Executive Sous Chef

The MGallery Hotel Collection features boutique hotels, each with its own original design and unique stories to tell. Choosing to join MGallery is choosing to live and experience Memorable Moments.

MGallery Nairobi Gigiri will feature 105 rooms and suites; four restaurants, including an all-day dining venue, a signature dining experience, a pool bar, and a rooftop restaurant and bar; meeting rooms and a business centre; and wellness facilities spanning a gym, pool and spa.

With a prime location on Gigiri’s Limuru Road, fairly close to Nairobi’s city centre and Village Market, it will attract UN and NGO delegates, consultants and contractors, as well as diplomats, leisure visitors and the local community.

• Collaborate with the Executive Chef to create innovative and seasonal menus that reflect M Gallery's culinary philosophy and standards.
• Ensure menu items are cost-effective, appealing to guests, and in line with current food trends.
• Assist in the supervision and training of kitchen staff, ensuring a high standard of culinary skills and adherence to food safety regulations.
• Monitor and maintain kitchen equipment to ensure proper functionality and safety.
• Maintain rigorous standards of food quality, freshness, and presentation.
• Conduct regular inspections and audits to ensure compliance with hygiene and sanitation standards.
• Foster a positive and collaborative work environment, promoting open communication and teamwork among kitchen staff.
• Lead by example, demonstrating professionalism, integrity, and a strong work ethic.
• Assist in controlling food and labor costs through effective inventory management, portion control, and waste reduction.
• Collaborate with the Executive Chef in budget planning and financial forecasting.
• Work closely with front-of-house staff to ensure a seamless dining experience for guests.
• Address any guest concerns or feedback regarding food quality and service promptly and professionally.

• Culinary degree or equivalent experience required.
• Minimum of 5 years of culinary experience in a high-volume, upscale restaurant or hotel environment.
• Previous supervisory or leadership experience in a culinary setting.
• Strong knowledge of culinary techniques, food safety standards, and kitchen management.
• Excellent communication, organizational, and problem-solving skills.
• Ability to work flexible hours, including nights, weekends, and holidays.

Should be eligible to live and work in Kenya.