Executive Sous Chef

Role Overview

This hands-on leadership role works side-by-side with the Executive Chef to run every aspect of the kitchen as a self-sustaining profit centre, from daily prep and service to long-term menu strategy. The Executive Sous Chef spends most shifts on the line ensuring every plate meets exacting standards, training cooks, and troubleshooting real-time service challenges. Success directly affects guest satisfaction, repeat business, and the kitchen’s financial health, making this position central to the property’s reputation.

Key Responsibilities

• Communicate the kitchen’s food production strategy clearly to every station and shift, ensuring alignment from garde manger to pastry.
• Lead regular SWOT analyses of the current food offering and competitor landscape to identify gaps and opportunities.
• Train and coach the brigade on international quality certifications (LQA, SGS, HACCP, OSHA), embedding those standards into daily routines.
• Develop and update menus that faithfully execute the property’s food concepts while allowing room for seasonal or trend-driven changes.
• Enforce that every menu item has a standardised recipe and that cooks adhere to it, guaranteeing consistent taste, portion, and presentation.
• Model advanced food knowledge and techniques during service, demonstrating proper preparation and showmanship to elevate the team’s skill set.
• Update and maintain standard operating procedures for all production areas, and audit compliance through spot checks and line walks.
• Oversee food safety programmes, run internal audits, and drive corrective actions to meet both regulatory and brand requirements.
• Research emerging culinary trends and high-yield concepts that can attract affluent guests, then pilot new dishes or presentations.
• Coordinate performance reviews for all kitchen staff, identify skill gaps, and design training initiatives that build the team’s capabilities.

Requirements & Qualifications

• Degree or diploma in Culinary Arts from Kenya Utalii College or an equivalent accredited institution.
• Minimum six years of progressive food and beverage management experience within a five-star international hotel or resort.
• Proven ability to lead, motivate, and inspire a diverse kitchen brigade toward shared quality and revenue goals.
• Creative thinker who can continuously refresh menus, production methods, and plating without losing brand identity.
• Solid financial acumen, including cost control, budgeting, and translating P&L data into actionable kitchen improvements.
• Exceptional guest-service orientation with the composure to handle VIP requests and last-minute changes.
• Strong organisational skills and the capacity to juggle multiple priorities in a high-volume, fast-paced environment.
• Willingness to work extended hours, weekends, and public holidays as service demands.
• Excellent written and verbal communication skills for internal briefings, interdepartmental coordination, and guest interactions.