Sous Chef – Hot Kitchen

Le Graine à Pain, a distinguished French bakery chain renowned for its commitment to authentic French quality products, is seeking a talented and driven Sous Chef – Hot Kitchen to join its Nairobi operations. This is a pivotal leadership role within a fast-paced, quality-focused culinary environment where precision, passion, and consistency are non-negotiable.

Reporting to the Head Chef – Hot Kitchen, the Sous Chef will take hands-on ownership of all hot kitchen operations — from food preparation and cooking to team supervision and compliance. If you thrive in a structured kitchen environment, lead by example, and take pride in delivering exceptional dishes every service, this role is your next step.

• Supervise the preparation, cooking, and presentation of all hot kitchen menu items to company recipe standards and specifications.
• Monitor food quality, taste, portion sizes, and plating presentation before every service period.
• Ensure consistency of all dishes across breakfast, lunch, and dinner service periods.
• Support the Head Chef in menu development and the introduction of new seasonal or promotional products.
• Coordinate daily hot kitchen activities to maintain smooth, efficient, and timely operations during peak periods.
• Allocate duties to cooks and kitchen assistants, monitoring performance and providing real-time coaching.
• Supervise, train, mentor, and develop kitchen staff in line with Le Graine à Pain's culinary standards.
• Enforce HACCP principles, proper food handling procedures, and all food safety regulations.
• Monitor food storage, labeling, temperature control, and FIFO stock rotation.
• Assist in stock requisition, receiving, inventory management, and reporting shortages or spoilage.
• Control food costs through efficient production planning, waste reduction, and strict portion control.
• Maintain cleanliness, sanitation, and organization across all hot kitchen sections at all times.
• Monitor equipment usage, report maintenance requirements promptly, and minimize downtime.
• Assist in preparing production schedules, staff rosters, and accurate kitchen records and reports.
• Foster a positive, disciplined, and collaborative working environment among kitchen staff.

• Must hold a Diploma or Bachelor's degree in Culinary Arts, Hospitality Management, or a related field.
• Must demonstrate at least 5 years of progressive kitchen experience, with a minimum of 2 years in a supervisory role (Sous Chef, Senior Cook, or Chef de Partie level).
• Must be able to independently manage hot kitchen operations during the Head Chef's absence without a decline in food quality or service standards.
• Must be able to train and coach kitchen staff on standard recipes, plating techniques, and hygiene procedures.
• Must demonstrate working knowledge of HACCP food safety standards and the ability to enforce compliance across the team.
• Must be able to control food costs by planning production schedules and minimising waste through disciplined portion management.
• Must have experience working in a high-volume, fast-paced kitchen environment — bakery, café, or French cuisine experience is a strong advantage.
• Must communicate clearly and confidently with both kitchen staff and management to coordinate service operations.
• Must be able to maintain composure, discipline, and performance standards under pressure during peak service periods.

The salary for this role is competitive and commensurate with experience, estimated in the range of KES 80,000 – 150,000 per month based on Kenyan hospitality market benchmarks for a Sous Chef at this level. The exact package will be confirmed during the interview process.

• Competitive monthly salary
• Opportunity to work within an authentic French culinary brand
• Professional development and culinary training
• Structured kitchen environment with clear career progression

This role is ideal for an experienced culinary professional who has worked in a structured, quality-driven kitchen — particularly in a bakery, café, or French cuisine setting — and is ready to step into a formal leadership position. You should be someone who leads from the front, takes ownership of kitchen operations, and holds yourself and your team to the highest culinary and hygiene standards.

Do not apply if you have fewer than 5 years of kitchen experience, have never supervised a team, are unfamiliar with HACCP compliance, or are looking for a purely back-office or administrative culinary role. This is an active, hands-on kitchen leadership position.

To apply for the Sous Chef – Hot Kitchen position at Le Graine à Pain, submit your updated CV and a brief cover letter highlighting your relevant culinary experience and leadership achievements through the MyBest Teams Ltd recruitment portal or via the job listing platform where you found this posting. Shortlisted candidates will be contacted directly for interviews. No payment is required at any stage of the recruitment process.