MONSOON IS A SEAFOOD RESTAURANT NOT A BEACH BAR OR A PUB, as such, DRINKS ARE ONLY SERVED TO CLIENTS HAVING MEALS.

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A La Carte Executive Sous Chef

Job Type

Full Time

Qualification

BA/BSc/HND

Experience

Location

Mombasa

Job Field

Catering / Confectionery

Role Description

The A La Carte Executive Sous Chef is a full-time, on-site role based at Jumba Ruins Monsoon in Mombasa County, Kenya. This role supports the Executive Chef in leading the a la carte kitchen operations, ensuring high standards of food quality, consistency, and presentation for all made-to-order dishes. Daily responsibilities include planning and executing seafood-focused menus, supervising food preparation and cooking, and managing kitchen sections during busy service periods.

The Executive Sous Chef trains and mentors kitchen team members, oversees mise en place, and enforces food safety, hygiene, and cost control standards. The role also involves collaborating on menu development, coordinating with front-of-house teams to ensure smooth service, and adapting to guest feedback and seasonal ingredient availability.

Qualifications

Strong a la carte cooking expertise with proven experience in seafood, grilled dishes, and fine or high-quality casual dining.

Leadership and team management abilities, including training, scheduling, and performance oversight of kitchen staff.

Menu planning and costing skills, with the ability to work with seasonal, locally sourced ingredients.

Knowledge of food safety, hygiene regulations, and best practices in kitchen sanitation and HACCP or equivalent standards.

Capability to work efficiently in a high-volume, fast-paced environment while maintaining consistency and quality.

Excellent communication and collaboration skills to coordinate effectively with front-of-house and management teams.

Relevant culinary education or certification and several years of progressive kitchen experience, including in a Sous Chef or similar leadership role.

Flexibility to work weekends, holidays, and extended hours as required by business needs.

• Planning and executing seafood-focused menus
• Supervising food preparation and cooking
• Managing kitchen sections during busy service periods
• Training and mentoring kitchen team members
• Overseeing mise en place
• Enforcing food safety, hygiene, and cost control standards
• Collaborating on menu development
• Coordinating with front-of-house teams to ensure smooth service
• Adapting to guest feedback and seasonal ingredient availability

• A la carte cooking expertise
• Seafood cooking
• Grilled dishes preparation
• Leadership
• Team management
• Menu planning
• Costing skills
• Food safety knowledge
• Hygiene regulations knowledge
• Kitchen sanitation best practices
• HACCP or equivalent standards knowledge
• Ability to work efficiently in a high-volume, fast-paced environment
• Excellent communication skills
• Collaboration skills

• BA/BSc/HND
• Strong a la carte cooking expertise with proven experience in seafood, grilled dishes, and fine or high-quality casual dining.
• Leadership and team management abilities, including training, scheduling, and performance oversight of kitchen staff.
• Menu planning and costing skills, with the ability to work with seasonal, locally sourced ingredients.
• Knowledge of food safety, hygiene regulations, and best practices in kitchen sanitation and HACCP or equivalent standards.
• Capability to work efficiently in a high-volume, fast-paced environment while maintaining consistency and quality.
• Excellent communication and collaboration skills to coordinate effectively with front-of-house and management teams.
• Relevant culinary education or certification and several years of progressive kitchen experience, including in a Sous Chef or similar leadership role.
• Flexibility to work weekends, holidays, and extended hours as required by business needs.