INDUSTRY:HOSPITALITY

SALARY: KSHS. 8,000 

• Provide culinary and operational consultation during the start-up phase, helping to establish kitchen systems and procedures from the ground up.
• Advise on menu creation and development, including dish concepts, ingredient sourcing, pricing, and seasonal adjustments.
• Develop kitchen documentation and SOPs, ensuring consistency, food safety, and operational efficiency.
• Recommend appropriate kitchen equipment, tools, and trusted suppliers or brands, suitable for the café’s menu and budget.
• Conduct menu comparisons and market analysis to ensure the café’s offerings stand out in the local market.
• Assist in menu costing, food budgeting, and pricing strategies to ensure profitability without compromising quality.
• Offer guidance on kitchen design and layout, focusing on functionality, hygiene, and workflow optimization.
• Provide input on staff structure, roles, and training needs, helping to identify the ideal kitchen team composition.
• Support in recruitment and training of kitchen staff, ensuring adherence to standards of quality and consistency.
• Advise on vendor and supplier selection, maintaining balance between cost efficiency and product quality.
• Help establish inventory control systems, waste management processes, and kitchen organization standards.
• Conduct regular evaluations to monitor progress and recommend improvements in operations and menu performance.
• Offer creative direction on food presentation, plating standards, and menu innovation aligned with the brand concept.
• Ensure all kitchen activities comply with health, safety, and food hygiene regulations.
• Act as a trusted and open-minded advisor, maintaining transparency, confidentiality, and professionalism in all engagements.
• Collaborate closely with management to ensure the café’s culinary identity and business goals are effectively aligned.

• Diploma or Degree in Culinary Arts, Hospitality Management, or a related field
• At least 2 years of relevant experience
• Proven experience as a Chef Consultant, Executive Chef, or Culinary Advisor, with a strong record of involvement in start-up cafés, restaurants, or hotels
• Deep understanding of kitchen operations, menu engineering, and cost control.
• Familiarity with local and international food trends, menu design, and restaurant concept development
• Excellent communication, leadership, and advisory skills
• Must be trustworthy, open-minded, and reliable, with the ability to work collaboratively with the management team
• Strong organizational and problem-solving skills with attention to detail and creativity