Diploma or Certificate in Culinary Arts, Food Production, Hospitality Management, or a related field.
At least 3–5 years of professional experience as a Chef, preferably in an executive residence, private household, boutique hotel, high-end restaurant, or similar environment.
Strong culinary mastery of traditional Kenyan cuisine.
Ability to prepare a broader range of dishes to accommodate diverse guest preferences.
Demonstrated experience with food hygiene, kitchen sanitation, food storage, and kitchen management.
Experience serving senior executives, VIPs, private clients, or high-profile guests is an added advantage.
Good understanding of portion control, meal planning, presentation, and inventory management.
Ability to work collaboratively with a nutritionist and follow dietary and nutritional guidelines.
Valid Food Handler's Certificate.
Valid medical report confirming fitness to handle food and perform the duties of the role.
GK
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