Alerts
Posted:
Position Title: Sous Chef & Culinary Training Coordinator
Industry Sector: Hospitality / Vocational Education
Gross Salary Structure: Kshs. 50,000 – 60,000
Contract Type: Annual Contract (Renewable)
Location: Lamu, Kenya
We are seeking a community-minded and technically accomplished Sous Chef & Culinary Training Coordinator to shape the next generation of hospitality professionals. Operating within a specialized hospitality school in Lamu, your primary objective is to equip students from underprivileged backgrounds with the practical and theoretical skills needed to thrive in commercial kitchens. This dual-purpose role combines professional kitchen leadership with structured educational delivery. You will guide trainees through standard culinary modules, enforce strict international hygiene protocols, and manage internal kitchen operations, directly preparing students for 3-month placements in hotels across Kenya.
Culinary Instruction & Mentorship
Deliver practical and theoretical training in foundational and intermediate culinary techniques.
Instruct students on menu execution, focusing on breakfast items, cold kitchen prep, and standard hot kitchen items.
Facilitate online Swiss module-based curriculum requirements alongside physical, hands-on kitchen drills.
Evaluate trainee progress continuously, providing the constructive feedback necessary to meet professional hotel standards.
Prepare and refine students' workplace discipline to guarantee success in their upcoming 3-month external internships.
Kitchen Operations & Food Safety
Model and enforce top-tier professional kitchen practices, safety measures, and dress codes.
Oversee proper food handling, cross-contamination prevention, and systematic storage procedures.
Maintain strict sanitation and health standards across all active educational and production training spaces.
Inventory Management & Fiscal Control
Supervise the kitchen procurement pipeline, coordinating directly with local suppliers for fresh provisions.
Enforce rigid kitchen cost controls, portion sizing rules, and strategic ingredient tracking.
Manage stock levels, conduct inventory counts, and implement active waste-reduction workflows.
Coordinate training calendars, session schedules, and student attendance logs smoothly.
Minimum Criteria
Experience: 3–4 years of active professional experience as a Sous Chef within certified 3-star or 4-star hotel environments.
Education: Formal culinary training from a recognized institute, a professional chef certification, or an equivalent hospitality degree.
Technical Grounding: Deep operational knowledge of food safety, menu engineering, purchasing workflows, and cost containment.
Instructional Ability: Proven background mentoring junior line cooks, kitchen apprentices, or culinary students.
Core Competencies
Patience & Mentorship: A genuine commitment to empowering and uplifting youth from underprivileged communities.
Organizational Mastery: Capable of balancing digital curriculum scheduling with physical food production.
Communication Skills: Clear, articulate verbal and written communication needed to break down complex cooking techniques for learners.
Purpose-Driven Work: Drive tangible social impact by creating direct employment pathways for youth.
Unique Coastal Setting: Work within the culturally rich and historic environment of Lamu.
Professional Autonomy: Take ownership of a structured training program backed by international modular standards.
Email your CV on/before 26th May 2026 for the Sous Chef & Culinary Training Coordinator role. Ensure you quote the exact job title in your email subject line.
Apply now to transform lives through culinary excellence.
Key Skills
food safety Inventory Management Cost Control Kitchen Operations Culinary Training Student Mentorship Menu Preparation.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.
