Sous Chef at Execafrica Recruitment Limited

Salary: KES 30,000 – 45,000 per month (dependent on experience and education)

Job Summary:

• We are seeking a highly skilled, creative, and motivated Sous Chef to join our culinary team at our boutique hotel in Nanyuki. The ideal candidate will have a strong background in modern cuisine, demonstrated leadership abilities, and a passion for delivering exceptional dining experiences. As Sous Chef, you will assist the Head Chef in managing the kitchen team, maintaining high culinary standards, and driving innovation in menu development.

Key Responsibilities:
Kitchen Operations Management:

• Assist the Head Chef in planning, directing, and coordinating daily kitchen operations.
• Ensure the kitchen operates efficiently and complies with safety and hygiene standards.
• Oversee food preparation, ensuring quality, taste, and presentation meet hotel standards.

Menu Development and Innovation:

• Collaborate with the Head Chef in creating and updating menus to reflect modern cuisine trends and seasonal ingredients.
• Contribute innovative ideas to enhance the culinary offerings.

Team Leadership and Development:

• Lead and motivate the kitchen team, fostering a positive and collaborative work environment.
• Train and mentor junior kitchen staff to enhance their culinary skills and knowledge.
• Manage staff scheduling and delegate tasks effectively to ensure smooth operations.

Quality and Cost Control:

• Monitor food quality, portion sizes, and presentation standards to maintain consistency.
• Assist in managing kitchen inventory, ordering supplies, and minimizing waste to control costs.
• Ensure compliance with budgetary requirements while maintaining high-quality standards.

Health and Safety Compliance:

• Ensure all kitchen activities comply with food safety and sanitation regulations.
• Always maintain cleanliness and organization in the kitchen.

Requirements:

• Experience: Minimum of 2 years of experience as a Sous Chef in a similar role.
• Education: Culinary certification or equivalent training is preferred.

Skills:

• Expertise in modern cuisine and menu development.
• Strong leadership and team management skills.
• Excellent organizational and multitasking abilities.
• Creativity and passion for culinary innovation.

Attributes:

• Energetic, hardworking, and flexible.
• Strong communication skills and ability to work in a team-oriented environment.
• Commitment to maintaining high standards of food quality and service.