Sous Chef

Sous Chef – Kenya: Job Summary

We are seeking a talented, disciplined, and highly motivated Sous Chef to support the leadership of our culinary operations in Kenya. This role is ideal for a passionate professional who thrives in fast‑paced environments, demonstrates strong technical skills, and is committed to delivering exceptional food quality and consistency. As the Sous Chef, you will work closely with the Executive Chef to oversee daily kitchen operations, ensuring that all dishes meet the highest standards of taste, presentation, and hygiene.

You will play a key role in supervising kitchen staff, coordinating production, maintaining inventory, and ensuring smooth service across all outlets—including restaurants, bars, banqueting, and in‑room dining. Your ability to lead by example, train junior chefs, and maintain a positive, collaborative kitchen culture will be essential to the success of the department.

This position requires a hands‑on leader who understands modern culinary techniques, menu execution, and kitchen efficiency. You will assist in menu development, food costing, and quality control while ensuring compliance with safety and sanitation regulations. Your creativity, attention to detail, and commitment to excellence will directly influence the guest experience and the hotel’s culinary reputation.

If you are an ambitious culinary professional looking to grow within a global hospitality brand, this role offers an exciting opportunity to develop your skills and contribute to a dynamic, high‑performing team.

Duties & Responsibilities

• Support the Executive Chef in managing daily kitchen operations
• Supervise and train kitchen staff across all culinary sections
• Ensure consistent food quality, taste, and presentation
• Oversee mise‑en‑place, production schedules, and service coordination
• Maintain hygiene, sanitation, and food safety standards
• Assist with menu planning, recipe development, and costing
• Monitor inventory, stock rotation, and purchasing needs
• Ensure efficient use of resources and minimize food waste
• Handle guest feedback related to food quality and service
• Lead the kitchen in the absence of the Executive Chef

Requirements

• Minimum 4–6 years of culinary experience, including supervisory roles
• Proven experience as Sous Chef or Senior Chef de Partie in a 4–5 star hotel
• Strong knowledge of international cuisine and modern cooking techniques
• Excellent leadership, communication, and team‑building skills
• Strong understanding of food safety, hygiene, and kitchen operations
• Ability to work under pressure and maintain high standards
• Culinary certification or diploma preferred
• Experience in the Kenyan hospitality market is an advantage

About the Company

MGM Muthu Hotels is a global hospitality group with 50+ properties across Europe, the UK, Cuba, India, Kenya, and other key destinations. Known for delivering affordable luxury and exceptional guest experiences, the group continues to expand its footprint in East Africa. Our Kenya operations reflect our commitment to quality, innovation, and world‑class service.

Application Process

Qualified candidates are invited to submit their CV and cover letter, clearly indicating the position applied for, to:
📩 careers.kenya@muthuhotelsmgm.com

Only shortlisted candidates will be contacted.