Executive Sous Chef

Job Description 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. Qualifications 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. Additional Information Should be eligible to live and work in Kenya.