Sous Chef

Sarova Hotels and Resorts is Kenya's oldest hospitality brand, with over 50 years' experience in hospitality excellence. Our portfolio of nine unique hotels & resorts is set across the country, offering memorable experiences to our guests. We are looking for a Sous Chef who brings more than skill; someone who brings soul, curiosity, and a deep love for creating moments guests remember long after the last bite. Step into a kitchen where craftsmanship meets heart, and every plate tells a story. As the right hand to our Executive Chef, you will help guide a passionate brigade, nurture upcoming talent, and ensure our culinary experiences continue to shine with warmth, generosity, and excellence.

Key Responsibilities

Kitchen Leadership and Team Support

• Be the Executive Chef's strongest ally in overseeing the kitchen, with a presence that keeps the kitchen flowing from prep to plating.
• Coach and elevate junior chefs with patience and pride, helping them sharpen their skills and grow their potential.
• Foster a kitchen culture that is fast, focused, respectful, and driven by passion.
• Communicate clearly, listen openly, and keep your brigade energized and aligned.
• Step in with confidence for scheduling, on-the-job training, problem-solving, and performance support.

Daily Operational Excellence

• Supervise food preparation and cooking, ensuring each dish reflects Sarova's high standards for flavor, consistency, and presentation.
• Run quality checks before dishes leave the pass.
• Take charge of service when needed calmly, confidently, and with an eye for detail.
• Collaborate on menu development, bringing fresh ideas, seasonal inspirations, and thoughtful touches to every offering.
• Move effortlessly between a la carte and banqueting operations, ensuring seamless execution across all outlets.

Guest Experience

• Team up with service staff to track guest preferences, refining and elevating dishes to wow them.
• Infuse creativity into food displays, themed events, and signature experiences across the restaurants.
• Champion improvement in every service moment, turning feedback into opportunity.

Cost Control & Inventory Management

• Support food cost targets through precise portioning, waste reduction, and mindful use of ingredients.
• Keep storerooms organized and ingredients properly stored, labeled, rotated, and inspected.
• Work closely with Stores & Procurement to ensure only fresh, high-quality produce enters the kitchen.

Compliance, Safety & Standards

• Uphold HACCP, KEBS, and Sarova's internal standards to ensure the kitchen is safe, compliant, and inspection-ready at all times.
• Maintain accurate records related to food handling, temperatures, and compliance checks.
• Ensure all team members follow established kitchen procedures and safety rules.
• Ensure equipment is handled with care and report maintenance needs promptly.

Qualifications and Experience

• Degree or diploma from a recognized hospitality training institution with a razor-sharp focus on culinary arts.
• 5-7 years of hands-on experience in busy, fast-paced hotel environments covering a la carte, buffet, and banqueting operations or in top-tier restaurants.
• A solutions-driven mindset, especially in the heat of service.
• Flexibility to support multiple outlets and adapt to dynamic environments.

How to Apply

Send us your professional profile and showcase your mastery by 28th April 2026 through erecruit@sarovahotels.com.