Job Summary

We are looking for a professional Sous Chef to join our establishment. The successful candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

  • Minimum Qualification: Diploma
  • Experience Level: Mid level
  • Experience Length: 5 years

Job Description/Requirements

Reports to: General Manager


Job Description

ROLE & RESPONSIBILITIES

1. Operational Management 

  • Overall responsibility to oversee all of the kitchen operations.
  • Controlling food costs and overhead costs while maintaining of the kitchen’s accounts.
  • Approximating kitchen costs and adhering to a budget for all purchases.

2. Team Leadership

  • Providing feedback, advice and reports to the General Manager regarding changes within the restaurant, challenges, and trends as well as sharing with the kitchen team new communication.
  • Organizing duty and work schedules and optimization of the kitchen team.
  • Monitor adherence to general and deep cleaning schedules.
  • Routinely check that all the kitchen equipment and machines are in good working condition.
  • Participation in the recruitment process of kitchen staff.

3. Quality Control

  • Actively checking and approving the quality of dishes prior to serving it to customers.
  • Confirming that all the food being sold is up to standard and fresh through monitoring order patterns and the daily stock levels.
  • Training the kitchen team about the interpretation of recipes, food production and presentation, correct portions and quality standards expected. 

4. Stock Management

  • Control and monitor stock levels and checking that the right stock rotation procedures are followed.
  • Confirm that all the menu items listed are available for sale.
  • Identify ingredients and other kitchen or store shortages and plan orders.

5. Health, Hygiene and Safety

  • Make sure the highest level of hygiene is maintained in the kitchen in relation to food, the kitchen itself and personal hygiene.
  • Observe adherence to food safety guidelines and checks
  • Adopt and comply with health and safety procedures in the kitchen.

6. Menu Development

  • Continuous interest in improving on existing menu items and creating new dishes with a focus on quality and variety.

7. Relationship Management

  • Promote a culture of cooperation and mutual respect between co-workers.
  • Encourage a team-oriented working environment with open communication. 


REQUIREMENTS

  • At least 5 years of experience in kitchen management.
  • Proven track record.
  • Exceptional leadership and communication skills.
  • Be familiar with developing menus and have outstanding cooking skills.
  • Ability to work under pressure and with minimal supervision.
  • Organized and keen on details and quality. 
  • Supervisory skills and ability to delegate and follow up on tasks.
  • Team-oriented with the ability to train others. 
  • Health and safety training certifications.
  • Food and Beverage Certificate.

Preferred Skills

  • Flexible and able to adapt to changes.
  • Familiarity with cost management procedures.
  • Interest in continuous improvement and able to take initiative. 
  • In touch with the latest trends in cooking and best processes in the kitchen.

Important Safety Tips

1. Do not make any payment without confirming with the BrighterMonday Customer Support Team. 2. If you think this advert is not genuine, please report it via the Report Job link below.

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