Executive Sous Chef Job in Kenya

Duties and Responsibilities

Oversee the day to day operations of the Culinary Department to ensure guest satisfaction in all Venues and all Events functions in the hotel

Assist the Executive Chef in recruiting, managing, supporting and training of our Culinary Leaders and Colleagues.

Responsible for Culinary scheduling and forecasting to achieve budgeted labor cost results

Liaise on all events with Food and Beverage Managers (Banquets, Venues, Stewarding) and Conference Service Managers

Oversee a comprehensive and industry leading culinary apprenticeship program

Guide the Culinary Team to prepare food according to standardized recipes and specifications to maintain consistency and ensure all quality standards and food cost standards are met

Ensure food waste is kept to a minimum through ensuring proper rotation, labeling, and storing of food

Adhere to Food Safety guidelines ensuring that all food products are handled, stored, prepared and served safely

Ensuring that the kitchen work area is clean, organized and that the equipment is functional

Promote teamwork and morale within the kitchen and with all other departments.

Responsible for the kitchen operation in the absence of the Executive Chef


Your experience and skills include:

Experience in a senior culinary leadership role for a minimum of 5 years in a comparable property.

Diploma in Culinary Arts or related field.

Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork and exceptional customer service.

Current on all culinary trends and active in the furthering of his/her or her own culinary development.

Extremely creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals.

Proven financial planning skills with the ability to analyze data and trends and implement strategies for improvement.

How To Apply

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