Chef

Position Summary

Rift Valley Sports Club is seeking a skilled, creative, and service-oriented Chef to support consistent food quality, safe kitchen operations, and exceptional member and guest experiences.

Key Responsibilities

• Culinary Excellence: Plan, prepare, and present high-quality meals in line with Club menus, recipes, and presentation standards.
• Kitchen & Service Supervision: Supervise food preparation, portion control, plating, and kitchen workflow during service shifts.
• Safety & Hygiene: Maintain strict food safety, sanitation, hygiene, and personal grooming standards throughout the kitchen.
• Inventory & Cost Control: Monitor food quality, freshness, storage, stock rotation, and waste minimization.
• Menu & Catering Support: Work closely with the F&B team to support menu development, daily specials, costing, and special event/catering requirements.
• Equipment & Record Management: Maintain kitchen equipment, work areas, and records according to Club procedures.
• Team Leadership: Coach, support, and mentor junior kitchen team members while fostering professional conduct and teamwork.

Qualifications & Experience

• Education: Diploma in Food Production, Culinary Arts or related field.
• Experience: Minimum 3 years of relevant experience as a Chef in a hotel, restaurant, or similar hospitality environment. Having worked as a Chef in a Members Club is an added advantage.
• Technical Knowledge: Strong understanding of kitchen operations, food safety, portion control, stock management, and food costing.

Personal Attributes

Strong teamwork, communication, creativity, problem-solving skills, and the ability to perform consistently under high-pressure service conditions.

What We Value

• Member-Focused Service
• Quality & Consistency
• Food Safety
• Professional Discipline
• Teamwork
• Creativity
• Accountability