Executive Chef

CCL-HR-06-2026

Key Responsibilities

• Provide strategic leadership for all kitchen operations across the company's restaurants and catering services.
• Develop innovative menus while maintaining consistent food quality and presentation.
• Manage food production, budgeting, food costs, inventory, and procurement.
• Ensure compliance with food safety, hygiene, HACCP, and ISO 9001:2015 Quality Management System requirements.
• Lead, coach, and develop kitchen teams to achieve operational excellence.
• Oversee conference, banqueting, and outside catering operations.
• Drive customer satisfaction through exceptional culinary standards and continuous improvement.

Qualifications & Experience

• A Diploma or Bachelor's Degree in Culinary Arts, Hospitality Management, Food Production, or a related field.
• Professional culinary certification from a recognized institution.
• At least 5 years' progressive culinary experience, with a minimum of 3 years in a senior management position.
• Proven experience managing multi-unit restaurant operations, conference and banqueting, and outside catering services.
• Strong knowledge of food costing, budgeting, inventory management, HACCP, and food safety standards.
• Excellent leadership, communication, organizational, and people management skills.

How to Apply

Send your CV and other Academic Credentials to hr.kitchens@cascade.ac.ke