Executive chef

Executive Chef – Kenya: Job Summary

We are seeking a highly skilled, innovative, and passionate Executive Chef to lead the culinary operations of our hotel in Kenya. This role is ideal for a culinary professional who blends creativity with strong leadership, operational discipline, and a deep understanding of global and local cuisine. The Executive Chef will oversee all kitchen operations, ensuring that every dish reflects exceptional quality, consistency, and presentation while aligning with the brand’s standards and guest expectations.

As the Executive Chef, you will be responsible for menu development, food costing, kitchen budgeting, inventory control, and maintaining the highest levels of hygiene and safety. You will lead a diverse culinary team, fostering a culture of excellence, teamwork, and continuous learning. Your ability to inspire, train, and mentor chefs and cooks will be essential in elevating the dining experience across all outlets, including restaurants, bars, banqueting, and in‑room dining.

This position requires a forward‑thinking leader who stays ahead of culinary trends, understands guest preferences, and can create memorable dining experiences that enhance the hotel’s reputation. You will collaborate closely with the F&B Manager to drive revenue, manage costs, and ensure seamless coordination between kitchen and service teams.

If you are a visionary culinary leader with a strong track record in upscale or luxury hospitality, this role offers an exciting opportunity to shape the culinary identity of a growing international brand in Kenya.

Duties & Responsibilities

• Lead and manage all kitchen operations across outlets and banqueting
• Develop innovative menus that balance creativity, quality, and cost efficiency
• Oversee food preparation, presentation, and portion control
• Ensure compliance with hygiene, sanitation, and food safety standards
• Manage food costing, inventory, purchasing, and waste control
• Recruit, train, mentor, and schedule culinary staff
• Conduct regular kitchen inspections and quality audits
• Collaborate with F&B Manager on promotions, events, and revenue strategies
• Maintain strong supplier relationships and ensure quality sourcing
• Handle guest feedback and resolve culinary‑related issues promptly

Requirements

• Minimum 7–10 years of progressive culinary experience, including leadership roles
• Proven experience as Executive Chef or Senior Sous Chef in a 4–5 star hotel
• Strong knowledge of international cuisine, menu engineering, and kitchen management
• Excellent leadership, communication, and team‑building skills
• Strong financial acumen and understanding of food cost control
• Certification in culinary arts or related field
• High standards of hygiene, safety, and kitchen discipline
• Experience in the Kenyan hospitality market is an advantage

About the Company

MGM Muthu Hotels is a global hospitality group with 50+ properties across Europe, the UK, Cuba, India, Kenya, and other key destinations. Known for delivering affordable luxury and exceptional guest experiences, the group continues to expand its footprint in East Africa. Our Kenya operations reflect our commitment to quality, innovation, and world‑class service.

Application Process

Location: Kenya
Department: Culinary / Food & Beverage
Level: Senior Management

Qualified candidates are invited to submit their CV and cover letter, clearly indicating the position applied for, to:
📩 careers.kenya@muthuhotelsmgm.com

Only shortlisted candidates will be contacted.