THE ROLE

As Sous Chef, you'll be the driving force behind our kitchens across Nairobi. Reporting to the Head Chef, this is a hands-on leadership role — you'll be responsible for keeping our kitchens running smoothly, maintaining the food quality our guests expect, and developing the team around you.

You'll work across multiple branches, so consistency is everything. Whether it's the first service of the day or the last, the standard doesn't drop — and neither do you.

WHAT YOU'LL OWN

• Food quality & consistency — Own presentation and taste standards across all branches. Every service, every time.
• Cost & waste control — Manage food costs tightly, reduce wastage, and keep stock rotation on point.
• Kitchen operations — From prep scheduling and duty rosters to supply coordination and inventory — you run the day-to-day.
• Team leadership — Train, motivate, and develop kitchen staff. Hold regular check-ins and build a culture where people take pride in their work.
• Hygiene & compliance — Non-negotiable. You uphold food safety standards, proper equipment handling, and ensure the team is always emergency-ready.
• Guest satisfaction — Stay close to feedback, address issues proactively, and make sure every guest leaves happy.

YOU'LL THRIVE HERE IF YOU

• Have proven experience in a sous chef or senior kitchen leadership role
• Take ownership — you don't wait to be told, you spot the problem and fix it
• Lead from the front and hold your team to high standards, with empathy
• Are obsessed with consistency — same quality, same standards, every single day
• Stay calm and focused in a high-volume, fast-paced environment
• Communicate clearly — with your kitchen team, front of house, and management
• Are organised, adaptable, and thrive without close supervision

WHY ANDO

• Be part of a fast-growing, multi-country food brand with real momentum
• Work alongside a passionate team that genuinely cares about food quality
• Grow your leadership skills in a structured, multi-branch environment
• Join a company that invests in its people as much as its food

• Food quality & consistency — Own presentation and taste standards across all branches. Every service, every time.
• Cost & waste control — Manage food costs tightly, reduce wastage, and keep stock rotation on point.
• Kitchen operations — From prep scheduling and duty rosters to supply coordination and inventory — you run the day-to-day.
• Team leadership — Train, motivate, and develop kitchen staff. Hold regular check-ins and build a culture where people take pride in their work.
• Hygiene & compliance — Non-negotiable. You uphold food safety standards, proper equipment handling, and ensure the team is always emergency-ready.
• Guest satisfaction — Stay close to feedback, address issues proactively, and make sure every guest leaves happy.

• Proven experience in a sous chef or senior kitchen leadership role
• Ownership and problem-solving abilities
• Leadership with empathy
• Obsession with consistency
• Ability to stay calm and focused in a high-volume, fast-paced environment
• Clear communication skills
• Organized and adaptable
• Ability to thrive without close supervision

• Proven experience in a sous chef or senior kitchen leadership role