Sous Chef at Safari Park Hotel

Reporting to the Executive chef, the successful candidate will be responsible for:

Kitchen Supervision:

• Oversee the daily kitchen operations, including food preparation and presentation.
• Supervise and guide kitchen staff, ensuring they perform to high standards.
• Ensure the kitchen operates in an efficient manner and that orders are completed on time.

Menu Planning & Development:

• Assist the Executive Chef in developing and refining the menu, creating new dishes and improving current recipes.
• Stay updated with food trends, dietary restrictions, and new cooking techniques.
• Collaborate with the Executive Chef to implement seasonal and special menus.

Quality Control:

• Ensure that all dishes are prepared according to the standards and specifications set by the Executive Chef.
• Taste and evaluate dishes during service for flavor, presentation, and consistency.
• Monitor portion control and waste management to maximize kitchen profitability.

Inventory & Cost Control:

• Assist in managing inventory levels, ensuring stock is appropriately ordered and maintained.
• Work with suppliers to ensure the best quality ingredients are sourced within budget.
• Help control food costs by minimizing waste, optimizing ingredient use, and tracking expenditure.

Health & Safety Compliance:

• Ensure that the Kitchen adheres to all health, safety, and sanitation standards.
• Train kitchen staff on hygiene, proper food handling, and equipment usage.
• Maintain a clean and organized kitchen, ensuring all food storage, preparation, and cooking areas are up to standards.

Team Leadership & Training:

• Train and mentor junior kitchen staff, fostering a positive and productive work environment.
• Evaluate staff performance and provide constructive feedback to help them grow.
• Take part in recruitment, scheduling, and performance management of kitchen employees.

Administrative Duties:

• Assist with scheduling kitchen staff and managing staff-related issues.
• Record and report daily kitchen operations, inventory usage, and food costs.
• Handle operational duties in the absence of the Executive Chef.

Qualifications and Skills

• Holder of a certificate or diploma in food production or culinary arts from Kenya Utalii College or any other reputable hotel training institution.
• Must have knowledge and exposure of not less than 10 years, 4 of which must be in a “5 star” kitchen set up.
• Proven experience as a Sous Chef, preferably in a fine dining or high-volume restaurant.
• Extensive knowledge of kitchen operations, menu development, and modern cooking techniques.
• Strong leadership and communication skills with the ability to manage and motivate a team.
• Ability to work in a fast-paced environment and adapt to changing circumstances.
• Excellent understanding of food safety, hygiene regulations, and kitchen sanitation standards.
• Experience with inventory management and cost control.
• Creative, innovative, and passionate about culinary arts.