Sous Chefs at Spez Ltd

What you'll do:

• Lead daily production of Italian menus, including pasta, risotto, sauces, stocks, roasts, antipasti and desserts, for large events.
• Plan production schedules with the Head Chef and the Events/Catering Team.
• Hold consistent quality, portion sizes and presentation across large batches.
• Make sure food holds well during transport, holding and off-site reheating.
• Lead, train and coach kitchen staff, and keep standards of conduct anddiscipline high.
• Maintain strict hygiene, temperature control, labelling and allergen procedures.
• Monitor waste, stock use and food cost.

Qualifications & Requirements:

• Diploma or Certificate in Culinary Arts, Food Production or a related field.
• 5-8 years' professional kitchen experience, with at least 5 years as a Sous Chef or in a senior supervisory role.
• Proven Italian cuisine experience, including fresh pasta, sauces and classic preparations.
• Experience in a central kitchen, outside catering, hotel banquet or other high-volume operation.
• Strong knowledge of HACCP, recipe control, portioning and costing. Flexibility to work weekends and event days.

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What you'll do:

• Lead daily production of Indian menus, including curries, tandoor items, biryanis, breads, chutneys and sauces, in high volume.
• Plan production with the Head Chef around event dates, guest numbers and quantities.
• Keep taste, portions and presentation consistent across large batches. Pack, label and prepare food for dispatch, with transport and reheating in mind.
• Supervise, train and coach Chef de Parties, Demi Chefs, Commis Chefs and casual staff.
• Enforce food safety, HACCP, allergen handling and FIFO standards. Control waste, stock use and food cost.

Qualifications & Requirements:

• Diploma or Certificate in Culinary Arts, Food Production or a related field.
• 3-5 years' professional kitchen experience, with at least 3 years as a Sous Chef or in a senior supervisory role.
• Strong Indian cuisine background, including spice blending and tandoor and gravy production.
• Experience in a central kitchen, outside catering, hotel banquet or other high-volume operation.
• Strong knowledge of HACCP, recipe control, portioning and costing.
• Flexibility to work weekends and event days.
• Send your CV and cover letter to hr@spez.co.ke with "Sous Chef - Indian Cuisine" as the subject.

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What you'll do:

• Lead daily production of Asian menus, including stir-fries, noodles, rice dishes, dim sum, curries, broths and sauces, in high volume.
• Plan production with the Head Chef based on event numbers and menus.
• Keep flavour, portions and presentation consistent across large batches.
• Portion, pack and label food correctly for dispatch and off-site service. Supervise, train and develop Commis Chefs, Demi Chefs, Chef de Parties and casual staff.
• Maintain food safety, hygiene, allergen and FIFO standards. Control waste and make efficient use of stock and equipment.

Qualifications & Requirements:

• Diploma or Certificate in Culinary Arts, Food Production or a related field.
• 5-8 years' professional kitchen experience, with at least 5 years as a Sous Chef or in a senior supervisory role.
• Solid Asian cuisine experience (Chinese, Thai or a mix of regional styles).
• Experience in a central kitchen, outside catering, hotel banquet or other high-volume operation.
• Strong knowledge of HACCP, recipe control, portioning and costing. Flexibility to work weekends and event days.