Latest Sous Chef Career vacancy in Kenya 2015 

Job Title: Sous Chef

Department: Food & Beverage

Reports To: Executive Chef

Job Summary:

  • Responsible for all food production in all the outlets and banquet functions, assists in developing menus, food purchase specifications and recipes.
  • Supervises the kitchen brigade
  • Develops and monitor food and labor budget for the department.
  • Maintain highest professional food quality and hygienic standards.


Essential Duties and Responsibilities
  • Assists the chef in planning outlet menus.
  • Schedules and coordinates the work of cooks, stewards and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
  • Approves the requisition of products and other necessary food supplies.
  • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
  • Establishes controls to minimize food and supply waste and theft.
  • Implements training programmes to increase their knowledge about safety, hygiene and accident prevention principles.
  • Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
  • Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
  • Consults with the Executive Chef and outlet manager on food production aspects of special events being planned.
  • Cooks or directly supervises the cooking of items that require skillful preparation.
  • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
  • Evaluates food products to assure that quality standards are consistently attained.
  • Interacts with management to assure that food production consistently exceeds the expectations of members and guests.
  • Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
  • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
  • Provides training and professional development opportunities for all kitchen staff.
  • Ensures that representatives from the kitchen attend service lineups and meetings.
  • Always visit the restaurant when it is opens to welcome members.
  • Support safe work habits and a safe working environment at all times.
  • Ensure end of the month inventory is accurate and completed.
  • Review “Par Stock Level” for each item based on current operational situation.
Qualification and Experience
  • Culinary Education/Diploma in food production
  • Thorough knowledge of Hazard Analysis and Critical Control Points (HACCAP)
  • Minimum of six (6) years’ experience as a Senior Sous Chef de Partie in a five star property or  three (3) years experience as a Sous Chef in a four star property and above
  • Minimum of Eight (8) years’ combined experience in food production.
If you meet the above qualifications send your detailed CV to and cc by the end of the week 
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