Sous Chef
Recruit Finds
Nairobi, Kenya
Job summary
Sous Chef (BC_Sous Chef) at And Beyond
About this role
Assistant Head Chef
A kitchen leadership role for someone who can balance food quality, guest satisfaction, team performance, and cost control without losing sight of the details that keep service running smoothly.
The Assistant Head Chef will work alongside the Head Chef in overseeing kitchen operations while providing direction to both kitchen and canteen teams.
The kitchen standard
The focus is on delivering consistent food quality and an experience that leaves both guests and staff satisfied. The role includes responding to dietary requirements, monitoring food preparation, and contributing to menu changes where these can improve the overall service.
You will also be expected to maintain consistent guest food satisfaction scores and manage the cost per head for both guest and staff meals.
Keeping service on track
The Assistant Head Chef will help coordinate daily kitchen activities and ensure service is efficient and well organized.
This includes:
Supporting the Head Chef with the running of kitchen operations.
Providing leadership to kitchen and canteen teams and promoting professional working standards.
Planning staff shifts and monitoring attendance.
Addressing personnel and discipline matters appropriately.
Coordinating with management and service teams to keep communication clear.
Managing multiple priorities during busy service periods.
Food, stock and financial control
Good kitchen management requires careful control of both resources and costs.
The role will involve monitoring food budgets and applying the required financial controls for guest and staff meals. You will also manage food orders, stock levels, and resource usage, using the First In, First Out system to support effective stock rotation.
Other responsibilities include conducting stock takes, monitoring prepared food, and helping ensure food resources are used efficiently.
Safety and standards
Food safety is a core part of the position. You will be responsible for helping ensure the kitchen operates in line with health, safety, hygiene, and HACCP requirements.
Training is also part of maintaining those standards. The Assistant Head Chef will train and mentor kitchen employees and ensure that completed training is properly documented.
What will help you succeed
The role calls for someone with strong leadership and team-management ability who can encourage collaboration while keeping productivity high.
You should also bring:
Strong organizational skills for coordinating daily kitchen activity and service.
Financial understanding sufficient to manage budgets, food costs, and stock.
Practical problem-solving ability, particularly when dealing with guest needs or operational challenges.
Clear communication skills for working with kitchen teams, management, and service staff.
The ability to multitask effectively in a fast-moving environment without compromising standards.
Knowledge and experience
You should have extensive knowledge of food preparation and kitchen operations, ideally gained in a luxury lodge or hospitality environment.
The position also requires familiarity with:
HACCP and other food safety requirements.
Menu planning and food budgeting.
Stock control systems.
Food ordering and inventory management.
Staff scheduling.
Hospitality sustainability practices.
Catering for different guest dietary preferences.
Previous experience
Experience in the service industry, particularly in an environment involving regular interaction with guests and staff, is required.
At least 2 years of relevant experience is required.
Most importantly, you should have a genuine passion for creating fabulous food and the ability to combine that passion with the discipline required to run a professional kitchen.