Hospitality and TourismFull-TimeSenior-level(6+ yrs)
Job Description
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.
How to Apply
Send us your professional profile and showcase your mastery by 28th April 2026 through the following email address: erecruit@sarovahotels.com.