Sous Chef

The primary purpose of the position is to manage the daily operations of the kitchen, supervise culinary staff, and ensure that all food production meets the highest standards of quality, safety, and efficiency while maintaining profitability through effective cost control.

Requirements & Qualifications

Level of Education

• Atleast Secondary School Education (KCSE)

Specialized training/professional qualification

• Atleast Diploma in Food Production and Culinary Arts.

Relevant Job Experience

• Must have worked in a similar position for atleast three years.

Other competencies/skills/abilities required

• Must maintain at all times highest standard of hygiene standards including correct food storage temperatures.

• Must have good Planning, organization and attention to details skills.

• Must have drive initiative and creativity.

• Must have time management skills.

• Must be a team player.

• Must have Food Handler certificate.

Responsibilities

1) Directing the food preparation process and delegating tasks

2) Cooking and preparing high quality dishes

3) Assisting the Head Chef/create menu items, recipes and develop dishes

4) Supervising all kitchen activities

5) Supervising, motivating and working closely with the cooks

6) Being responsible for health and safety

7) Being responsible for food hygiene practices

8) Ensuring food quality and excellent standards are maintained for all dishes created

9) Assisting with determining food inventory needs, stocking and ordering

10) Ensuring the kitchen meets all regulations including sanitary and food safety guidelines

11) Assign duties to the hotel kitchen staff

12) Offer coaching and training to the cooks in the department

13) Implement fully the Jumuia Resorts Strategic plan and SOPs

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Sous Chef

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