Sous Chef

2025-11-11T08:35:27+00:00

CONTRACTOR

Consulting

Hospitality, Restaurant

2025-11-17T17:00:00+00:00

 

Kenya

8

Sous Chef

Providing all day-to-day direction and guidance to the kitchen team members as directed by the Executive Chef in his absence or not. Meeting daily with the Executive Chef to communicate daily operational challenges & successes. Assisting the executive chef in implementing the kitchen operation activities. Partnering with Food & Beverage Managers and other Managers to create innovative and successful promotional ideas. Monitoring and reviewing operating criteria to improve all food preparations, presentations and menu selections, processes, techniques to enhance satisfaction. Participating in actual kitchen activities in achieving the set targets for the department matters sales, turnaround time, service delivery, food quality, menu, variety of menu etc. Fostering a collaborative professional and disciplined work environment while building mutual trust, respect and cooperation among kitchen team members Actively leading and participating, sharing ideas, opinions & suggestions in the weekly and daily Chefs or departmental meeting and briefings.

Up to date on culinary trends and passionate on furthering skills. Proven leadership and managerial skills in a fast paced kitchen environment. Report writing skills on purchase orders, menus, checklists, routine procedures etc Great Communication skills

Diploma or Higher Diploma in Culinary Arts, Food Production or relevant field. Minimum 3 years of relevant management experience in a similar operation with proven track record Experience in a busy business hotel is an added advantage. Conversant with Hotel systems platforms and Office Suite. Knowledge in HACCP.

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