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.

The Sous Chef is in charge of all activities related to the kitchen, which usually includes suggest recipes to create menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, and ensuring that all meals served in the outlets and banquet are both delicious and nutritious. He/ She will lead the staff while personally assisting in all areas of the kitchen, including food production, purchasing and kitchen sanitation.

• Lead, mentor and train the Culinary Operations team
• The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared.
• Monitor Food costs with the supervision of the Executive Chef 
• Support the Executive Chef with administrative responsibilities i.e. scheduling, payroll, expenses, etc. ensuring that all costs are place and carried out appropriately.
• Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
• Coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas.
• Train, develop, discipline, supervise and organize all kitchen personnel on a regular basis.
• Lead regular meetings with the kitchen staff as well as attend and participate in all required meetings. to set expectation for the operation and Heartists
• Supervise the maintenance and cleanliness of all food preparation equipment.
• Supervise and maintain Staff canteen
• Supervise and monitor stewarding team
• Develop and ensure a safe working environment for people to work.
• Communicate with the Executive Chef on a regular basis the activities and results of the kitchen.

• A minimum of 3-5 years of professional culinary experience, with at least 3 years in a leadership role as a Chef de Partie or Sous Chef.
• Extensive knowledge and mastery of various culinary techniques and cuisines.
• A degree or diploma in Culinary Arts from a recognised institution.
• Strong leadership and team management skills, with the ability to motivate and mentor a diverse team.
• Excellent organizational and time management abilities.
• A passion for culinary innovation and a commitment to delivering excellence