We are seeking a highly motivated professional to join our team in this critical position. The ideal candidate will possess a proven track record of success in a similar role, with a minimum of three years of relevant experience. Key qualifications include strong analytical skills, exceptional communication abilities, and proficiency in industry-standard software tools. Responsibilities encompass project management, stakeholder engagement, and delivering high-quality results within established deadlines. Additionally, the role requires collaboration with cross-functional teams, problem-solving under pressure, and a commitment to continuous improvement. If you are a dynamic individual eager to contribute to our organization’s growth, we encourage you to apply.
The À la carte Executive Sous Chef position is a full-time, on-site role situated 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 every made-to-order dish. Daily duties encompass menu planning and execution with a focus on seafood, supervising food preparation and cooking processes, and overseeing kitchen sections during peak service times.
The Executive Sous Chef is responsible for coaching and guiding kitchen staff, maintaining proper mile en place, and upholding rigorous food safety, sanitation, and cost management protocols. Additionally, the position entails participating in menu design, liaising with front-of-house personnel to facilitate seamless operations, and adjusting offerings in response to guest input and seasonal ingredient fluctuations.
Seeking a candidate with a bachelor’s degree in a relevant field, along with a minimum of five years of progressive experience in a comparable role. Proficiency in industry-standard software and tools is essential, as is a demonstrated ability to lead cross-functional teams and deliver results under tight deadlines. Strong analytical skills, exceptional communication, and a track record of problem-solving are required to thrive in this dynamic environment. The ideal applicant will possess a proactive mindset, adaptability, and a commitment to continuous learning and professional growth.
A demonstrated proficiency in à la carte cooking, particularly in seafood, grilled dishes, and fine or upscale casual dining environments, is essential.
Proven expertise in leading and managing teams, encompassing responsibilities such as staff training, scheduling, and evaluating performance within the kitchen environment.
A strong proficiency in menu planning and costing, coupled with expertise in utilizing seasonal and locally sourced ingredients, is required.
Proficiency in food safety protocols, sanitation guidelines, and hygiene regulations is essential, along with familiarity with HACCP standards or equivalent compliance frameworks.
Able to perform effectively within a high-volume, fast-paced setting while upholding consistency and quality standards.
Proven ability to communicate clearly and collaborate seamlessly with front-of-house staff and management teams to ensure cohesive operations.
A degree or certification in culinary arts, complemented by substantial hands-on kitchen experience in progressively responsible positions, with at least some of that time served in a Sous Chef or comparable leadership capacity, is required.
Must demonstrate availability to work weekends, holidays, and extended hours, as dictated by operational demands.
Qualifications
BA/BSc/HND
