Executive Sous Chef Job Travellers Beach Hotel

Hotel Jobs. Travellers Beach HotelJobs

Location: Mombasa

Job Description:

• Oversee daily kitchen operations across all outlets, banquets, and specialty restaurants.
• Supervise, train, and motivate the kitchen brigade to deliver exceptional culinary experiences.
• Assist the Executive Chef in planning, organizing, and directing kitchen activities to ensure smooth operation.
• Take full charge of the kitchen in the absence of the Executive Chef.
• Assist the Executive Chef in designing and updating menus based on market trends, guest preferences, and seasonal ingredients.
• Participate in recipe development, standardization, and costing to maintain profitability and consistency.
• Conduct tastings and ensure all dishes meet the highest quality and presentation standards.
• Supervise food preparation and production to ensure consistency in taste, portion, and presentation.
• Ensure prompt service and effective coordination between kitchen and service teams.
• Enforce compliance with food hygiene, sanitation, and safety standards (HACCP).
• Conduct regular inspections of kitchen equipment, storage areas, and workstations.
• Liaise with the maintenance and Stewarding departments for maintenance and cleanliness.
• Assist the Executive Chef in managing food costs, labor costs, and overall kitchen expenses.
• Monitor purchasing, inventory levels, and waste control to maintain profitability.
• Review daily and monthly consumption reports and recommend cost-saving measures.
• Ensure proper storage, rotation, and utilization of ingredients to prevent spoilage.
• Identify training needs and conduct on-the-job coaching for culinary team members.
• Conduct performance evaluations and provide feedback for continuous improvement.
• Handle guest complaints professionally and take corrective actions promptly.
• Work closely with the Food & Beverage service team to enhance dining experiences.
• Prepare operational reports and assist in budget planning and forecasting.

Requirements:

• Degree or Diploma in Culinary Arts or Hotel Management.
• Minimum of 15 years of progressive culinary experience, including at least 7 years in a senior role within a 5-star hotel.
• Strong knowledge of international cuisines, food trends, and modern cooking techniques.
• Excellent leadership, communication, and organizational skills.
• Proficiency in kitchen administration, cost control, and inventory management.
• HACCP certification or equivalent food safety qualification preferred.

How to Apply

Apply now hrm@travellershtl.com