Executive Chef – Nairobi at Summit Recruitment and Search

The successful candidate will lead the hotel’s culinary vision and execution across all outlets (all‑day dining, specialty restaurants, banquets/events, bar/lounge, in‑room dining), elevating the guest experience through culinary artistry and distinct, innovative menus tailored to each concept. He /she will drive operational excellence, food safety, profitability, and team capability—building an empowered, agile brigade that consistently delivers world‑class quality.

Key Responsibilities.

• Develop outlet-specific, seasonal menus and signature dishes that balance creativity, brand identity, guest appeal, and profitability through effective menu engineering.
• Lead all kitchen operations across outlets, enforcing consistent standards for taste, presentation, hygiene, timing, and service execution.
• Ensure full compliance with HACCP and all relevant food safety regulations, maintaining audits, controls, and corrective actions.
• Build, structure, and lead high-performing kitchen brigade through workforce planning, coaching, performance management, and succession development.
• Own food cost, gross profit, and waste reduction targets; collaborate on pricing strategies, supplier negotiations, and weekly P&L reviews.
• Act as the culinary ambassador of the hotel, driving guest engagement, feedback improvement, activations, and public-facing culinary experiences.
• Foster an inclusive, disciplined kitchen culture through continuous training, skills development, and professional standards.
• Partner with F&B, Finance, Procurement, HR, Marketing, and Operations, providing regular performance reporting and strategic insights to the GM.

Key Qualifications.

• Diploma or Degree in Culinary Arts (advanced culinary or leadership certification preferred).
• 8–12+ years’ progressive culinary leadership experience, including multi-outlet luxury hotel or fine-dining environments.
• Proven expertise in menu engineering, cost control, and high-volume banquet operations.
• Strong leader of large kitchen brigades with a demonstrated ability to coach, empower, and develop talent.
• HACCP and food safety certified, with solid knowledge of allergen management and compliance.
• Highly creative, guest-centric culinary professional with strong operational discipline and quality focus.
• Commercially and data-driven, skilled in sales mix analysis, margins, labor productivity, and continuous improvement.
• Excellent communicator and collaborator, organized, influential, and calm under pressure.