Background

Established 12 years ago, PrideInn Hotels, Resorts & Camp stands as a prominent and rapidly growing hospitality brand that takes great pride in its Kenyan roots. With a strong presence in 5 counties across Kenya including Nairobi, Machakos, Narok, Mombasa, and Kwale, we currently operate 8 hotels and a camp, employing over 1,000 dedicated individuals.

Job Purpose

To assist the Executive Sous Chef in delivering consistently high-quality food, maintaining kitchen standards, and effectively supervising kitchen operations during assigned shifts in line with 5-star hospitality standards.

Key Responsibilities

• Assist in supervising daily kitchen operations and kitchen staff.
• Ensure consistent food quality, presentation, taste, and portion control.
• Ensure compliance with HACCP, food safety, hygiene, and health regulations.
• Monitor food preparation, cooking methods, recipes, and presentation standards.
• Conduct quality checks of food and goods received.
• Assist with menu development, costing, stock control, and food budget management.
• Minimize food wastage and ensure proper handling and storage of food.
• Prepare daily production schedules and conduct staff briefings.
• Train, mentor, and develop junior chefs and kitchen team members.
• Monitor kitchen cleanliness, equipment, and maintenance requirements.
• Maintain detailed knowledge of menus, ingredients, and allergens.
• Work closely with F&B Management and other departments to ensure seamless service.
• Support the organization of special functions and private dining experiences.

Other requirements

• Knowledge of food allergens and special dietary requirements.
• Excellent communication, organizational, and problem-solving skills.
• Ability to work under pressure and manage kitchen operations effectively.
• Professional, creative, disciplined, and passionate about delivering exceptional culinary experiences.

• Assist in supervising daily kitchen operations and kitchen staff.
• Ensure consistent food quality, presentation, taste, and portion control.
• Ensure compliance with HACCP, food safety, hygiene, and health regulations.
• Monitor food preparation, cooking methods, recipes, and presentation standards.
• Conduct quality checks of food and goods received.
• Assist with menu development, costing, stock control, and food budget management.
• Minimize food wastage and ensure proper handling and storage of food.
• Prepare daily production schedules and conduct staff briefings.
• Train, mentor, and develop junior chefs and kitchen team members.
• Monitor kitchen cleanliness, equipment, and maintenance requirements.
• Maintain detailed knowledge of menus, ingredients, and allergens.
• Work closely with F&B Management and other departments to ensure seamless service.
• Support the organization of special functions and private dining experiences.

• Knowledge of food allergens and special dietary requirements.
• Excellent communication, organizational, and problem-solving skills.
• Ability to work under pressure and manage kitchen operations effectively.
• Professional, creative, disciplined, and passionate about delivering exceptional culinary experiences.

• BA/BSc/HND