We are seeking an experienced professional to fill this critical position, which involves managing a diverse range of responsibilities to drive operational efficiency and team performance. The ideal candidate will possess strong analytical skills, exceptional communication abilities, and a proven track record in [industry/field-specific experience if applicable]. Key requirements include [specific degrees, certifications, or licenses], along with [X years] of relevant work experience. This role demands the ability to [specific technical or soft skills], while also fostering collaboration across departments. The successful applicant will be responsible for [core responsibilities, e.g., overseeing projects, implementing strategies, or leading initiatives], ensuring alignment with organizational goals and compliance with industry standards. Proficiency in [specific tools, software, or methodologies] is essential, as is the capacity to adapt to evolving challenges in a fast-paced environment.
The À la carte Executive Sous Chef position is a full-time, on-site role stationed 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. Daily duties encompass planning and implementing seafood-centric menus, supervising 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 stringent food safety, hygiene, and cost control measures. Additionally, this position collaborates on menu development, coordinates with front-of-house personnel to facilitate seamless service, and adjusts offerings based on guest feedback and seasonal ingredient availability.
A bachelor’s degree in a relevant field and a minimum of five years of professional experience are required. Strong analytical, problem-solving, and communication skills are essential. Familiarity with industry-specific software and tools is preferred. Candidates should demonstrate a proven ability to manage multiple projects efficiently and meet deadlines consistently. Experience in a leadership or team coordination role is highly desirable. Knowledge of current industry trends and best practices is also important.
Proven expertise in à la carte cooking, specifically in seafood and grilled dishes, as well as experience in fine or high-quality casual dining establishments.
Proven leadership and team management skills are essential, encompassing responsibilities such as training new staff, organizing work schedules, and evaluating team performance to maintain operational excellence.
Proficiency in menu planning and costing, coupled with expertise in leveraging seasonal and locally sourced ingredients, is essential.
Professional candidates should possess a solid understanding of food safety protocols, hygiene regulations, and optimal practices in kitchen sanitation, along with HACCP principles or equivalent industry standards.
Able to perform effectively in a high-volume, fast-paced setting without compromising consistency or quality.
Effective coordination with front-of-house and management teams requires strong interpersonal and collaborative proficiencies, enabling seamless communication and alignment across departments.
A relevant culinary education or certification, complemented by several years of progressive kitchen experience, including prior work in a Sous Chef or comparable leadership position, is required.
Accommodates weekend, holiday, and extended hour scheduling based on operational demands.
Qualifications
BA/BSc/HND
