Job particulars
- Job title
- Chef de Cuisine – Mediterranean Restaurant
- Hiring organisation
- s Expand Recruitment Services
- Location
- Nairobi, Kenya
- Employment type
- Full-time
- Work arrangement
- On-site
- Industry
- Hospitality
- Level
- Middle
- Experience
- 3+ years
- Posted
- 21 Oct 2026
- Closing date
- 4 Nov 2026
Key responsibilities
- 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 demonstrate creativity, 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.
Candidate requirements
- 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.
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Hiring organisation
s Expand Recruitment Services