Ikigai is a coworking office space in Nairobi that promotes wellness by creating workspaces that blend into the natural environment. We believe that individuals are more creative, healthier and happier in the outdoors. Whether you require a desk, a private office, a quiet place to hold a meeting or a secluded area to hold an event, our green spaces promotion

The Executive Chef is the driving force behind all culinary operations at Ikigai—delivering high-quality, personalized F&B experiences across all our coworking spaces. This role blends creativity with operational leadership, and is perfect for someone who thrives on variety, works well under pressure, and finds joy in creating memorable meals for diverse communities.

You’ll lead with both vision and precision: designing fresh, seasonal menus; mentoring a dynamic kitchen team; and ensuring seamless day-to-day operations in a fast-paced, multi-location environment.

You thrive in a busy environment and love creating personalized, high-quality F&B experiences

Education and Experience

Diploma or Degree in Culinary Arts, Hospitality Management, or a related field preferred.
Formal culinary training from a recognized institution is an added advantage.
Minimum 5+ years of progressive culinary leadership experience, including at least 2 years in an Executive Chef or Head Chef role, ideally within a hotel, upscale café, events, or multi-outlet environment.
Proven experience in menu development, recipe costing, and margin management, with a strong understanding of balancing creativity and profitability.
In-depth knowledge of food safety regulations, HACCP standards, and commercial kitchen hygiene best practices.
Demonstrated ability to lead and develop diverse kitchen teams, fostering a collaborative, respectful, and performance-driven work environment.
Experience managing kitchen operations at scale, including catering for large events, conferences, or banquet-style service.
Comfortable working with POS systems (e.g. Revel) and inventory management tools; able to analyze data and translate it into actionable insights.
Holds a valid Food Handler’s Certificate and is committed to continuous learning and professional development.
Passion for food, hospitality, and innovation—with a willingness to explore emerging culinary and coffee trends to keep the Ikigai experience fresh and relevant.
What to Expect

This role reports to the Hospitality Manager and serves as a vital operational backbone supporting both café and kitchen teams. Ensuring seamless service delivery by maintaining cleanliness standards, organizing service areas, and providing essential support that enables our exceptional member and guest experiences. Working diligently to uphold our high standards of hospitality excellence, the Steward plays a crucial role in the smooth functioning of our food and beverage operations.

Role Responsibilities

Delivery of Excellent F&B Experiences

Design menus that are seasonal, health-conscious, and aligned with Ikigai’s brand values—prioritizing freshness, sustainability, and feel-good food.
Regularly experiment with culinary trends, international flavors, and local Kenyan ingredients to keep offerings fresh, exciting, and relevant to our diverse member base.
Develop scalable menu solutions that cater to different formats—daily café service, corporate catering etc.
Champion dietary diversity by crafting inclusive menu options that celebrate plant-based, gluten-free, dairy-free, and low-sugar lifestyles—without compromising on taste or presentation.
Collaborate with the Community and Events Team to co-create immersive culinary experiences that enhance the uniqueness of our events and workshops.
Develop simple, prep-efficient menus that support small-team operations while maintaining high culinary standards across locations.
Ensure zero-waste menu practices, seasonal purchasing, and repurposing ingredients creatively.
Management of Kitchen Operations

Oversee daily kitchen operations across all Ikigai locations, ensuring consistency, efficiency, and adherence to service standards.
Maintain all kitchen equipment in excellent working condition through regular cleaning, inspection, and troubleshooting; coordinate repairs and replacements as needed.
Lead by example in food preparation, advanced cooking techniques, and presentation—ensuring every dish meets Ikigai’s quality and visual standards.
Provide hands-on culinary support during high-volume service periods, including events, conferences, and private functions—managing workflow, team coordination, and timely execution.
Maintain full compliance with local food safety regulations and Ikigai hygiene protocols, with the goal of achieving and sustaining a 5-star hygiene rating across all sites.
Manage all kitchen documentation, including HACCP logs, cleaning schedules, fridge/freezer temperature records, and internal audits—ensuring accuracy and timely submission to the Facilities Team.
Contribute technical input to kitchen design and remodeling projects, offering layout, equipment, and flow recommendations to support future growth and efficiency.
Support sustainability goals through waste reduction practices, energy-efficient operations, and optimized use of storage and prep areas.
Inventory & Resource Control and Management

Develop, build, and maintain strong supplier relationships to ensure consistent sourcing of high-quality, locally available ingredients that align with Ikigai’s sustainability goals and flavor standards.
Lead recipe development and standardization processes—ensuring accurate portion control, consistent execution, and ease of replication across locations.
Conduct detailed menu costing for all food and beverage items, maintaining budgeted food cost percentages and ensuring profitability without compromising quality or creativity.
Track and analyze gross profit margins across menu categories; collaborate with the Finance Team to optimize pricing strategies based on cost trends, customer preferences, and volume data.
Monitor net profit performance of the kitchen operation by controlling costs, maximizing output during high-volume periods (e.g. conferences/events), and minimizing waste.
Oversee and implement efficient procurement and inventory systems, including:
Accurate and timely input of sales into the Revel POS system.
Monitoring supply levels and ensuring availability without overstocking or tying up cash flow.
Receiving, checking, and storing inventory according to internal standards and the First-In, First-Out (FIFO) principle.
Updating stock levels in Revel and reconciling delivery notes/invoices with the Procurement and Finance Teams.
Conduct mid-month and end-of-month stock takes for both Revel and non-Revel items; submit variance reports with explanations to the Finance Team within 24 hours.
Monitor kitchen operating expenses—including ingredients, utilities, and labor—against monthly budgets, and provide insights and cost-saving recommendations during P&L and forecast meetings.
Prepare and present quarterly financial reports on kitchen performance, highlighting successes, challenges, and opportunities for growth.
Support energy-efficient operations in line with Ikigai’s sustainability practices, identifying ways to reduce resource consumption without affecting output.
Team Management

Lead and inspire a high-performing kitchen team, setting clear expectations for quality, consistency, and hospitality in every dish served.
Foster a culture of care, respect, and curiosity—championing Ikigai’s heart culture by nurturing strong interpersonal connections, open communication, and a shared sense of purpose within the team.
Act as a role model for professionalism, humility, and creativity, encouraging a kitchen culture that balances structure with joy.
Support less experienced team members through active mentorship, regular feedback, and opportunities to grow their culinary skills and qualifications.
Work closely with the People & Culture Team to identify individual and team development needs; co-design practical training sessions and on-the-job learning opportunities that uplift both technical and soft skills.
Assist in the weekly planning of kitchen rotas, ensuring staffing aligns with service demands, and promote fairness, flexibility, and work-life balance within the team.
Conduct regular one-on-one check-ins with team members to build trust, listen to concerns, and provide tailored coaching.
Celebrate wins—big and small—to recognize effort, reinforce values, and keep morale high, even during peak operational periods.
Encourage experimentation and creativity in the kitchen, giving team members room to contribute ideas to new menu items or operational improvements.
Promote a psychologically safe and inclusive environment where everyone feels seen, valued, and empowered to deliver their best work.
Essential Skills and Competencies

Passion and understanding for Ikigai’s mission and values
Experience in customer relationship management and dedication to providing great service
Exceptional listening and verbal communication skills to enable coordination in a fast-paced environment
Strong organizational and multitasking skills
Highly detail-oriented
Strong work ethic
Demonstrates integrity, dependability, responsibility, accountability, self-awareness, work ethic, empathy, and professionalism
Creative problem solving and critical thinking skills
Ability to work in a dynamic, fast-moving environment
Basic proficiency in computer skills and Microsoft applications (Word, PowerPoint, Excel, email)
Strong networking skills and ability to easily build rapport with anyone
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Method of Application
Submit your CV and Application on Company Website : Click Here

Closing Date : June 5, 2025