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Sous Chef For A La Carte Restaurant

Closing: Jul 19, 2024

Closing today

Published: Jun 21, 2024 (29 days ago)

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Job description

Monsoon restaurant, since over 15 years, is a well known and established Italian-Seafood Restaurant by the Coast of Mombasa, the ideal candidate is a seasoned chef with a background in fine dining focused in Seafood and Mediterranean cuisine.

Weekends the restaurant tend to be extremely busy and the menu is " A la Carte" hence we are looking for a professional Chef confident with "Hot Kitchen".

You will run an efficient kitchen by consistently looking to mantain the menu standard, producing quality food, and working closely with restaurant Executive chef in the overall food operations of the restaurant.



Responsibilities
Job description

Monsoon restaurant, since over 15 years, is a well known and established Italian-Seafood Restaurant by the Coast of Mombasa, the ideal candidate is a seasoned chef with a background in fine dining focused in Seafood and Mediterranean cuisine.

Weekends the restaurant tend to be extremely busy and the menu is " A la Carte" hence we are looking for a professional Chef confident with "Hot Kitchen".

You will run an efficient kitchen by consistently looking to mantain the menu standard, producing quality food, and working closely with restaurant Executive chef in the overall food operations of the restaurant.



Responsibilities

The Executive Sous Chef reports directly to the Head Chef. The role is made up of many varying responsibilities including:

  • Cooking and preparing high quality dishes
  • Preparing and assisting the Head Chef to create menu items, recipes and develop dishes
  • Being responsible for health and safety
  • Being responsible for food hygiene practices
  • Ensuring food quality and excellent standards are maintained for all dishes created
  • Assisting with determining food inventory needs, stocking and ordering

Qualifications

The position is reserved to Kenya citizen in possess of the following qualifications:

  • Certificate/degree in Culinary Arts obtained from accredited institutions.
  • Experience in Seafood and Mediterranean "fine dining"
  • Confident with "Hot Kitchen" and capable of producing "A la Carte" dishes.
  • 2+ years of kitchen experience in a Chef de Partie,Sous Chef, Chef de Cuisine or Executive Chef position


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