We are seeking a highly motivated individual to join our team in the position of [Job Title]. The successful candidate will be responsible for [key responsibility 1], [key responsibility 2], and [key responsibility 3]. Requirements for this role include [requirement 1], [requirement 2], and [requirement 3]. Additionally, [additional requirement or responsibility]. Proficiency in [specific skill or tool] is strongly preferred, along with [another preferred skill]. This role offers the opportunity to [brief career or growth benefit].
The À la carte Executive Sous Chef holds a full-time, on-site position at Jumbo Ruins Monsoon in Mombasa County, Kenya. In this role, the incumbent assists the Executive Chef in overseeing à la carte kitchen functions, maintaining exceptional food quality, consistency, and presentation standards for all custom-prepared dishes. Key duties involve designing and implementing seafood-centric menus, directing food preparation and cooking processes, and overseeing kitchen stations during peak service times.
The Executive Sous Chef is responsible for mentoring and training kitchen staff, ensuring adherence to food safety, hygiene, and cost control protocols, while overseeing mile en place. Additionally, the position entails active participation in menu development, seamless collaboration with front-of-house teams to facilitate efficient service, and responsiveness to guest feedback and seasonal ingredient availability.
Seeking candidates with a Bachelor’s degree in Accounting, Finance, or a related field, supplemented by professional certifications such as CPA or CMA, to fill this role. Applicants should possess at least five years of progressive experience in financial analysis, budgeting, or auditing, with a proven track record in strategic financial planning. Strong proficiency in Excel and financial modeling tools is required, along with excellent communication skills to collaborate effectively across departments. Responsibilities include preparing financial statements, analyzing market trends, overseeing audit processes, and presenting data-driven recommendations to senior leadership. Familiarity with ERP systems and regulatory compliance standards is essential.
Seasoned in crafting meticulously prepared à la carte dishes, with a demonstrated proficiency in seafood specialties, expertly grilled offerings, and high-caliber casual dining experiences.
Demonstrates strong leadership and team management skills, encompassing staff training, scheduling, and performance evaluation within the kitchen environment.
Menu planning and costing proficiency, coupled with the capability to collaborate with seasonal and locally sourced ingredients, are required.
Proficiency in food safety protocols, hygiene regulations, and optimal kitchen sanitation practices, along with adherence to HACCP standards or their equivalents, is required.
Able to perform effectively in a high-volume, fast-paced setting without compromising consistency or quality.
Strong interpersonal and teamwork abilities are essential to facilitate seamless coordination among front-of-house staff and management teams.
A relevant culinary education or certification is required, along with multiple years of progressive kitchen experience, preferably including a leadership role such as Sous Chef.
The role may necessitate availability to work weekends, holidays, and extended hours based on operational demands.
Qualifications
BA/BSc/HND
