Executive Sous Chef – Hotel Kitchen Leadership

About the role

The Executive Sous Chef will lead the culinary team at Gelian Hotel Machakos, ensuring the highest standards of food quality, creativity, and service. This senior position reports directly to the Executive Chef and works closely with hotel management to align kitchen operations with the brand’s strategic goals.

Key responsibilities

• Lead, mentor, and manage the entire kitchen brigade, fostering teamwork and excellence.
• Own menu planning, food design, and innovation to match guest preferences and market trends.
• Oversee daily kitchen operations, guaranteeing efficiency, consistency, and top‑tier hygiene standards.
• Manage banquet and event catering, ensuring flawless execution for conferences, restaurant service, and special functions.
• Control costs, monitor stock levels, and drive profitability through effective purchasing and portion management.
• Collaborate with Food & Beverage leadership to design seasonal promotions and signature dining experiences.
• Represent the kitchen in management meetings and work closely with hotel leadership to achieve strategic objectives.

Required profile

• Diploma or Degree in Culinary Arts or Hospitality Management.
• 7+ years of progressive kitchen experience, with at least 3 years in a leadership role within a 4‑star or 5‑star hotel.
• Proven expertise in à la carte, buffet, and mass‑production service formats.
• Strong knowledge of cost control and menu profitability.
• Creative, inspiring leader with excellent communication, organizational, and people‑management skills.

Required skills

• Cost control and budgeting.
• Menu profitability analysis.