Pazuri Fish Careers

Head of Kitchen and Value Addition

Pazuri Fish is a fast-growing fish and seafood retail supplier operating in Nairobi. We are diversifying from a "fish commodity" business into the premium culinary lifestyle market — shifting our brand narrative from selling fish to delivering curated, hassle-free gourmet experiences for the busy Nairobian convenience seeker. To achieve this, we are seeking a dynamic Head of Kitchen and Value Addition to join our team.

Key Responsibilities

Kitchen & Food Production Operations

• Oversee daily production activities to ensure operational efficiency, including monitoring production output, workflow, and labour productivity.
• Ensure timely preparation and delivery of culinary products and value-added products by developing and implementing production schedules.
• Supervise kitchen assistants and food production staff.

Product Development & Menu Innovation

• Standardize recipes and portion sizes, and develop seasonal menus.
• Introduce innovative value-added products using Pazuri Fish products.
• Improve recipes to balance quality, nutrition, consistency, and profitability; conduct product testing and gather customer feedback.

Inventory & Cost Management

• Monitor food costs and production yields.
• Manage inventory of raw material and finished products.
• Collaborate with the procurement department to ensure timely restock of raw material.

Food Safety & Quality Assurance

• Ensure compliance with food safety regulations and industry standards.
• Implement HACCP-based food safety protocols.
• Implement protocols for full traceability of raw materials and finished products.

Requirements for Eligible Candidates

• Diploma in Food Production, Culinary Arts, Food Science, or a related field from a recognized institution.
• Minimum three years' professional experience in commercial kitchen operations, food production, or value addition.
• Minimum two years' experience in a high-velocity kitchen using commercial fryers, grills, and electric appliances for value addition.
• Demonstrated experience leading kitchen teams.
• Practical knowledge in food costing, menu engineering, and production planning.
• Experience implementing food safety and quality systems.