Sous Chef - Kigali

About the role

The Sous Chef is accountable for the overall success of daily kitchen operations, personally performing culinary tasks while leading the staff and managing all food-related functions. The role supervises all kitchen areas to deliver a consistent, high-quality product, guides and develops staff, and keeps guest and employee satisfaction high while maintaining the operating budget.

Key responsibilities

• Manage kitchen shift operations and ensure compliance with Food & Beverage policies, standards and procedures
• Estimate daily production needs weekly and communicate them to kitchen staff daily
• Assist the Executive Chef with kitchen operations and food preparation, and cook food regularly or for special guests and events
• Maintain purchasing, receiving and food storage standards, and comply with food handling and sanitation standards
• Supervise cooks and workers, lead shifts, and maintain productivity and clear expectations
• Handle guest feedback and complaints, and set a positive example for guest relations
• Train employees in safety procedures, coach and mentor staff, and take part in performance appraisals
• Use the Labor Management System to schedule staff and track time and attendance
• Operate and maintain kitchen equipment, check the quality of raw and cooked food, and follow proper handling and temperatures

Required profile

• High school diploma or GED, or a 2-year degree in Culinary Arts, Hotel and Restaurant Management or a related major
• 4 years of experience in culinary, food and beverage or a related field, or 2 years with a degree