Are you passionate about food and committed to delivering excellence in the kitchen? We are seeking a highly motivated and skilled culinary professional to join our team in Nairobi. This is your opportunity to grow in a dynamic, supportive environment that values quality, integrity, and teamwork. Whether you’re at the beginning of your culinary journey or looking to build upon existing experience, this role offers an exciting platform for career growth and personal development.
Our ideal candidate is not only adept in culinary techniques but also possesses a strong sense of kitchen hygiene, food safety, and customer satisfaction. We are looking for someone who brings creativity to the kitchen, demonstrates strong work ethics, and understands the importance of presentation and taste in the dining experience.
Position: Cook / Kitchen Staff
Location: Nairobi
Experience Required: Minimum 1 Year
Application Deadline: 7th August 2025
Salary: Competitive (commensurate with skills and experience)
This position calls for a culinary enthusiast who is dedicated to maintaining high food standards and kitchen practices. If you believe you have what it takes to deliver world-class meals in a clean, efficient, and guest-oriented environment, we welcome your application.
Duties and Responsibilities
The cook will play a central role in food preparation and kitchen management, ensuring that all dishes meet our quality standards. Below are the core responsibilities associated with this position:
- Food Preparation and Presentation:
Prepare and cook high-quality meals according to standard recipes and guest preferences. Present food in an attractive and appetizing manner, adhering to plating guidelines and portion control. - Kitchen Hygiene and Sanitation:
Maintain a clean, safe, and sanitary working environment. Ensure the kitchen is cleaned and sanitized regularly in accordance with health and safety regulations. Responsible for dishwashing, equipment sanitation, and surface disinfection. - Storage of Food Supplies:
Ensure all food items are properly stored to preserve freshness and prevent spoilage. Label and date all stored items and monitor stock levels to avoid shortages or waste. - Quality Control:
Ensure all food produced meets the required quality standards. Perform taste checks and visual inspections before service. Follow preparation guidelines and uphold consistency in taste and presentation.
Key Accountabilities
To maintain a high standard of performance in the role, the cook will be measured against specific key result areas and performance indicators. These include:
- Food Quality and Standards:
Consistently produce meals that meet or exceed the expectations of guests and supervisors. - Kitchen Hygiene and Food Safety:
Ensure hygiene of the highest level is achieved in the kitchen. Maintain food safety protocols including proper storage temperatures, sanitization procedures, and use of protective gear. - Inventory and Storage:
Keep accurate records of food items, ingredients, and kitchen tools. Ensure all food items are correctly stored and labeled, preventing contamination or spoilage. - Net Promoter Score (NPS):
Contribute to customer satisfaction by meeting or exceeding culinary expectations, thus boosting the likelihood of positive guest feedback. - Margin Management:
Be conscious of ingredient use and portion control to minimize waste and contribute to profit margins without compromising quality. - Station Management:
Maintain personal cooking station in an organized and efficient manner. Ensure readiness for service during peak and off-peak hours. - Integrity and Professionalism:
Demonstrate honesty, accountability, and a strong work ethic in all professional interactions. Uphold the values and mission of the kitchen and organization. - Food Safety Compliance:
Adhere to all food safety regulations as outlined by local authorities and internal policies. Complete routine temperature checks and hygiene audits as necessary.
Job Specifications
The role requires both practical experience and a foundational understanding of culinary operations. Candidates must meet the following specifications:
Qualifications
- Ability to work under pressure in a high-paced kitchen environment.
- Adaptability to changes and responsiveness to guest preferences and dietary needs.
- Capability to work with minimal supervision, exercising good judgment and time management.
Experience
- At least one (1) year of hands-on experience in a commercial or institutional kitchen.
- Proven cooking skills and familiarity with various food preparation techniques, from grilling and sautéing to baking and garnishing.
Special Conditions of Employment
- A certificate in Food and Beverage Production is mandatory.
- Must possess solid knowledge in cookery and culinary arts.
- Flexibility to work shifts, weekends, and holidays as required by kitchen scheduling.
- Ability to stand for extended periods and carry heavy trays or supplies as needed.
Core Competencies
In addition to the technical qualifications and experience, the successful candidate must demonstrate the following personal and professional competencies:
- Teamwork:
Ability to collaborate with fellow kitchen staff, front-of-house personnel, and management to deliver a seamless dining experience. Demonstrates a willingness to assist and support others to achieve collective goals. - Adaptability:
Capable of adjusting to new menus, ingredients, kitchen equipment, or operational strategies with minimal disruption. - Guest-Oriented Mindset:
Understands the importance of listening to guest feedback and adapting meals or service accordingly. Strives to provide personalized experiences that leave a lasting impression. - Attention to Detail:
Pays close attention to the little things that elevate a meal from good to exceptional, such as seasoning balance, visual appeal, and timely delivery. - Passion for Culinary Arts:
Has a genuine interest in food, cooking techniques, and continuous professional development in the culinary field.
Work Environment
This role is based in a professional kitchen environment in Nairobi, where high standards of hygiene, speed, and service are expected. The position may require early morning, evening, weekend, or holiday shifts depending on customer demand and business operations.
Team members are supported with proper training, access to kitchen tools and safety equipment, and regular performance reviews aimed at professional development. You will work closely with a collaborative team of chefs, servers, and management to ensure an outstanding food experience for all guests.
Why Join Us?
Working in our kitchen means becoming part of a team that is committed to culinary excellence and hospitality. We believe in fostering a culture where all employees feel valued and encouraged to grow. We recognize the importance of passion, skill, and consistency in the foodservice industry and aim to provide a work environment where you can thrive.
You will benefit from opportunities to expand your skills through on-the-job training and mentorship. We provide all the tools and support necessary for you to excel and deliver at your best. As part of a growing team, you will have the chance to contribute to exciting culinary projects, seasonal menus, and special events.
This is not just a job — it is a career path for those who take pride in their craft and seek to make an impact in the hospitality industry.
How to Apply
Interested candidates who meet the above requirements are encouraged to submit their applications before the deadline of 7th August 2025. Please send your detailed CV and cover letter to the provided email address in the job advertisement. Ensure that your application clearly states your qualifications, experience, and contact details.
Only shortlisted candidates will be contacted for interviews.
We look forward to welcoming a new team member who is enthusiastic, dedicated, and ready to grow in their culinary career.
