Sous Chef – Kitchen Operations Lead

About the role

The Sous Chef will support the Head Chef in overseeing all kitchen and canteen activities at our Nairobi location. This position ensures smooth service delivery, high food quality, and compliance with safety standards.

Key responsibilities

• Assist the Head Chef in managing daily kitchen operations and staff coordination.
• Monitor food budgets, control costs per head, and enforce financial controls for guest and staff meals.
• Maintain compliance with HACCP, health, safety, and hygiene regulations.
• Manage food orders, stock control, and FIFO inventory processes.
• Deliver meals that meet guest dietary requirements and uphold guest satisfaction scores.
• Conduct regular stock takes, monitor pre‑prepared food, and support menu adjustments.
• Train, mentor, and record development of kitchen personnel.
• Schedule shifts, track attendance, and enforce discipline.

Required profile

• Minimum 2 + years experience in a hospitality or service‑industry kitchen environment.
• Strong knowledge of food safety protocols, especially HACCP.
• Experience with menu planning, food budgeting, and stock control systems.
• Understanding of sustainability practices within hospitality.
• Ability to cater to diverse guest dietary preferences.

Required skills

• HACCP and food safety regulations
• Menu planning
• Food budgeting
• Stock control and FIFO inventory management
• Sustainability practices in hospitality