Sous Chef

About the role

The Sous Chef will support the Executive Chef in delivering high‑quality culinary experiences for guests while overseeing daily kitchen operations. This role combines hands‑on cooking with staff leadership to ensure consistent food standards and efficient service.

Key responsibilities

• Manage kitchen shift operations, ensuring compliance with all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs, communicate requirements to kitchen staff, and adjust menus as needed.
• Prepare and cook a wide range of dishes for regular service and special events, maintaining presentation and flavor standards.
• Develop new menu items, create decorative food displays, and contribute to menu innovation.
• Oversee purchasing, receiving, and storage, ensuring food safety, sanitation, and temperature control.
• Supervise cooks and kitchen workers, providing training, performance feedback, and fostering a collaborative team environment.
• Maintain kitchen equipment, report malfunctions, and ensure all health and safety regulations are met.

Required profile

• High school diploma or GED with at least 4 years of culinary or food‑service experience, OR a 2‑year degree in Culinary Arts, Hotel & Restaurant Management, or a related field with at least 2 years of experience.
• Proven ability to lead kitchen staff and manage daily operations in a fast‑paced environment.
• Strong understanding of food safety, sanitation standards, and regulatory compliance.

Required skills

What we offer

• Opportunity to work in a dynamic hospitality environment in Kigali.
• Professional development under the guidance of an experienced Executive Chef.
• Competitive compensation aligned with industry standards.