We are seeking a highly skilled professional to join our team, responsible for [insert key responsibilities from original job description]. The ideal candidate will possess [insert key qualifications/requirements from original job description], along with proven experience in [mention relevant skills or areas]. In this position, you will be accountable for [list primary duties from original job description], ensuring adherence to [relevant standards, policies, or deadlines]. Strong [mention essential soft skills or technical abilities] and the ability to [describe key competencies] are critical for success. Collaborative teamwork and exceptional communication skills are also required to engage effectively with stakeholders at all levels.
The À la carte Executive Sous Chef is a full-time, on-site position stationed at Jumbo Ruins Monsoon in Mombasa County, Kenya. This role serves as a key support to the Executive Chef, overseeing the day-to-day operations of the à la carte kitchen while upholding stringent standards for food quality, consistency, and presentation across all made-to-order dishes. Responsibilities involve designing and implementing seafood-centric menus, directing food preparation and culinary processes, and effectively managing kitchen stations during peak service hours.
The Executive Sous Chef provides leadership and mentorship to kitchen staff, ensures proper mile en place, and upholds rigorous food safety, hygiene, and cost management protocols. Additionally, the position contributes to menu innovation, facilitates seamless coordination with front-of-house personnel, and adjusts offerings based on guest insights and seasonal ingredient availability.
The ideal candidate will possess a Bachelor’s degree in a relevant field, along with a minimum of three years of professional experience in a similar role. Strong proficiency in project management software and tools is required, as well as exceptional organizational and communication skills. Additionally, the ability to work independently and manage multiple priorities in a fast-paced environment is essential. Familiarity with industry regulations and standards is a plus.
A demonstrated proficiency in à la carte preparation, with a particular emphasis on seafood, grilled dishes, and high-end casual dining experiences.
Proven leadership and team management skills are required, encompassing responsibilities such as staff training, scheduling, and performance evaluation.
Menu planning and costing expertise, with proficiency in utilizing seasonal and locally sourced ingredients, are essential.
Proficiency in food safety protocols, sanitation regulations, and industry best practices, including adherence to HACCP standards or equivalent frameworks, is essential.
Able to operate productively in a high-volume, fast-paced setting without compromising consistency or quality.
Proven ability to facilitate clear, concise communication and foster productive collaboration between front-of-house staff and management teams is essential for success in this role.
A degree or certification in the culinary arts, coupled with multiple years of hands-on kitchen experience in progressively responsible positions—including, but not limited to, a Sous Chef or comparable leadership role—is required.
Must be available to work weekends, holidays, and extended hours to meet operational demands.
Qualifications
BA/BSc/HND
