Chef de Cuisine – Karibu

About the role

The Chef de Cuisine will lead the kitchen operations for the Karibu restaurant, ensuring high culinary standards, consistency, and guest satisfaction. This senior role combines hands‑on cooking with team leadership, menu development, and budget management.

Key responsibilities

• Maintain culinary standards, food safety, and proper storage across all kitchen activities.
• Supervise kitchen shift operations, ensuring compliance with Food & Beverage policies.
• Plan and manage food quantities, plating requirements, and daily production needs.
• Assist in developing daily and seasonal menu items and create decorative food displays.
• Lead, train, and cross‑train kitchen staff, fostering a collaborative and productive team environment.
• Set and achieve kitchen performance, budget, and team goals while monitoring expenses.
• Ensure exceptional customer service by addressing guest feedback and handling complaints.
• Conduct HR activities such as coaching, performance appraisals, progressive discipline, and participation in hiring.

Required profile

• High school diploma or GED with at least 4 years of culinary or food‑and‑beverage experience.
• Or a 2‑year degree in Culinary Arts, Hotel & Restaurant Management, or related field with at least 2 years of relevant experience.