Sous Chef – Mombasa

About the role

The Sous Chef will work directly with the Head Chef to oversee daily kitchen operations in a busy leisure and banqueting environment in Mombasa. This role combines hands‑on cooking with staff supervision to ensure consistent quality and service.

Key responsibilities

• Assist the Head Chef in daily production planning, staffing and kitchen workflow.
• Prepare and cook across grill, stew and vegetarian stations, maintaining food quality and presentation.
• Support high‑volume service for leisure guests and coordinate banqueting events such as weddings and corporate dinners.
• Maintain efficient kitchen output during peak periods, including weekends, school holidays and public holidays.
• Train, guide and monitor kitchen staff across all sections to uphold standards.
• Contribute ideas for menu development and overall food‑and‑beverage growth.

Required profile

• Diploma or Certificate from Kenya Utalii College or an equivalent recognised hospitality institution.
• Minimum three years experience as a Sous Chef or similar role, preferably in a 3‑star hotel or higher.
• Valid Food Handler’s Certificate.
• Proven experience in banqueting and high‑volume kitchen environments.

Required skills

• Grill operation
• Hot kitchen operations
• Banqueting service
• High‑volume kitchen production
• Food safety compliance (Food Handler’s Certificate)

What we offer

• Competitive monthly compensation (KES 45,000 – 60,000).
• Meals provided on duty.
• Two‑year renewable contract with growth opportunities as the food‑and‑beverage operation expands.