Sous Chef

Job Purpose

The role of the Sous Chef is to support the Head Chef in the day-to-day delivery of a high-volume kitchen operation, ensuring effective production planning, quality assurance, staffing support and consistent food standards across multiple kitchen sections. The Sous Chef will play a hands-on role in grills, hot kitchen production, vegetarian sections and banqueting services, while contributing to menu development and the training of kitchen staff. Our Client is a leisure business located in Nyali, Mombasa and their busiest days are weekends, school holidays and public holidays. If you enjoy a kitchen at full tilt, we are looking for you.

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.