JOB TITLE SOUS CHEF
NATURE OF JOB FULL TIME
INDUSTRY TOURISM & HOSPITALITY
SALARY KSHS. 50,000-70,000
JOB LOCATION MARA RIVER
DUTIES AND RESPONSIBILITIES
Kitchen Operations
- Supervise daily kitchen activities including food preparation, cooking, plating, and presentation.
- Ensure meals are prepared to high quality standards and served consistently according to recipes and specifications.
- Support the Head Chef in coordinating kitchen workflow and ensuring smooth operations during service periods.
- Monitor portion control, food quality, and presentation standards at all times.
- Assist in scheduling kitchen staff shifts and delegating duties effectively.
Menu Development & Food Production
- Assist in creating and introducing new menu items and seasonal offerings.
- Contribute creative ideas for improving guest dining experiences and menu variety.
- Ensure efficient preparation methods to maintain food consistency and minimize wastage.
- Support special dining events, themed menus, and guest requests where necessary.
Inventory & Cost Control
- Manage kitchen inventory, including ordering supplies, monitoring stock levels, and tracking raw food costs.
- Ensure proper storage, labeling, and rotation of food items in compliance with food safety standards.
- Monitor food wastage and implement cost-control measures to improve kitchen efficiency.
- Coordinate with suppliers and procurement teams to maintain adequate stock levels.
Food Safety & Hygiene
- Ensure compliance with food safety, sanitation, and hygiene standards within the kitchen.
- Maintain cleanliness of kitchen equipment, workstations, and storage areas.
- Monitor proper handling and storage of ingredients and prepared foods.
- Ensure all kitchen staff adhere to health and safety regulations and operational procedures.
Team Leadership & Training
- Supervise, mentor, and support junior kitchen staff and chefs.
- Provide on-the-job training to improve staff performance, consistency, and teamwork.
- Foster a disciplined, professional, and collaborative kitchen environment.
- Assist in performance monitoring and staff development initiatives.
KEY REQUIREMENT SKILLS AND QUALIFICATION
- Diploma or Degree in Culinary Arts, Food Production, Hospitality Management, or a related field.
- 2–5 years of proven experience as a Sous Chef or Senior Chef de Partie in a reputable hospitality establishment.
- Strong proficiency in various cooking techniques, kitchen operations, and food presentation standards.
- Good understanding of food safety regulations, hygiene practices, and kitchen equipment usage.
- Experience in menu planning, inventory management, and food cost control.
- Strong organizational, leadership, and team management skills.
- Ability to work efficiently under pressure in a fast-paced environment.
HOW TO APPLY
- If you meet the above qualifications, skills and experience share CV on recruitment@britesmanagement.com
- Interviews will be carried out on a rolling basis until the position is filled.
- Only the shortlisted candidates will be contacted.
