Chef De Cuisine - Mediterranean Mezze Cuisine (Greek, Turkish Cuisine)

The MGallery Hotel Collection features boutique hotels, each with its own original design and unique stories to tell. Choosing to join MGallery is choosing to live and experience Memorable Moments.

MGallery Nairobi Gigiri will feature 105 rooms and suites; four restaurants, including an all-day dining venue, a signature dining experience, a pool bar, and a rooftop restaurant and bar; meeting rooms and a business centre; and wellness facilities spanning a gym, pool and spa.

With a prime location on Gigiri’s Limuru Road, fairly close to Nairobi’s city centre and Village Market, it will attract UN and NGO delegates, consultants and contractors, as well as diplomats, leisure visitors and the local community.

• Create and update a variety of Mediterranean dishes, ensuring a balance of traditional and contemporary elements. Innovate new recipes and presentation styles.
• Oversee the preparation and cooking of all dishes, ensuring the highest standards of taste, presentation, and quality.
• Supervise all kitchen staff, including training, scheduling, and performance management. Foster a positive and productive work environment.
• Ensures that food is prepared according to standardized recipes, maintain the highest standards of cleanliness, safety, and food quality.
• Ensure compliance with all health and safety regulations.
• Manage inventory, including ordering, receiving, and storage of ingredients. Control costs and minimize waste.
• Build and maintain relationships with suppliers to ensure the freshest and highest quality ingredients are used.
• Work with management to develop and manage the kitchen budget. Monitor food costs and adjust recipes and menus to meet financial goals.
• Occasionally interact with customers to gather feedback and ensure satisfaction. Address any issues or concerns promptly.
• Collaborate with the events team to plan and execute special events, banquets, and catering services.
• Stay updated with the latest culinary trends and techniques. Encourage team members to continually develop their skills.
• Plans and co-ordinates activate and assist in the development of short and long-term goals set by Restaurant Executive Chef.
• Assists the Restaurant Executive Chef in managing the performance of our team.
• Other duties assigned as needed.

• Culinary degree or equivalent professional experience.
• Minimum of 5 years experience in a high-volume Mediterranean kitchen, with at least 2 years in a supervisory or head chef role.
• Expert knowledge of Mediterranean cuisine, including regional variations and traditional techniques.
• Strong leadership and team management abilities.
• Proven track record of training and developing kitchen staff.
• Excellent organizational and time-management skills.
• Ability to handle multiple tasks and work under pressure.
• Strong verbal and written communication skills.
• Ability to effectively communicate with staff, management, and customers.
• Strong problem-solving skills and the ability to make quick, effective decisions.

Should be eligible to live and work in Kenya.