We are seeking a highly motivated professional to join our team in a dynamic role that offers both growth opportunities and meaningful contributions. The ideal candidate will possess a minimum of five years of relevant experience in the field, along with a proven track record of delivering measurable results. Responsibilities include managing key projects, collaborating with cross-functional teams, and ensuring adherence to established policies and procedures. Strong analytical skills, exceptional communication abilities, and proficiency in industry-specific tools are essential. Additionally, the position requires the ability to work independently, prioritize tasks effectively, and adapt to evolving challenges in a fast-paced environment.
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 the daily operations of the à la carte kitchen, maintaining exceptional standards for food quality, consistency, and presentation across all made-to-order dishes. Key duties involve designing and implementing seafood-centric menus, overseeing food preparation and culinary execution, and coordinating kitchen stations during high-volume service periods.
The Executive Sous Chef is responsible for guiding and coaching kitchen staff, supervising preparation processes, and upholding rigorous food safety, sanitation, and cost management protocols. Additionally, the position entails participating in culinary innovation, facilitating seamless communication with front-of-house personnel to optimize service efficiency, and adjusting offerings based on guest input and seasonal produce availability.
Seeking a highly skilled professional with a minimum of five years of experience in a relevant field, demonstrated through a proven track record of success. The ideal candidate will possess a bachelor’s degree or higher, along with specialized certifications pertinent to the role. Strong analytical abilities, exceptional problem-solving skills, and meticulous attention to detail are essential. Familiarity with industry-standard software and tools is required, as is the capacity to work both independently and collaboratively within cross-functional teams. Prior experience in project management or leadership roles is a plus.
Demonstrates exceptional proficiency in à la carte cuisine, with a strong track record in seafood preparation, grilled dishes, and high-end casual dining environments.
Demonstrates strong leadership and team management skills, with responsibilities encompassing training, scheduling, and performance evaluation of kitchen staff.
Menu planning and costing skills, with the ability to work with seasonally available, locally sourced ingredients, are essential for this role.
Proficiency in food safety protocols, hygiene regulations, and optimal kitchen sanitation practices is required, along with familiarity with HACCP standards or equivalent regulatory frameworks.
Able to thrive in high-volume, fast-paced settings without compromising consistency or quality.
Skilled in fostering clear and productive communication, you will work seamlessly with both front-of-house staff and management teams to ensure cohesive coordination and operational alignment.
Requires formal culinary training or certification, complemented by extensive hands-on kitchen experience, preferably including a leadership position such as Sous Chef or equivalent.
Must demonstrate adaptability to work weekends, holidays, and extended hours as dictated by operational demands.
Qualifications
BA/BSc/HND
