Sous Chef at Sarova Hotels

• Be the Executive Chef's strongest ally - steady, sharp, and unshakeable - in overseeing the kitchen, with a presence that keeps the kitchen flowing - from prep to plating to the final flourish.
• Coach and elevate junior chefs with patience and pride, helping them sharpen their skills and grow their potential.
• Foster a kitchen culture that is fast, focused, respectful, and driven by passion.
• Communicate clearly, listen openly, and keep your brigade energized and aligned.
• Step in with confidence - whether it is scheduling, on-the-job training, problem-solving and performance support.

• Supervise food preparation and cooking, ensuring each dish reflects Sarova's high standards for flavour, consistency, and presentation.
• Run quality checks - like your reputation depends on it - before dishes leave the pass.
• Take charge of service when needed - calmly, confidently, and with an eye for detail.
• Collaborate on menu development, bringing fresh ideas, seasonal inspirations, and thoughtful touches to every offering.
• Move effortlessly between a la carte and banqueting operations, ensuring seamless execution across all outlets.

• Team up with service staff to track guest preferences - adjusting, refining, and elevating dishes - to wow them.
• Infuse creativity into food displays, themed events, and signature experiences across the restaurants.
• Champion improvement in every service moment, turning feedback into opportunity.

• Support food cost targets through precisely portioning, waste reduction, and mindful use of ingredients.
• Keep storerooms organized and ingredients properly stored, labelled, rotated and inspected.
• Work closely with Stores & Procurement to ensure only fresh, high-quality produce enters the kitchen.

• Uphold HACCP, KEBS and Sarova's internal standards - ensuring the Kitchen is safe, compliant and inspection-ready at all times.
• Maintain accurate records related to food handling, temperatures and compliance checks.
• Ensure all team members follow established kitchen procedures and safety rules.
• Ensure equipment is handled with care and report maintenance needs promptly.

• Degree or diploma from a recognized hospitality training institution with a razor-sharp focus on culinary arts.
• 5-7 years of hands-on experience in busy, fast-paced hotel environments covering a la carte, buffet and banqueting operations or in top-tier restaurants.
• A solutions-driven mindset - especially in the heat of service.
• Flexibility to support multiple outlets and adapt to dynamic environments.
• If you thrive in the rhythm of a busy kitchen, lead with purpose, and believe food is both an art and a connection - this is where you belong.
• Come be a part of a kitchen where passion, excellence, and Refreshing African Hospitality come together, plate after plate.
• We are an equal opportunity employer serving up a vibrant, flavour rich workplace where talent is nurtured, careers are seasoned to perfection, and every team member has the space to rise, grow and shine.

Myjobmag