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.