Sous Chef

The role of the Sous Chef is to support the Head Chef in the day-to-day delivery of a high-volume kitchen operation ensuring effective production planning quality assurance staffing support and consistent food standards across multiple kitchen sections. The Sous Chef will play a hands-on role in grills hot kitchen production vegetarian sections and banqueting services while contributing to menu development and the training of kitchen staff. Our Client is a leisure business located in Nyali Mombasa and their busiest days are weekends school holidays and public holidays. If you enjoy a kitchen at full tilt we are looking for you.

• Support the Head Chef with daily production planning staffing and kitchen operations.
• Work hands-on across grills stews and vegetarian sections sharing responsibility for production and quality standards.
• Maintain consistent food quality presentation and service standards across all kitchen sections.
• Support the preparation and execution of high-volume service for leisure customers.
• Support the delivery of banqueting events including weddings team buildings conferences and corporate dinners.
• Assist in maintaining efficient kitchen production during busy periods including weekends school holidays and public holidays.
• Support train and guide kitchen staff across different sections while maintaining required standards.
• Contribute ideas and input towards menu development and the growth of the food and beverage operation.
• Work closely with the Head Chef as an experienced second pair of hands in the kitchen.

• Diploma or Certificate from Kenya Utalii College or an equivalent recognised hospitality institution.
• Minimum 3 years experience as a Sous Chef or in a similar role preferably within a 3-star hotel or above.
• Strong practical experience in grills and hot kitchen operations.
• Proven experience in banqueting and high-volume service.
• Valid Food Handlers Certificate.
• Ability to support train and maintain standards across several kitchen sections.
• Comfortable working in a high-volume leisure environment including weekends school holidays and public holidays.

• A Competitive compensation.
• Meals on duty.
• Two-year contract renewable.
• Opportunity for growth as our clients food and beverage operation continues to expand.