Talent Africa

Google Ad Placeholder – Slot: 4455667788

Sous Chef

Hospitality

K sh 120,000 – 144,998 gross / month

Openings: 1 Location: Nairobi Overview: Our client is looking for a Sous Chef to run service, train the brigade, and keep food cost on target—co-piloting menu development with the Head Chef. Key Responsibilities: - Lead pass during service; coordinate tickets and timing. - Coach CDPs/commis; conduct tastings; maintain specs. - Create prep lists; oversee ordering and stock rotation. - Track food cost and wastage with accurate production sheets. - Contribute to menu development and daily specials. - Ensure HACCP logs and hygiene audits are up to date. Education & Experience: - Diploma in Culinary Arts. - 4–6 years hot-kitchen experience with section leadership. Skills & Tools: - Tools: KDS/KOT, thermometers, Excel (food cost). - Skills: leadership under pressure, cost awareness, communication. KPIs: - Ticket time; food cost %; wastage %; training completion. Work Conditions: - Evenings/weekends; long standing; heat/sharp tools. Compensation (Kenya) KES 120,000–145,000/month. Benefits Meals, uniform/laundry, and medical. Growth Path Head Chef/Kitchen Manager → Executive Chef.

Google Ad Placeholder – Slot: 5566778899

APPLY BELOW:Personal & Contact

Tip: use a professional email (e.g. jane.doe@example.com).

Documents

Required documents
CV required · Cover letter optional
Attach CV here

Application Questions

Have you run service for 150+ covers? *
Can you design a production plan that cuts wastage? *
Comfortable mentoring junior cooks? *
Able to step up as Acting Head Chef when required? *
Share one dish you costed ingredients and GP%.
How do you handle a 10-ticket spike?
What corrective action did you take when quality drifted mid-service?

Extras

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