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Sous Chef at Jacaranda Hotel
JobSearch
Nairobi 🇰🇪 Kenya
Posted 5 days ago (22 Oct 2026) Updated about 4 hours ago
How to Apply
Send your application to careers@jacarandahotels.com.
Job Description
The Sous Chef oversees culinary operations, mentors kitchen staff, and ensures consistent food quality and presentation across the hotel’s outlets. Responsibilities include menu preparation, supervising food preparation, managing inventory, and controlling costs. The role also handles staff scheduling, performance evaluations, and compliance with food safety standards. Candidates must hold a Culinary Arts diploma and have 3‑4 years of progressive kitchen experience.
Qualifications & Requirements
- • Diploma in Culinary Arts or Food Production
- • Valid Food Handler’s Certificate
- • Knowledge of HACCP and public health hygiene standards
- • 3–4 years of progressive cooking experience, including section leadership
Required Skills
Responsibilities
- • Lead, mentor and train the culinary team within the assigned jurisdiction
- • Ensure correct preparation and consistent presentation of all food items
- • Support the Head Chef with administrative duties such as scheduling and payroll
- • Supervise food preparation methods, portion sizes, garnishing and plating
- • Coordinate ordering of food supplies and kitchen equipment and approve products to meet quality standards
- • Monitor food cost accounts and maintain budgetary control
- • Conduct regular performance evaluations and recommend salary adjustments as warranted
- • Enforce HACCP, food safety and public health hygiene standards