Hospitality and TourismFull-TimeSenior-level(6+ yrs)
Job Description
Beyond the bustle of Kenya’s most cosmopolitan metropolis, experience a haven of elegance and calm nestled among lush gardens at the edge of Nairobi’s Central Park. Serena Hotel Nairobi merges business and leisure, art and gastronomy, and five-star style and service.
Job Purpose
The Executive Sous Chef is responsible for assisting the Executive Chef in overseeing all kitchen operations as a successful independent profit centre, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the kitchen operation and administration.
Key Responsibilities
Ensure the food production strategy is understood in all sections of the kitchen.
Participate in conducting the food product and offerings SWOT analysis.
Ensure food offer and cuisine is in line with set benchmarks.
Train staff on standards required to meet international certification in quality assurance (LQA, SGS, HACCP, OSHA etc.)
Develop menus that are consistent with food production concepts.
Ensure consistency in food preparation by ensuring all menus have recipes in accordance with Serena recipe standards.
Demonstrate food product knowledge, preparation, and presentation.
Ensure adherence to product specifications for food production supplies.
Demonstrate creativity in food offers, production methods, and food presentation in all areas of the kitchen.
Ensure showmanship in food preparation and presentation.
Update SOPs and ensure adherence in all food production areas.
Ensure effective food safety management programmes and initiatives in the kitchen.
Identify and explore new trends in food offers that contribute to high yield.
Identify and explore food offers that attract high-end market segments.
Ensure that food merchandising and presentation is in line with modern trends in all food outlet areas.
Implement action plans derived from financial performance meetings to improve profitability in food production.
Coordinate performance planning and reviews for the kitchen brigade.
Outline culinary skills capacity building initiatives and programs.
Responsible for all staff relations management, communication, and discipline.
Minimum Qualifications
Degree or Diploma from Kenya Utalii College (KUC) or an accredited university in Culinary Arts.
6 years of work experience in Food & Beverage management gained from a 5-star international property.
Skills and Personal Attributes
Effective written and verbal communication skills.
Exceptional people management skills and ability to inspire others.
Ability to lead, inspire, and motivate a team to achieve organizational goals.
Creative mind that can lead continual change initiatives for improved food products, solutions, and experiences.
Financial acumen.
Excellent guest service skills and customer focus.
Strong problem-solving and organizational skills, with the ability to perform well in a fast-paced environment.
Flexibility to work long hours, weekends, and holidays.
How to Apply
Send your CV and cover letter to jobsvacancy.kenya@serenahotels.com by 31st July 2026.
How to Apply
Send your CV and cover letter to jobsvacancy.kenya@serenahotels.com by 31st July 2026.
