Executive Chef

We are seeking an exceptional Executive Chef to lead the entire culinary operation of Hyatt Regency Nairobi. This is a senior leadership position for a proven hotel culinary professional who can combine culinary creativity with commercial discipline, operational excellence and strong people leadership. We are looking for someone who has already operated at this level and can take full ownership of a complex, high-volume hotel culinary operation.THE ROLEThe Executive Chef will provide strategic and operational leadership across restaurants, bars, banquets, events, in-room dining and colleague dining.Key responsibilities include:Set and execute the hotel’s overall culinary strategy and direction.Create menus from concept to execution, including recipe development, costing, presentation and menu engineering.Take full ownership of food cost, kitchen profitability, purchasing, inventory, yield, portion control and waste management.Lead high-volume banquets, conferences, events and peak-period operations.Establish efficient kitchen systems, production planning and operational controls.Maintain exceptional standards of food quality, consistency, presentation, hygiene and food safety.Build, coach and develop a high-performing, multicultural and multigenerational culinary team.Identify and develop culinary talent and establish a strong succession pipeline.Drive culinary innovation while ensuring concepts remain operationally practical and commercially viable.Work closely with the General Manager and senior leadership team on culinary strategy, guest experience and business performance.Lead calmly and decisively through high-pressure situations and operational challenges.REQUIRED EXPERIENCE & QUALIFICATIONSEducationDiploma or Bachelor’s Degree in Culinary Arts, Hospitality Management, Hotel Management or a related discipline from a recognized institution.Professional culinary certification from a recognized culinary institution is highly desirable.Professional ExperienceMinimum 10 years of progressive culinary experience within the hotel industry.Minimum 3 years’ experience as an Executive Chef, Executive Sous Chef or equivalent senior culinary leadership role within a reputable hotel.Proven experience managing multiple culinary outlets and significant banquet/event operations.Demonstrated ownership of food cost, menu costing, purchasing, inventory, yield and kitchen profitability.Proven experience designing and launching menus from concept through to operational execution.Demonstrated experience leading and developing large, diverse culinary teams.Experience within an international hotel or hospitality brand is essential.Previous Hyatt experience will be highly advantageous.Experience within a luxury or upper-upscale hotel environment will be strongly preferred.THE LEADER WE ARE LOOKING FORCalm under pressure. You maintain clarity and make sound decisions when the operation is under pressure.Strategic. You can translate a culinary vision into a disciplined, commercially successful operation.Commercially astute. You understand that exceptional food must be supported by strong cost control and financial performance.Creative. You can develop compelling culinary concepts and menus rather than simply execute established recipes.Confident and decisive. You have the presence to lead experienced culinary professionals and influence senior stakeholders.A problem solver. You respond to challenges with practical solutions, urgency and accountability.A people leader. You can effectively lead a diverse team across generations, cultures and experience levels.Operationally disciplined. You understand that culinary excellence depends on strong systems, consistency and execution.WHAT WILL SET YOU APARTCandidates who can demonstrate measurable achievements in:Improving food cost and culinary profitability.Reducing food waste and improving yield.Launching successful restaurants, outlets or culinary concepts.Developing commercially successful menus.Managing major conferences, banquets and high-volume events.Building strong culinary talent and succession pipelines.Turning around underperforming culinary operations.Improving team productivity, engagement and retention.Delivering consistently high standards within complex international hotel environments.THE STANDARDThis role requires a culinary leader who can confidently operate at senior leadership level and discuss food with the same authority with which they discuss people, profitability, strategy and business performance. If you have the experience, maturity, creativity, commercial discipline and leadership capability to lead the culinary operation of an international hotel, we would like to hear from you.APPLYPlease submit a detailed CV demonstrating your experience. Only candidates whose qualifications and experience closely align with the requirements of this position will be considered.