Chef de Cuisine – Mediterranean Restaurant at Serena Hotels

• Job Type Full Time
• Qualification Professional Certificate
• Experience 3 - 5 years
• Location Nairobi
• Job Field Catering / Confectionery
• Lead the day-to-day culinary operations of the Mediterranean restaurant kitchen, ensuring an efficient workflow, high productivity, and excellent service delivery.
• Design, develop, and implement authentic Mediterranean menus that demonstratecreativity, seasonality, commercial viability, and respect for the featured culinary traditions.
• Prepare, standardize, and maintain detailed recipes, including ingredients, methods of preparation, portion sizes, plating standards, allergen information, and yield controls.
• Conduct accurate food costing for all menu items and work closely with the Executive
• Chef and Cost Controller to maintain approved food cost targets.
• Ensure consistent quality, taste, presentation, portioning, and temperature of all dishes served from the restaurant’s kitchen.
• Carry out regular quality checks on raw ingredients, mise en place, cooked products, à la carte items, and final plate presentation.
• Train, coach, supervise, and motivate the kitchen team in Mediterranean cooking techniques, food safety, hygiene, presentation standards, and service expectations.
• Maintain high standards of food safety, sanitation, cleanliness, and storage in line with
• Nairobi Serena Hotel’s policies and applicable public health regulations.
• Monitor stock levels and ensure the proper use, storage, rotation, and control of ingredients, particularly specialty Mediterranean products.
• Work collaboratively with service teams to ensure menu knowledge, smooth guest communication, and prompt resolution of guest feedback relating to food quality or presentation.
• Introduce creative chef’s specials, tasting menus, promotions, and culinary concepts that enhance the restaurant’s reputation and guest experience.
• Ensure kitchen equipment is used properly, maintained in good working condition, and reported promptly when repairs or replacements are required.
• Professional training in Culinary Arts, Hotel Management, or Food Production.
• At least 3–5 years’ experience as a Chef de Cuisine, Sous Chef or Specialty Chef, in a reputable Mediterranean restaurant or comparable luxury hotel operation.
• Proven hands-on experience preparing authentic dishes from several Mediterranean culinary traditions, particularly Italian, Greek, Spanish, or southern French, Lebanese
• Syrian, Turkish, Moroccan, Tunisian, and Egyptian cuisines.
• Excellent knowledge of Mediterranean ingredients and techniques, including olive oil cookery, grains, legumes, breads, mezze, pasta, rice dishes, seafood, grilled meats, vegetables, herbs, spices, marinades, sauces, and traditional desserts.
• Demonstrated experience in menu design, menu engineering, recipe writing, costing, portion control, and quality assurance.
• Strong leadership, organizational, planning, training, and team management skills.
• Good understanding of food hygiene, HACCP principles, kitchen safety, stock control, and waste management.
• Ability to communicate clearly and professionally in English, both verbally and in writing.
• Proven commercial awareness especially in food costing and cost control