JOB TITLE SOUS CHEF

NATURE OF JOB FULL TIME

INDUSTRY TOURISM & HOSPITALITY

SALARY KSHS. 50,000-70,000

JOB LOCATION MARA RIVER

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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.

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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.

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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.

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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.

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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.