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Sous Chef
📍 Nairobi 💼 On-site ⏰ Full Time 📋 Permanent Contract 🏷️ Hospitality and Tourism
Minimum Experience
1 year
Application Deadline
📅 31/12/2026
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Job Description
JOB TITLE SOUS CHEF NATURE OF JOB FULL TIME INDUSTRY TOURISM & HOSPITALITY SALARY KSHS. 50,000-70,000 JOB LOCATION MARA RIVER
DUTIES AND RESPONSIBILITIES Kitchen Operations
  • Supervise daily kitchen activities including food preparation, cooking, plating, and presentation.
  • Ensure meals are prepared to high quality standards and served consistently according to recipes and specifications.
  • Support the Head Chef in coordinating kitchen workflow and ensuring smooth operations during service periods.
  • Monitor portion control, food quality, and presentation standards at all times.
  • Assist in scheduling kitchen staff shifts and delegating duties effectively.

Menu Development & Food Production
  • Assist in creating and introducing new menu items and seasonal offerings.
  • Contribute creative ideas for improving guest dining experiences and menu variety.
  • Ensure efficient preparation methods to maintain food consistency and minimize wastage.
  • Support special dining events, themed menus, and guest requests where necessary.

 Inventory & Cost Control
  • Manage kitchen inventory, including ordering supplies, monitoring stock levels, and tracking raw food costs.
  • Ensure proper storage, labeling, and rotation of food items in compliance with food safety standards.
  • Monitor food wastage and implement cost-control measures to improve kitchen efficiency.
  • Coordinate with suppliers and procurement teams to maintain adequate stock levels.

 Food Safety & Hygiene
  • Ensure compliance with food safety, sanitation, and hygiene standards within the kitchen.
  • Maintain cleanliness of kitchen equipment, workstations, and storage areas.
  • Monitor proper handling and storage of ingredients and prepared foods.
  • Ensure all kitchen staff adhere to health and safety regulations and operational procedures.

Team Leadership & Training
  • Supervise, mentor, and support junior kitchen staff and chefs.
  • Provide on-the-job training to improve staff performance, consistency, and teamwork.
  • Foster a disciplined, professional, and collaborative kitchen environment.
  • Assist in performance monitoring and staff development initiatives.

 KEY REQUIREMENT SKILLS AND QUALIFICATION
  • Diploma or Degree in Culinary Arts, Food Production, Hospitality Management, or a related field.
  • 2–5 years of proven experience as a Sous Chef or Senior Chef de Partie in a reputable hospitality establishment.
  • Strong proficiency in various cooking techniques, kitchen operations, and food presentation standards.
  • Good understanding of food safety regulations, hygiene practices, and kitchen equipment usage.
  • Experience in menu planning, inventory management, and food cost control.
  • Strong organizational, leadership, and team management skills.
  • Ability to work efficiently under pressure in a fast-paced environment.

 HOW TO APPLY
  • If you meet the above qualifications, skills and experience share CV on recruitment@britesmanagement.com
  • Interviews will be carried out on a rolling basis until the position is filled.
  • Only the shortlisted candidates will be contacted.
Location
📍 Approximate location
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About the Company
Brites Management Services Limited publishes its vacancies in Kenya through Saplic. Profile created automatically.