Sous Chef Vacancy

  • Full Time
  • Nairobi

Summit Recruitment

Job Description

Our client is a family owned luxury safari camp that has, over the last 90 years, guided safaris with understated elegance and in the timeless style of our forefathers, descriptions of which are in many classic and contemporary Africana and safari history books. The camp is in the business of making lifelong memories for our guests, providing just the right mix of adventure and adrenaline and comfort. We are both proud and honoured to have taken generations of families on safari.

Key Responsibilities:

To deputise in the Executive Chef/Head Chef’s absence.
Maintain complete knowledge of correct maintenance and use of all Kitchen equipment and ensure they are used only as intended.
To ensure that the necessary stocks are on hand at the right quality and quantity
Assist the Head Chef in planning and directing food preparation and culinary activities.
Conduct daily pre-shift meetings and ensure active participation from all team members.
In conjunction with the Head Chef, create, implement, and drive initiatives for the Kitchen Team.
In conjunction with the Head Chef modify menus or create new ones in keeping with industry and customer trends.
To ensure that timetables, leave rosters and attendance registers are up-to-date.
To ensure that all statutory, as well as company, hygiene regulations are being strictly adhered to.
To ensure that all communications between restaurant and kitchen run smoothly.
To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
To ensure that the dining room/ restaurant personnel are “standing by” when delicate dishes are served.
Ensure all Fire, Hygiene, Health, and Safety procedures are being adhered to in your area of responsibility.
To ensure that regular on-the-job training is carried out so that subordinate staff performs their duties correctly.
Attend meetings and training sessions as and when required.
Perform other reasonable job duties as requested by the Head Chef/Food & Beverage Manager.


Certificate/Diploma in Culinary Arts
Certificate in Fire safety and first Aid
A minimum of 3 years’ food preparation experience, preferably in a high volume, luxury hotel/restaurant environment.
2 years’ experience in a supervisory role within a high level culinary establishment.
Excellent English verbal and written skills.
Excellent leadership and team building skills.
Knowledge of current food trends and best practices.
Be able to work under variable temperature conditions (or extreme heat or cold), under variable noise levels, outdoors/indoors, around fumes and/or odor hazards, around pest hazards, around chemicals, and with bio-hazardous materials.
Be able to stand or walk for an extended period.
Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 kilograms without assistance.


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