Posted:
Position Title: Sous Chef
Industry Sector: Tourism & Hospitality
Remuneration Structure: Kshs. 50,000 – 70,000
Employment Nature: Full-time
Job Location: Mara River
We are seeking a passionate, detail-driven Sous Chef to elevate the gastronomic experience at our premier Mara River establishment. Your objective is to command the daily operational pulse of the kitchen, acting as the primary anchor for food quality, presentation, and consistency. You will bridge the gap between creative menu design and disciplined kitchen execution, supervising production lines during high-pressure service windows. This role demands a strong leader who can enforce strict food safety regulations, manage inventory budgets effectively, and inspire a brigade of junior chefs to maintain world-class standards.
Kitchen Governance & Service Execution
Direct daily culinary activities, overseeing the preparation, cooking, and artistic plating of all meals.
Enforce absolute adherence to standardized recipes to ensure flavor and portion consistency.
Collaborate with the Head Chef to build efficient shift schedules and delegate tasks based on daily occupancy and guest volume.
Troubleshoot operational bottlenecks swiftly to maintain smooth, well-timed service periods.
Gastronomy & Financial Control
Assist in designing innovative, trend-driven menus and seasonal dishes that celebrate local and international flavors.
Manage stock allocation, supply procurement, and ingredient rotation (FIFO) within storage facilities.
Audit kitchen waste metrics and implement strict cost-control measures to optimize food margins.
Coordinate with suppliers to secure premium-grade raw materials while respecting budgetary targets.
Hygiene Standards & Team Mentorship
Enforce rigorous HACCP, public health, and sanitation protocols across all workstations and cold chain systems.
Lead, train, and mentor junior cooks and kitchen assistants to elevate technical cooking skills and professional discipline.
Foster a collaborative, communicative, and respectful kitchen culture under high-pressure conditions.
Oversee routine deep-cleaning cycles and preventive maintenance for all commercial kitchen equipment.
The Essentials
Education: Diploma or Degree in Culinary Arts, Food Production, or Hospitality Management.
Domain Experience: 2–5 years of progressive track record as a Sous Chef or Senior Chef de Partie in a reputable hotel, lodge, or restaurant.
Technical Skillset: Mastery of diverse global cooking techniques, menu engineering, and strict food cost controls.
Required Competencies
Crisis Leadership: Calming presence with the ability to maintain kitchen order and high-speed execution under pressure.
Organoleptic Precision: A highly refined palate and sharp eye for contemporary food plating aesthetics.
Administrative Clarity: Competent in inventory tracking, stocktaking, and basic kitchen reporting.
Cultural Adaptability: Comfortable living and working in a remote, world-class hospitality destination like the Mara ecosystem.
Iconic Destination: Work in one of East Africa's most prestigious and naturally stunning hospitality regions.
Creative Freedom: Direct contribution toward innovative menu creation and fine-dining transformations.
Career Elevation: A management-level position offering clear pathways to executive kitchen leadership.
Submit your CV for the Sous Chef role. Highlight your 2–5 years of senior culinary experience and your expertise in food cost control and team management.
Apply now to lead our kitchen excellence at Mara River.
Key Skills
Culinary Execution Waste Mitigation Inventory Governance Kitchen Workflow Recipe Standardization Line Supervision Gastronomy.This tool helps you see how closely your CV matches a job description. It also gives you simple suggestions on what to improve so you have a better chance of getting shortlisted.
