Sarova Hotels, Resorts & Game Lodges is not only one of the largest chains of hotels and lodges in Kenya and East Africa, it is also one of the most innovative, offering guests diverse experiences that are simply unforgettable. Sarova Hotels, Resorts & Game Lodges currently has over a thousand rooms across ten hotels in East Africa, with a staff c...

Sarova Hotels and Resorts is Kenya's oldest hospitality brand, with over 50 years' experience in hospitality excellence. Our portfolio of nine unique hotels & resorts is set across the country, offering memorable experiences to our guests.

We are looking for a Sous Chef who brings more than skill; where you bring soul, curiosity, and a deep love for creating moments guests remember long after the last bite. Step into a kitchen where craftmanship meets heart, and every plate tells a story. As the right hand to our Executive Chef, you will help guide a passionate brigade, nurture upcoming talent, and ensure our culinary experiences continue to shine with warmth, generosity, and excellence that Sarova is known for.

Your role in our culinary story:

Kitchen Leadership and Team Support

• Be the Executive Chef's strongest ally - steady, sharp, and unshakeable - in overseeing the kitchen, with a presence that keeps the kitchen flowing - from prep to plating to the final flourish.
• Coach and elevate junior chefs with patience and pride, helping them sharpen their skills and grow their potential.
• Foster a kitchen culture that is fast, focused, respectful, and driven by passion.
• Communicate clearly, listen openly, and keep your brigade energized and aligned.
• Step in with confidence - whether it is scheduling, on-the-job training, problem-solving and performance support.

Daily Operational Excellence

• Supervise food preparation and cooking, ensuring each dish reflects Sarova's high standards for flavour, consistency, and presentation.
• Run quality checks - like your reputation depends on it - before dishes leave the pass.
• Take charge of service when needed - calmly, confidently, and with an eye for detail.
• Collaborate on menu development, bringing fresh ideas, seasonal inspirations, and thoughtful touches to every offering.
• Move effortlessly between a la carte and banqueting operations, ensuring seamless execution across all outlets.

Guest Experience

• Team up with service staff to track guest preferences - adjusting, refining, and elevating dishes - to wow them.
• Infuse creativity into food displays, themed events, and signature experiences across the restaurants.
• Champion improvement in every service moment, turning feedback into opportunity.

Cost Control & Inventory Management

• Support food cost targets through precisely portioning, waste reduction, and mindful use of ingredients.
• Keep storerooms organized and ingredients properly stored, labelled, rotated and inspected.
• Work closely with Stores & Procurement to ensure only fresh, high-quality produce enters the kitchen.

Compliance, Safety & Standards

• Uphold HACCP, KEBS and Sarova's internal standards - ensuring the Kitchen is safe, compliant and inspection-ready at all times.
• Maintain accurate records related to food handling, temperatures and compliance checks.
• Ensure all team members follow established kitchen procedures and safety rules.
• Ensure equipment is handled with care and report maintenance needs promptly.

Education & Experience

• Degree or diploma from a recognized hospitality training institution with a razor-sharp focus on culinary arts.
• 5-7 years of hands-on experience in busy, fast-paced hotel environments covering a la carte, buffet and banqueting operations or in top-tier restaurants.
• A solutions-driven mindset - especially in the heat of service.
• Flexibility to support multiple outlets and adapt to dynamic environments.

If you thrive in the rhythm of a busy kitchen, lead with purpose, and believe food is both an art and a connection - this is where you belong.

Come be a part of a kitchen where passion, excellence, and Refreshing African Hospitality come together, plate after plate.

We are an equal opportunity employer serving up a vibrant, flavour rich workplace where talent is nurtured, careers are seasoned to perfection, and every team member has the space to rise, grow and shine.

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• Be the Executive Chef's strongest ally - steady, sharp, and unshakeable - in overseeing the kitchen, with a presence that keeps the kitchen flowing - from prep to plating to the final flourish.
• Coach and elevate junior chefs with patience and pride, helping them sharpen their skills and grow their potential.
• Foster a kitchen culture that is fast, focused, respectful, and driven by passion.
• Communicate clearly, listen openly, and keep your brigade energized and aligned.
• Step in with confidence - whether it is scheduling, on-the-job training, problem-solving and performance support.
• Supervise food preparation and cooking, ensuring each dish reflects Sarova's high standards for flavour, consistency, and presentation.
• Run quality checks - like your reputation depends on it - before dishes leave the pass.
• Take charge of service when needed - calmly, confidently, and with an eye for detail.
• Collaborate on menu development, bringing fresh ideas, seasonal inspirations, and thoughtful touches to every offering.
• Move effortlessly between a la carte and banqueting operations, ensuring seamless execution across all outlets.
• Team up with service staff to track guest preferences - adjusting, refining, and elevating dishes - to wow them.
• Infuse creativity into food displays, themed events, and signature experiences across the restaurants.
• Champion improvement in every service moment, turning feedback into opportunity.
• Support food cost targets through precisely portioning, waste reduction, and mindful use of ingredients.
• Keep storerooms organized and ingredients properly stored, labelled, rotated and inspected.
• Work closely with Stores & Procurement to ensure only fresh, high-quality produce enters the kitchen.
• Uphold HACCP, KEBS and Sarova's internal standards - ensuring the Kitchen is safe, compliant and inspection-ready at all times.
• Maintain accurate records related to food handling, temperatures and compliance checks.
• Ensure all team members follow established kitchen procedures and safety rules.
• Ensure equipment is handled with care and report maintenance needs promptly.