A La Carte Executive Sous Chef

The A La Carte Executive Sous Chef is a full-time, on-site role based at Jumba Ruins Monsoon in Mombasa County, Kenya. This role supports the Executive Chef in leading the a la carte kitchen operations, ensuring high standards of food quality, consistency, and presentation for all made-to-order dishes. Daily responsibilities include planning and executing seafood-focused menus, supervising food preparation and cooking, and managing kitchen sections during busy service periods.

The Executive Sous Chef trains and mentors kitchen team members, oversees mise en place, and enforces food safety, hygiene, and cost control standards. The role also involves collaborating on menu development, coordinating with front-of-house teams to ensure smooth service, and adapting to guest feedback and seasonal ingredient availability.

Key Responsibilities

• Support the Executive Chef in leading a la carte kitchen operations.
• Ensure high standards of food quality, consistency, and presentation for all made-to-order dishes.
• Plan and execute seafood-focused menus.
• Supervise food preparation, cooking, and manage kitchen sections during peak hours.
• Train and mentor kitchen team members.
• Oversee mise en place and enforce food safety, hygiene, and cost control standards.
• Collaborate on menu development and coordinate with front-of-house teams to ensure smooth service.
• Adapt to guest feedback and seasonal ingredient availability.

Qualifications and Requirements

• Education: BA/BSc/HND or relevant culinary education/certification.
• Experience: Several years of progressive kitchen experience, including in a Sous Chef or similar leadership role.
• Strong a la carte cooking expertise with proven experience in seafood, grilled dishes, and fine or high-quality casual dining.
• Leadership and team management abilities, including training, scheduling, and performance oversight of kitchen staff.
• Menu planning and costing skills, with the ability to work with seasonal, locally sourced ingredients.
• Knowledge of food safety, hygiene regulations, and best practices in kitchen sanitation and HACCP or equivalent standards.
• Capability to work efficiently in a high-volume, fast-paced environment while maintaining consistency and quality.
• Excellent communication and collaboration skills to coordinate effectively with front-of-house and management teams.
• Flexibility to work weekends, holidays, and extended hours as required by business needs.