Lead daily operations of the Mediterranean restaurant kitchen for efficient workflow and service.
Design and implement authentic, seasonal, commercially viable Mediterranean menus.
Prepare and maintain standardized recipes covering ingredients, methods, portions, plating, allergens, and yields.
Cost all menu items accurately and work with the Executive Chef and Cost Controller to meet food cost targets.
Ensure consistent quality, taste, presentation, portioning, and temperature of all dishes.
Carry out regular quality checks on ingredients, mise en place, cooked items, and final plates.
Train, coach, supervise, and motivate kitchen staff in techniques, food safety, hygiene, and presentation.
Uphold food safety, sanitation, and storage standards per hotel policy and public health regulations.
Monitor stock, storage, rotation, and control of ingredients, especially specialty products.
Work with service teams on menu knowledge, guest communication, and resolving food feedback.
Create chef's specials, tasting menus, promotions, and concepts that enhance the guest experience.
Ensure equipment is used properly and maintained, and report repair or replacement needs promptly.
Apply by sending application and updated CV to Jobvacancy.kenya@serenahotels.com on or before 4 November 2026.

Professional training in culinary arts, hotel management, or food production.
3-5 years as Chef de Cuisine, Sous Chef, or Specialty Chef in a reputable Mediterranean or luxury hotel restaurant.
Proven hands-on experience with authentic dishes from several Mediterranean traditions, including Southern European, Levantine, Turkish, and North African.
Strong knowledge of Mediterranean ingredients and techniques, including olive oil cookery, grains, legumes, breads, mezze, seafood, grilling, and desserts.
Demonstrated experience in menu design, menu engineering, recipe writing, costing, portion control, and quality assurance.
Strong leadership, organization, planning, training, and team management skills.
Good understanding of food hygiene, HACCP, kitchen safety, stock control, and waste management.
Clear, professional communication in English, both verbal and written.
Proven commercial awareness, particularly in food costing and cost control.

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Hotel Manager Waiter B Receptionist

Posted	22 Oct 2026
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Chef de Cuisine - Mediterranean Restaurant