Sous Chef (Mombasa)

Key Responsibilities

• Support the Head Chef with daily production planning, staffing and kitchen operations.
• Work hands-on across grills, stews and vegetarian sections, sharing responsibility for production and quality standards.
• Maintain consistent food quality, presentation and service standards across all kitchen sections.
• Support the preparation and execution of high-volume service for leisure customers.
• Support the delivery of banqueting events, including weddings, team buildings, conferences and corporate dinners.
• Assist in maintaining efficient kitchen production during busy periods, including weekends, school holidays and public holidays.
• Support, train and guide kitchen staff across different sections while maintaining required standards.
• Contribute ideas and input towards menu development and the growth of the food and beverage operation.
• Work closely with the Head Chef as an experienced second pair of hands in the kitchen.

Qualifications

• Diploma or Certificate from Kenya Utalii College or an equivalent recognised hospitality institution.
• Minimum 3 years experience as a Sous Chef or in a similar role, preferably within a 3-star hotel or above.
• Strong practical experience in grills and hot kitchen operations.
• Proven experience in banqueting and high-volume service.
• Valid Food Handler's Certificate.
• Ability to support, train and maintain standards across several kitchen sections.
• Comfortable working in a high-volume leisure environment, including weekends, school holidays and public holidays.

What We Offer

• A Competitive compensation.
• Meals on duty.
• Two-year contract, renewable.
• Opportunity for growth as our client's food and beverage operation continues to expand.