Role Description
The À la carte Executive Sous Chef position is a full-time, in-person 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 encompass developing and implementing seafood-focused menus, supervising food preparation and cooking processes, and overseeing kitchen sections during peak service hours.
The Executive Sous Chef provides leadership and guidance to kitchen staff, ensuring proper preparation and organization while upholding stringent food safety, hygiene, and cost management protocols. This position also entails contributing to menu innovation, facilitating seamless communication with front-of-house teams to optimize service efficiency, and adjusting offerings based on guest input and seasonal ingredient availability.
Seeking a highly motivated professional with a Bachelor’s degree in a relevant field, along with a minimum of three years of experience in a similar role, preferably within the industry. The ideal candidate will possess strong analytical skills, exceptional problem-solving abilities, and a deep understanding of industry-specific regulations and standards. Proficiency in relevant software and tools, as well as excellent communication and teamwork skills, is essential. The position requires the ability to manage multiple projects simultaneously, meet tight deadlines, and adapt to changing priorities. A commitment to continuous learning and professional development is highly valued.
A distinguished background in à la carte cuisine, coupled with demonstrated proficiency in seafood preparation, grilled specialties, and both upscale casual and fine dining settings, is essential.
Proven leadership skills are essential, with responsibility for directing, training, and scheduling kitchen personnel, as well as evaluating their performance to maintain operational excellence.
Proven expertise in menu planning and costing, alongside the capacity to leverage seasonal and locally sourced ingredients effectively.
Proficiency in food safety protocols, sanitation regulations, and industry best practices—including adherence to HACCP or equivalent standards—is essential.
Able to perform effectively under demanding, high-volume conditions while consistently delivering high-quality results.
Proven ability to facilitate seamless interaction and cooperation with front-of-house personnel and management teams through strong communication and collaborative skills.
Candidates should possess a relevant culinary education or certification, complemented by several years of progressive kitchen experience, with a proven track record in a Sous Chef or comparable leadership capacity.
The position requires availability to work weekends, holidays, and extended hours, as dictated by operational demands.
Qualifications
BA/BSc/HND
