Role Description
The À la carte Executive Sous Chef holds a full-time, on-site position 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 custom-prepared dishes. Key duties involve designing and implementing seafood-centric menus, supervising food preparation and cooking processes, and directing kitchen stations during peak service times.
The Executive Sous Chef provides leadership and guidance to kitchen staff, ensuring proper preparation and organization while upholding strict standards for food safety, hygiene, and cost management. This position collaborates closely on menu creation, facilitates seamless communication with front-of-house personnel to optimize service efficiency, and remains responsive to guest feedback and seasonal ingredient variations.
Qualifications
A demonstrated proficiency in à la carte cooking, particularly in seafood and grilled dishes, along with experience in fine or high-quality casual dining settings, is essential.
Capable of leading and managing teams effectively, with responsibilities encompassing staff training, scheduling, and performance evaluation within the kitchen environment.
Menu planning and costing expertise, coupled with the capability to leverage seasonal, locally sourced ingredients.
Proficiency in food safety protocols, hygiene regulations, kitchen sanitation best practices, and adherence to HACCP standards or equivalent frameworks is required.
Able to maintain productivity and deliver high-quality results within a demanding, high-volume setting that operates at a rapid pace.
Proven ability to facilitate clear and concise communication and foster productive collaboration between front-of-house staff and management teams is essential.
Seeking a candidate with a strong foundation in culinary arts, demonstrated through formal education or recognized certification, along with substantial hands-on experience in professional kitchens. The ideal applicant will have progressed through various kitchen roles, culminating in a leadership position such as Sous Chef or equivalent, ensuring the ability to oversee operations and mentor teams effectively.
Must be adaptable to work weekends, holidays, and extended hours to meet operational demands.
Qualifications
BA/BSc/HND
