Role Description
The À la carte Executive Sous Chef position is a full-time, on-site role situated at Jumbo Ruins Monsoon in Mombasa County, Kenya. This role assists the Executive Chef in overseeing à la carte kitchen operations, maintaining stringent food quality, consistency, and presentation standards for all made-to-order dishes. Key responsibilities involve developing and executing seafood-focused menus, directing food preparation and cooking processes, and overseeing kitchen sections during high-volume service periods.
The Executive Sous Chef is responsible for mentoring and training kitchen staff, ensuring proper mile en place, and upholding rigorous food safety, hygiene, and cost control protocols. Additionally, the position entails contributing to menu creation, liaising with front-of-house personnel to facilitate seamless service, and responding to guest feedback while accommodating seasonal ingredient availability.
Bachelor’s degree in a relevant field or equivalent work experience is required. Strong analytical and problem-solving skills are essential. Proficiency in data analysis tools and techniques is necessary. Excellent communication and teamwork abilities are crucial. Experience with project management methodologies is preferred. Knowledge of industry regulations and compliance standards is a must. Ability to work under pressure and meet tight deadlines is important.
A seasoned professional with a demonstrated ability in crafting standout à la carte dishes, particularly in seafood, grilled specialties, and upscale casual dining environments.
Leadership and team management skills are essential, encompassing responsibilities such as training new employees, creating and managing staff schedules, and monitoring team performance to ensure operational excellence.
Experienced in crafting menus and conducting cost analysis, with a strong proficiency in utilizing seasonal and locally sourced ingredients.
Proficiency in food safety protocols, sanitation regulations, and industry best practices, including adherence to HACCP standards or equivalent frameworks, is required.
Able to perform effectively within a high-volume, fast-paced setting without compromising consistency or quality.
Proven ability to facilitate seamless coordination and foster strong collaboration between front-of-house staff and management teams through clear and effective communication.
A degree or certification in culinary arts, coupled with multiple years of hands-on kitchen experience, preferably including a leadership role such as Sous Chef, is required.
The position may require availability to work weekends, holidays, and extended hours, depending on operational demands.
Qualifications
BA/BSc/HND
