Sous Chef & Culinary Training Coordinator Job (50-60K)

Hotel Jobs.

Location: Lamu, Kenya,
Industry: Hospitality
Gross Salary: Ksh50,000 – 60,000
Contract Type: Annual Contract (Renewable / To be Discussed)

Our client is a hospitality school in Lamu, seeking a skilled and experienced Sous Chef with strong theoretical and practical expertise gained from 3-star and 4-star hotel environments. The role combines culinary leadership, structured training delivery, and hospitality operations management. The successful candidate will train and mentor students from underprivileged backgrounds, preparing them for a 3-month practical internship in Kenyan hotels following a structured training program.

Key Responsibilities

Culinary Training & Instruction

• Train students in foundational and intermediate culinary skills
• Deliver structured training in hygiene, food safety, and kitchen discipline
• Teach preparation of breakfast items, cold kitchen dishes, and simple hot kitchen menus
• Conduct both online Swiss module-based training and practical hands-on kitchen training

Student Internship Preparation

• Prepare students for a 3-month hotel internship placement in Kenya
• Assess trainee readiness and provide continuous performance feedback
• Ensure students meet professional hospitality and kitchen standards

Kitchen Operations & Supervision

• Demonstrate and enforce professional kitchen practices
• Ensure proper food handling, storage, and preparation procedures
• Maintain hygiene, safety, and operational standards within training environments

Purchasing, Cost Control & Inventory Management

• Oversee food purchasing procedures and supplier coordination
• Monitor and enforce cost control measures
• Manage stock levels, storage systems, and inventory tracking
• Implement strategies to minimize food waste and improve efficiency

Training Coordination

• Organize and manage online and practical training sessions
• Coordinate training schedules and student participation
• Align training delivery with Swiss modular curriculum requirements

Qualifications

• Minimum 3–4 years of practical experience as a Sous Chef in 3* or 4* hotels
• Formal culinary education (e.g., culinary institute training, professional chef certification, or equivalent)
• Strong knowledge of purchasing procedures, cost control, and quality control
• Solid understanding of kitchen operations, menu preparation, and food safety standards
• Experience in training, mentoring, or supervising junior kitchen staff or students

How to Apply

If you are up to the challenge and possess the necessary qualifications and experience, please send your CV only quoting the job title in the email subject (Sous Chef & Culinary Training Coordinator) to jobs@corporatestaffing.co.ke before 26^th May 2026

NB: Only shortlisted candidates will be contacted. If you do not receive any communication from us within two weeks of your application, kindly consider your application unsuccessful. We appreciate your interest and thank you for applying

Corporate Staffing Service never asks candidates to pay any money or pay for tests at any stage of the recruitment process.