Reporting to the Executive Chef, the successful candidates will be responsible for assisting and supporting the Executive Chef in preparation of different foods. They will assist in all kitchen activities including ordering for supplies and budget control, relaying orders to station cooks, and ensuring each menu item is prepared on time. The role also involves assisting with the preparation, cooking, and presentation of different foods in the restaurant, enforcing health and safety standards in the kitchen, and ensuring customers are served with quality food in a timely manner.
Demi - Chef De Partie at Safari Park Hotel in Nairobi, Kenya
Posted
1 week ago
Apply by
26 Aug
Full Time
On Site
Mid
Tourism, Travel & Leisure
Food Services & Catering
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Key Responsibilities
- Assist and support the Executive Chef in preparation of different foods.
- Assist in all kitchen activities including ordering for supplies and budget control.
- Relay orders to station cooks and ensure each menu item is prepared on time.
- Assist with the preparation, cooking, and presentation of different foods in the restaurant.
- Assist with the enforcement of health and safety standards in the kitchen.
- Ensure that customers are served with quality food in a timely manner.
Required Qualifications
- Aged 25-35 years.
- Be holders of a certificate or diploma in food production or culinary arts.
- Should have at least two 2 years' experience in a similar position.
- Knowledgeable about the culinary industry and food preparation.
- Organised, have the ability to perform tasks well and work in a high stress environment.
- Knowledge of hygiene and safety standards in the Kitchen and possess discipline to enforce those standards.
- Flexible and able to work in 24 hr rotating shifts.
Job Details
Job Function
Food Services & Catering
Minimum Experience
2 years
Education Level
Diploma
Area of Study
Culinary Arts
Field of Study
Food Production
Languages
English
Additional Information
How to Apply: Send your application letter indicating the title of the position, along with a detailed CV, copies of relevant certificates, and testimonials to the Human Resource & Admin Manager, PO BOX 45038-00100, Nairobi, Kenya or email careers@safariparkhotel.co.ke by Wednesday, 26th August 2026. Only short-listed candidates will be contacted.
Master the Art of Kitchen Station Precision
In a busy hotel kitchen, your ability to prep, cook, and plate consistently under pressure is what gets you hired. This role is about more than recipes—it's about discipline, speed, and hygiene.
1. Show your hands-on experience: On your CV, list specific stations you've worked (e.g., sauce, grill, pastry) and the volume of covers you handled. Hiring chefs want to see you've done real production, not just assisted.
2. Highlight your food safety knowledge: Mention any certifications like HACCP or food hygiene training. Be ready to explain how you've enforced cleanliness and temperature control in past roles.
3. Prepare for a practical test: Many hotels ask you to cook a dish on the spot. Practice a few classic dishes and be ready to plate them neatly and quickly.
4. Emphasize your ability to work shifts: This role requires 24-hour rotating shifts. Show flexibility and reliability in your work history, and mention any night or weekend shifts you've handled.
5. Show you understand cost control: Since you'll assist with ordering and budget, talk about how you've minimized waste or managed inventory in previous jobs. Numbers speak louder than adjectives.
6. Demonstrate leadership potential: As a Demi Chef, you'll relay orders to station cooks. Give an example of when you coordinated a team during a rush or trained a junior colleague.
7. Know the menu trends: Research Safari Park Hotel's cuisine style—likely a mix of international and local dishes. Mention any relevant experience with buffet or large-scale catering.
8. Dress and act professionally: Bring your chef whites to the interview, arrive early, and show respect for the kitchen hierarchy. Your attitude is as important as your knife skills.
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Tags
culinary arts
food production
kitchen
hygiene
safety
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