Role Overview
Our client is a distinguished hospitality company operating within the luxury hotel sector, offering premium accommodation, dining, and guest experiences. The organization specializes in an Italian culinary concept and is known for its commitment to exceptional culinary standards, refined service delivery, and the use of high-quality ingredients to create memorable dining experiences for guests. They are currently seeking an experienced Sous Chef to support the Executive Chef in managing kitchen operations, maintaining five-star culinary standards, and leading the kitchen team to deliver exceptional dishes consistently.
Key Responsibilities
- Kitchen Operations: Support the Executive Chef in overseeing daily operations to ensure the highest culinary standards expected in a five-star hospitality environment.
- Team Leadership: Supervise and guide junior chefs, including Chef de Parties, Demi Chef de Parties, and Commis Chefs, ensuring proper training, discipline, and performance.
- Operational Efficiency: Organize kitchen operations, delegate responsibilities appropriately, and ensure smooth coordination across all kitchen sections.
- Quality Control: Ensure all dishes are prepared and presented according to the hotel’s strict quality, taste, and plating standards.
- All-round Support: Support and oversee all sections including hot kitchen, cold kitchen, pastry, garde manger, and butchery where necessary.
- Menu Development: Participate in menu engineering and development, ensuring dishes are innovative, cost-effective, and aligned with the hotel’s culinary concept.
- Food Presentation: Oversee food plating to ensure every dish reflects refined luxury standards.
- Financial Management: Monitor and control food costs, portioning, and wastage to stay within the allocated budget.
- Health and Safety: Ensure strict adherence to HACCP standards and food safety regulations; conduct routine inspections.
- Inventory Management: Manage inventory levels and coordinate with procurement to ensure ingredients and supplies are available.
- Event Planning: Assist in planning and executing special events, banquets, and high-volume service periods.
- Mentorship: Train and mentor junior staff to enhance their culinary skills and productivity.
Requirements
- Experience: Proven experience as a Sous Chef or Senior Chef de Partie in a five-star hotel or luxury hospitality establishment.
- Education: Culinary diploma or certification in Food Production, Culinary Arts, or a related field; BA/BSc/HND qualification.
- Technical Skills: Well-rounded culinary expertise across multiple kitchen sections; strong understanding of menu engineering and modern plating techniques.
- Compliance: Solid knowledge of HACCP standards and food safety regulations.
- Leadership: Strong leadership and team management skills with the ability to work under pressure in a fast-paced environment.
How to Apply
Interested and qualified candidates should apply online via the Bridge Talent Management recruitment portal at https://www.myjobmag.co.ke/apply-now/1181710.
