Sous Chef

About the role

&BEYOND is hiring a Sous Chef in Westlands, Nairobi. The role supports the Head Chef in running kitchen operations and leads the kitchen and canteen teams, keeping service smooth, efficient and professional.

Key responsibilities

• Assist the Head Chef in managing kitchen operations and provide leadership to the kitchen and canteen teams.
• Monitor food budgets and adhere to financial controls for guest and staff meals.
• Ensure compliance with health, safety and hygiene standards, including HACCP protocols.
• Manage food orders, stock control and resource use with a first-in-first-out system; conduct stock takes and monitor prepped food.
• Deliver on guest dietary requirements and help adjust menus to improve service quality.
• Maintain a consistent guest food satisfaction score and manage cost per head for guests and staff.
• Train and mentor kitchen staff, recording all training, and enforce discipline and correct personnel management, including shift scheduling and attendance.

Required profile

• At least 2 years of relevant experience in the service industry, especially dealing with guests and staff.
• Experience managing food orders, inventory and staff schedules.
• Ability to cater to guest dietary preferences.

Required skills

• Extensive knowledge of food and kitchen operations, ideally in a luxury lodge or hospitality setting.
• Familiarity with HACCP protocols and other food safety regulations.
• Understanding of menu planning, food budgeting and stock control systems.
• Knowledge of sustainability practices in hospitality.
• Strong leadership, organization, problem-solving and communication skills, able to multitask in a fast-paced environment.