Sous Chef

Key Responsibilities

• Directing the food preparation process and delegating tasks.
• Cooking and preparing high-quality dishes.
• Assisting the Head Chef in creating menu items, recipes, and developing dishes.
• Supervising all kitchen activities and working closely with the cooks to motivate them.
• Ensuring strict adherence to health and safety regulations and food hygiene practices.
• Maintaining excellent food quality and standards for all dishes created.
• Assisting with determining food inventory needs, stocking, and ordering.
• Ensuring the kitchen meets all regulations including sanitary and food safety guidelines.
• Assigning duties to the hotel kitchen staff.
• Offering coaching and training to the cooks in the department.
• Fully implementing the Jumuia Resorts Strategic plan and Standard Operating Procedures (SOPs).

Requirements & Qualifications

• Education: At least Secondary School Education (KCSE).
• Specialized Training: At least a Diploma in Food Production and Culinary Arts.
• Relevant Experience: Must have worked in a similar position for at least three years.
• Skills & Abilities:
  • Highest standard of hygiene including correct food storage temperatures.
  • Good planning, organization, and attention to detail.
  • Drive, initiative, and creativity.
  • Strong time management skills.
  • Must be a team player.
  • Must possess a valid Food Handler certificate.

How to Apply

Interested and qualified candidates should apply online via the Jumuia Resorts application portal at https://www.myjobmag.co.ke/apply-now/1178780. This link directs to a Google Docs application form.