The position encompasses a comprehensive set of duties and qualifications, outlining both essential skills and day-to-day responsibilities. Candidates must demonstrate proficiency in key areas such as project management, analytical thinking, and effective communication, along with a minimum of five years of relevant experience in a similar role. The role requires the ability to lead cross-functional teams, develop strategic initiatives, and ensure alignment with organizational objectives. Additionally, the ideal candidate will possess strong problem-solving capabilities, adaptability to evolving business needs, and a proven track record in delivering measurable results. Responsibilities include overseeing daily operations, mentoring junior staff, and fostering a collaborative work environment. Proficiency in industry-specific software and tools is also a prerequisite.
The À la carte Executive Sous Chef position is a full-time, on-site role located at Jumbo Ruins Monsoon in Mombasa County, Kenya. This role assists the Executive Chef in overseeing à la carte kitchen operations, maintaining exceptional food quality, consistency, and presentation standards for all made-to-order dishes. Key responsibilities involve developing and implementing seafood-focused menus, directing food preparation and cooking processes, and overseeing kitchen stations during peak service periods.
The Executive Sous Chef provides leadership and guidance to kitchen staff, ensuring their training and professional growth while maintaining strict adherence to food safety, hygiene, and cost management protocols. Additionally, the position entails supervising mile en place, contributing to menu innovation, and fostering seamless communication with front-of-house teams to optimize service efficiency. Responsiveness to guest feedback and seasonal ingredient fluctuations is also a key responsibility of this role.
Bachelor’s degree in a relevant field or equivalent practical experience is required. Proficiency in specific software or tools is essential, along with strong analytical and problem-solving skills. Candidates must demonstrate excellent communication abilities and the capacity to work both independently and collaboratively. Prior experience in a similar role is preferred, and familiarity with industry best practices is advantageous. Additionally, the ability to manage multiple priorities and meet deadlines is crucial for success in this position.
Seasoned in crafting diverse à la carte menus, with a demonstrated background in seafood, grilled specialties, and upscale casual dining experiences.
We possess strong leadership and team management skills, with the capacity to train, schedule, and oversee the performance of kitchen staff effectively.
Demonstrated proficiency in menu development and cost analysis, coupled with expertise in leveraging seasonal and locally sourced ingredients to enhance culinary offerings.
Proficiency in food safety protocols, hygiene regulations, and optimal kitchen sanitation practices, along with adherence to HACCP or equivalent standards, is required.
Able to perform effectively within a fast-paced, high-volume setting while upholding consistent quality standards.
Proven ability to communicate clearly and collaborate seamlessly with both front-of-house staff and management teams to ensure cohesive operations and alignment on objectives.
Candidates must possess a formal culinary education or recognized certification, complemented by extensive kitchen experience that demonstrates clear career progression, with a preference for prior roles in leadership such as Sous Chef or equivalent positions.
Accommodation for weekend, holiday, and extended hour work is necessary to meet operational demands.
Qualifications
BA/BSc/HND
