Role Description
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 exceptional food quality, consistency, and presentation standards for all made-to-order dishes. Key duties involve developing and implementing 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 guiding and developing kitchen staff, maintaining proper preparation and organization of ingredients, and upholding stringent food safety, hygiene, and cost management protocols. Additionally, the position requires close collaboration in menu design, seamless coordination with front-of-house personnel to facilitate efficient service, and responsiveness to guest feedback and seasonal ingredient fluctuations.
Seeking a seasoned professional with a minimum of 5 years of experience in [specific field or industry], preferably holding a degree in [relevant discipline]. Candidates must demonstrate proficiency in [key skills or software tools] and possess strong analytical and problem-solving abilities. Excellent communication and interpersonal skills are essential for collaborating with cross-functional teams and stakeholders. Familiarity with [industry-specific regulations or standards] is a plus. The ideal candidate will exhibit a proactive approach to continuous learning and adaptability in a fast-paced environment.
Skilled in crafting individual menu items with a focus on seafood, grilled dishes, and upscale casual dining, backed by a proven track record in à la carte preparation.
Demonstrates strong leadership and team management skills, with responsibility for training, scheduling, and evaluating the performance of kitchen personnel.
Menu planning and costing expertise, coupled with proficiency in utilizing seasonal and locally sourced ingredients, is required.
Proficiency in food safety protocols, sanitation guidelines, and HACCP or equivalent regulatory standards is required, along with adherence to hygiene regulations and industry best practices in kitchen operations.
Able to perform effectively within a high-volume, rapidly evolving setting while ensuring unwavering consistency and quality standards.
Proven ability to facilitate seamless communication and cooperation among front-of-house personnel and management teams is essential.
Seeking candidates with a formal culinary education or recognized certification, complemented by extensive hands-on kitchen experience in progressively responsible positions, such as a Sous Chef or equivalent leadership role.
Accommodation for weekend, holiday, and extended-hour work as dictated by operational demands is required.
Qualifications
BA/BSc/HND
