Chef

Reports to: Executive Chef / Head Chef / Camp Manager
Position Overview:
The Chef 1 is responsible for the preparation, cooking, and presentation of high-quality meals in line with the clients standards. This role ensures food safety, kitchen hygiene, and menu consistency across all service periods. The Chef 1 supports the culinary team in delivering flavorful, nutritious, and timely meals while maintaining operational efficiency.

Responsibilities

This position description is subject to change at any time as needed to meet the requirements of the program or company.

• Prepare, cook, and present meals in accordance with client-approved menus and dietary standards.

• Ensure cleanliness and organization of the kitchen, cold rooms, and all food preparation areas.

• Monitor stock levels and request replenishments in coordination with the storekeeper or procurement team.

• Supervise kitchen assistants and junior staff, ensuring delegated tasks are completed to standard.

• Maintain strict adherence to food hygiene protocols and international food safety standards (e.g., HACCP).

• Accommodate special dietary needs such as vegetarian, gluten-free, diabetic, halal, or allergy-specific meals.

• Inspect food supplies and ingredients for quality and freshness before preparation.

• Ensure accurate portion control, temperature management, and meal presentation.

• Support meal planning, cost control, and waste reduction strategies.

• Participate in health and safety briefings, fire drills, and emergency food contingency plans.

• Ensure timely meal service for breakfast, lunch, dinner, and special events as scheduled.

• Keep all kitchen logs, temperature records, and inventory documents up to date.

• Collaborate with the camp manager or F&B supervisor on menu adjustments or guest feedback.

• Maintain a professional and respectful attitude in high-pressure or multicultural environments.

Qualifications

Minimum Qualifications:

Education/Certifications:

• KCSE certificate minimum.

• Diploma or certificate in Culinary Arts, Food Production, or Institutional Catering.

• Valid Food Handlers Certificate required.

• Additional certifications in nutrition, allergen management, or HACCP are desirable.

Experience:

• 35 years of proven experience as a cook or chef in hotels, lodges, offshore camps, or institutions.

• Experience with large-volume cooking (100+ persons) is an asset.

• Familiarity with both African and international cuisines is highly valued.

Skills:

• Strong culinary skills across hot and cold kitchen sections.

• Knowledge of portion control, nutrition, and cost-effective menu planning.

• Effective team leadership and time management skills.

• Fluent in English; basic Kiswahili preferred.

• Basic computer skills for inventory and recipe tracking are a plus.

Other Requirements:

• Physically fit to endure long hours standing and working in a heated environment.

• Willing to work flexible hours, night shifts, weekends, or remote site assignments.

• Must maintain high personal hygiene, integrity, and professional presentation.