Every day, over 2 000 &Beyonders set out to leave our world a better place by delivering an extraordinary guest experience. We have shared this ethos, of caring for the land, wildlife and people, since our inception in 1991; where a humble pledge was made in Africa and, now, applies to three continents.

Bateleur Camp Sous Chef

Job TypeFull Time

QualificationBA/BSc/HND

Experience2 years

LocationNairobi

Job FieldCatering / Confectionery

KEY OUTPUTS:

• Assist the Head Chef in managing kitchen operations, ensuring smooth and efficient service.
• Provide leadership to the kitchen and canteen teams, maintaining high standards of professionalism.
• Monitor food budgets and adhere to financial controls for both guest and staff meals.
• Ensure compliance with health, safety, and hygiene standards, including HACCP protocols.
• Manage food orders, stock control, and ensure efficient use of resources with the First in first out system.
• Deliver on guest dietary requirements, maintaining an ethos of delighting guests and staff alike.
• Conduct stock takes, monitor prepped food, and assist with menu adjustments to improve service quality
• Maintain a consistent guest food satisfaction score and manage cost per head for guests and staff.
• Train and mentor kitchen staff, ensuring all training is properly recorded to maintain standards.
• Enforce discipline and ensure correct personnel management, including scheduling shifts and attendance.

SKILLS REQUIRED:

• Strong leadership and team management skills, with a focus on collaboration and productivity.
• Excellent organizational abilities to manage day-to-day kitchen operations and ensure timely service.
• Good financial Knowledge to manage budgets, costs, and stock effectively.
• Problem-solving skills to address kitchen challenges and guest requirements proactively.
• Strong communication skills for smooth coordination between kitchen, management, and service staff.
• Ability to multitask and work efficiently in a fast-paced environment while maintaining high standard

KNOWLEDGE REQUIRED:

• Extensive knowledge of food and kitchen operations, ideally within a luxury lodge or hospitality setting.
• Familiarity with HACCP protocols and other food safety regulations.
• Understanding of menu planning, food budgeting, and stock control systems.
• Knowledge of sustainability practices in the hospitality industry.
• Experience managing food orders, inventory, and staff schedules.
• Ability to cater to guest dietary preferences.

PREVIOUS WORK EXPERIENCE REQUIRED:

• Experience in the service industry especially in dealing with guests and staff
• At least 2+ years relevant experience
• Passion for creating fabulous food

• Assist the Head Chef in managing kitchen operations, ensuring smooth and efficient service.
• Provide leadership to the kitchen and canteen teams, maintaining high standards of professionalism.
• Monitor food budgets and adhere to financial controls for both guest and staff meals.
• Ensure compliance with health, safety, and hygiene standards, including HACCP protocols.
• Manage food orders, stock control, and ensure efficient use of resources with the First in first out system.
• Deliver on guest dietary requirements, maintaining an ethos of delighting guests and staff alike.
• Conduct stock takes, monitor prepped food, and assist with menu adjustments to improve service quality
• Maintain a consistent guest food satisfaction score and manage cost per head for guests and staff.
• Train and mentor kitchen staff, ensuring all training is properly recorded to maintain standards.
• Enforce discipline and ensure correct personnel management, including scheduling shifts and attendance.

• Strong leadership and team management skills, with a focus on collaboration and productivity.
• Excellent organizational abilities to manage day-to-day kitchen operations and ensure timely service.
• Good financial Knowledge to manage budgets, costs, and stock effectively.
• Problem-solving skills to address kitchen challenges and guest requirements proactively.
• Strong communication skills for smooth coordination between kitchen, management, and service staff.
• Ability to multitask and work efficiently in a fast-paced environment while maintaining high standard

• BA/BSc/HND
• Extensive knowledge of food and kitchen operations, ideally within a luxury lodge or hospitality setting.
• Familiarity with HACCP protocols and other food safety regulations.
• Understanding of menu planning, food budgeting, and stock control systems.
• Knowledge of sustainability practices in the hospitality industry.
• Experience managing food orders, inventory, and staff schedules.
• Ability to cater to guest dietary preferences.
• Experience in the service industry especially in dealing with guests and staff
• At least 2+ years relevant experience
• Passion for creating fabulous food