Hospitality and TourismFull-TimeJunior-level(1-2 yrs)
Job Description
About the Role
And Beyond is seeking a dedicated and experienced Sous Chef to join the team in Nairobi. The Sous Chef will assist the Head Chef in managing kitchen operations, ensuring smooth and efficient service while maintaining high standards of food quality, hygiene, and guest satisfaction.
Key Responsibilities
Assist the Head Chef in managing kitchen operations, ensuring smooth and efficient service.
Provide leadership to the kitchen and canteen teams, maintaining high standards of professionalism.
Monitor food budgets and adhere to financial controls for both guest and staff meals.
Ensure compliance with health, safety, and hygiene standards, including HACCP protocols.
Manage food orders, stock control, and ensure efficient use of resources with the First In, First Out (FIFO) system.
Deliver on guest dietary requirements, maintaining an ethos of delighting guests and staff alike.
Conduct stock takes, monitor prepped food, and assist with menu adjustments to improve service quality.
Maintain a consistent guest food satisfaction score and manage cost per head for guests and staff.
Train and mentor kitchen staff, ensuring all training is properly recorded to maintain standards.
Enforce discipline and ensure correct personnel management, including scheduling shifts and attendance.
Requirements and Qualifications
Education: BA/BSc/HND degree or equivalent in Culinary Arts or Hospitality Management.
Experience: At least 2+ years of relevant experience in the service industry, especially dealing with guests and staff.
Industry Knowledge: Extensive knowledge of food and kitchen operations, ideally within a luxury lodge or hospitality setting.
Safety Standards: Familiarity with HACCP protocols and food safety regulations.
Operational Knowledge: Understanding of menu planning, food budgeting, stock control systems, and sustainability practices.
