitchen while maintaining consistent quality, cost control, and food-safety standards.

Key Responsibilities

• Plan, design, and execute authentic Indian menus (North Indian, Mughlai / Awadhi, Tandoor, curries, biryani, and regional specialties) alongside a strong Continental & Western offering (Italian, French, Mediterranean, American / BBQ / Grill).
• Lead daily kitchen operations across la carte, buffet, banquets, and outdoor catering, ensuring smooth workflow, timely service, and consistent output during high-volume periods.
• Own the tandoor, grill, sections as core specialities, upholding signature quality and presentation.
• Standardise recipes, portioning, and plating; train the brigade to reproduce dishes to a fixed standard every time.
• Recruit, supervise, train, and mentor the kitchen team (Sous Chefs, CDPs, Commis, and stewards), building a disciplined, motivated brigade.
• Source and manage Indian spices, ingredients, and specialty raw materials; coordinate with suppliers to secure quality and continuity of supply in the local market.
• Control food cost through menu engineering, portion control, waste reduction, inventory management, and FIFO stock rotation.
• Maintain strict hygiene, sanitation, and food-safety standards (HACCP compliance) across all sections.
• Collaborate with restaurant management on menu pricing, seasonal specials, festival menus, and promotional strategies.
• Support banqueting and catering functions with menu planning, costing, and on-site execution for events.

Requirements

• 1020 years of progressive culinary experience, with proven time in a Head Chef / Executive Sous Chef or equivalent senior role.
• Strong, authentic command of Indian cuisine (North Indian, Mughlai / Awadhi, Tandoor) plus solid Continental & Western capability; Asian exposure (Chinese, Thai) is an advantage.
• Demonstrated ability to run a fast-paced, high-volume kitchen serving restaurant, buffet, and banqueting operations.
• Sound working knowledge of HACCP, kitchen hygiene, food costing, and inventory controls.
• Strong leadership, team-building, and communication skills.
• Diploma in Culinary Arts / Hotel Management (or equivalent professional training).
• Physically fit and able to work long hours and flexible shifts.
• Willing to relocate to Nairobi, Kenya (international candidates welcome). Overseas / East Africa experience is a plus.

Preferred candidate profile

We are looking for a seasoned, hands-on culinary leader who can own a high-volume, multi-cuisine kitchen from the pass to the P&L. The ideal candidate combines authentic Indian culinary mastery with strong Continental & Western skills and the discipline to run la carte, buffet, and banqueting operations to a consistent standard.

The right person will bring:

• 10–20 years of progressive kitchen experience, with a proven track record at Head Chef / Executive Sous Chef level in a reputed hotel, standalone fine-dining, or large banqueting / catering operation.
• Genuine depth in Indian cuisine — North Indian, Mughlai / Awadhi, Tandoor, curries, and biryani — backed by solid command of Continental & Western (Italian, French, Mediterranean, American / BBQ / Grill). Asian exposure (Chinese, Thai) is a plus.
• Specialist strength in tandoor, grill, and live-BBQ sections, with the ability to set and hold signature quality.
• Demonstrated experience running high-volume service across restaurant, buffet, and events without dropping consistency.
• Strong commercial sense — menu engineering, food costing, portion control, waste reduction, and inventory / FIFO discipline.
• Working knowledge of HACCP, hygiene, and food-safety systems.
• Proven leadership in recruiting, training, and retaining a kitchen brigade; calm and effective under pressure.
• A Diploma in Culinary Arts / Hotel Management or equivalent professional training.
• Willingness to relocate to Nairobi, Kenya. Prior East Africa / overseas experience and multi-cuisine versatility are strongly preferred.

Candidates should be: physically fit for long shifts, flexible on working hours, stable in their career history (no frequent job-hopping), and available to join within a reasonable notice period.