Seasonal Executive Chef – Lead High-Volume Kitchen

EventMakers Entertainment; Bayan; On-site; KWD 4,100 - 4,900; Full time

Job summary

EventMakers Entertainment in Bayan, Kenya is seeking a Seasonal Executive Chef to design and execute menus for the peak season, lead kitchen staff and ensure quality and safety standards across all dishes.

Ideal candidates have at least 5 years of experience in high-volume restaurants or hotels, strong leadership, and mastery of international cuisines, costing, inventory control and budgeting. This temporary role may include accommodation if needed.

Qualifications

• Proven experience as an Executive Chef in a high-volume restaurant or hotel setting (at least 5 years).
• Strong leadership skills with the ability to manage and motivate a team.
• Excellent knowledge of food preparation techniques and international cuisines.
• Proficient in menu creation, costing, inventory management, and budgeting.
• Knowledge of health and safety regulations related to food handling.
• Ability to work well under pressure in a fast-paced environment.
• Flexible schedule including weekends and holidays if needed.

Responsibilities

• Create and execute menus that are both creative and cost-effective
• Manage kitchen staff, including hiring, training, and scheduling
• Oversee inventory control and ordering of ingredients and supplies
• Ensure all food preparation meets health and safety standards
• Maintain cleanliness and organization in the kitchen area
• Collaborate with other departments to plan events and special menus
• Monitor food costs to maintain budget goals

Skills

Leadership

Menu costing

Inventory management

Food safety

Muscles to work under pressure

Job description

EventMakers Entertainment in Bayan, Kenya is seeking a Seasonal Executive Chef to design and execute menus for the peak season, lead kitchen staff and ensure quality and safety standards across all dishes.

Ideal candidates have at least 5 years of experience in high-volume restaurants or hotels, strong leadership, and mastery of international cuisines, costing, inventory control and budgeting. This temporary role may include accommodation if needed.