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.

SOUS CHEF

Brites Management Services Limited