We are seeking a highly motivated professional to join our team in a dynamic and collaborative environment. The ideal candidate will have a proven track record of [specific skill or experience, e.g., project management, customer service, or data analysis], along with strong communication and organizational abilities. Responsibilities include [list key duties, e.g., leading cross-functional teams, developing strategic initiatives, or ensuring compliance with industry regulations]. Requirements encompass [list qualifications, e.g., a bachelor’s degree in a relevant field, proficiency in specific software, or X years of experience in a similar role]. The successful applicant will play a pivotal role in driving innovation and achieving organizational objectives while fostering a culture of excellence and accountability.
The À la carte Executive Sous Chef position is a full-time, on-site role stationed at Jumbo Ruins Monsoon in Mombasa County, Kenya. This position assists the Executive Chef in overseeing the à la carte kitchen, upholding stringent standards for food quality, consistency, and presentation across all made-to-order dishes. Key duties involve designing and implementing seafood-centric menus, directing food preparation and cooking processes, and overseeing kitchen stations during peak service times.
The Executive Sous Chef provides leadership and guidance to kitchen staff, ensuring adherence to food safety and hygiene protocols while managing cost control measures. This position oversees the preparation and organization of ingredients, known as mile en place, and collaborates on menu design and refinement. Additionally, the role coordinates closely with front-of-house teams to facilitate seamless service operations and remains responsive to guest feedback while aligning with seasonal ingredient availability.
Qualifications
Proficiency in à la carte preparation is essential, supported by a demonstrated track record in seafood, grilled dishes, and either fine dining or high-quality casual culinary settings.
Demonstrates strong leadership and team management skills, with responsibility for training, scheduling, and overseeing the performance of kitchen personnel.
Accomplished menu planning and costing expertise, coupled with proficiency in utilizing seasonal, locally sourced ingredients.
Proficiency in food safety protocols, hygiene regulations, and optimal kitchen sanitation practices, along with adherence to HACCP or equivalent standards, is required.
Proven ability to thrive in a high-volume, rapidly evolving setting without compromising on consistency or quality.
Proven ability to communicate clearly and collaborate efficiently with both front-of-house staff and management teams to ensure seamless coordination.
Seeking candidates with formal culinary training or recognized certifications, complemented by substantial hands-on kitchen experience. The ideal applicant will have demonstrated growth in their culinary career, with a proven track record in leadership positions such as a Sous Chef or comparable role.
Must be available to work weekends, holidays, and extended hours as dictated by operational demands.
Qualifications
BA/BSc/HND
