Sous Chef

About the role

The Sous Chef will support the Head Chef in delivering high‑quality meals across our hospitality venues. This full‑time position is based at our Mara River location and involves overseeing daily kitchen operations, ensuring consistency, and maintaining food safety standards.

Key responsibilities

• Supervise daily kitchen activities, including food preparation, cooking, plating and presentation.
• Assist the Head Chef in coordinating workflow and managing staff shifts.
• Contribute to menu development, seasonal offerings and special dining events.
• Manage inventory, order supplies, monitor stock levels and control food costs.
• Ensure compliance with food safety, sanitation and hygiene regulations.
• Mentor and train junior kitchen staff, fostering a collaborative environment.

Required profile

• Diploma or degree in Culinary Arts, Hospitality Management or a related field.
• 2–5 years of experience as a Sous Chef or Senior Chef de Partie in a reputable establishment.
• Strong knowledge of cooking techniques, portion control and food presentation.
• Good understanding of food safety and cost‑control practices.

Required skills

• Cooking techniques
• Menu development
• Inventory management
• Food safety compliance

What we offer

• Competitive monthly salary between KES 50,000 and 70,000.
• Opportunity to grow within a dynamic hospitality group.
• Supportive team environment and professional development.