Sous Chef

About the role

We are seeking a Sous Chef to support the Executive Chef in managing daily kitchen operations at our Kigali location. The role combines hands‑on cooking with leadership of kitchen staff to ensure high‑quality food service and guest satisfaction.

Key responsibilities

• Oversee shift operations, ensuring compliance with all Food & Beverage policies and sanitation standards.
• Estimate daily production needs, communicate requirements to kitchen personnel, and manage purchasing, receiving, and storage.
• Prepare and cook a wide range of dishes, create decorative food displays, and assist in menu development.
• Supervise and coordinate cooks and kitchen workers, providing training and performance feedback.
• Maintain kitchen equipment, report malfunctions, and ensure proper food handling temperatures.
• Support the Executive Chef in all aspects of kitchen management and budgeting.

Required profile

• High school diploma or GED with at least 4 years of culinary experience, or a 2‑year degree in Culinary Arts/Hotel Management with 2 years of experience.
• Proven ability to lead a kitchen team, enforce standards, and improve operational efficiency.
• Strong understanding of food safety regulations and sanitation practices.

Required skills

• Food safety compliance
• Culinary preparation and cooking techniques
• Menu development
• Kitchen equipment operation and maintenance

What we offer

• Full‑time, on‑site position in Kigali.
• Opportunity to work in a dynamic hospitality environment.
• Professional development under an experienced Executive Chef.