Safari Park Sous Chef Jobs in Kenya


Safari Park Sous Chef Jobs in Kenya;Reporting to the Executive Chef, the Sous Chef will oversee daily kitchen operations, supervise staff, and ensure food preparation meets high standards. The role involves menu planning, quality control, inventory management, and compliance with health and safety regulations while fostering a positive team culture.

Key Responsibilities

Kitchen Supervision

  • Oversee daily kitchen operations including food preparation and presentation.

  • Supervise and guide kitchen staff to maintain high performance standards.

  • Ensure efficient operations and timely completion of orders.

    Menu Planning & Development

  • Assist the Executive Chef in developing and refining menus.

  • Stay updated with food trends, dietary restrictions, and cooking techniques.

  • Collaborate on seasonal and special menus.

    Quality Control

  • Ensure dishes meet standards and specifications.

  • Taste and evaluate dishes for flavor, presentation, and consistency.

  • Monitor portion control and waste management.

    Inventory & Cost Control

  • Manage inventory levels and ensure appropriate stock ordering.

  • Source quality ingredients within budget.

  • Control food costs by minimizing waste and tracking expenditure.

    Health & Safety Compliance

  • Ensure adherence to health, safety, and sanitation standards.

  • Train staff on hygiene, food handling, and equipment usage.

  • Maintain a clean and organized kitchen.

    Team Leadership & Training

  • Train and mentor junior staff to foster a positive work environment.

  • Evaluate staff performance and provide feedback.

  • Participate in recruitment, scheduling, and performance management.

    Administrative Duties

  • Assist with
    staff scheduling and management.

  • Record and report daily operations, inventory usage, and food costs.

  • Handle operational duties in the absence of the Executive Chef.

    Qualifications & Skills

  • Certificate or diploma in food production or culinary arts from Kenya Utalii College or other reputable institution.

  • Minimum ten (10) years’ experience, with at least four (4) years in a five‑star kitchen setup.

  • Proven experience as a Sous Chef in fine dining or high‑volume restaurants.

  • Extensive knowledge of kitchen operations, menu development, and modern cooking techniques.

  • Strong leadership and communication skills.

  • Ability to work in a fast‑paced environment and adapt to change.

  • Excellent understanding of food safety, hygiene, and sanitation standards.

  • Experience in inventory management and cost control.

  • Creative, innovative, and passionate about culinary arts.

    How to apply

    For more information and job application details, see; Safari Park Sous Chef Jobs in Kenya

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