Job Advert: Sous Chef (Hot Kitchen)
Employment Type: Full-time
Duty station: Duty Station: Operating in all sites where the Company
Operates
Reports to: Head Chef
Café Shire restaurant is seeking a dynamic, creative, and results-oriented Sous Chef (Hot Kitchen) .The Sous Chef is responsible for assisting the Head Chef in managing kitchen performance, stock control, food quality and team discipline.
Functional Outputs/Activities per key performance area:
Kitchen Production & Quality Control
•    Plan, prepare, and supervise the production of all Hot kitchen dishes.
•    Ensure consistency in product quality, taste, presentation, and portion sizes.
•    Develop and standardize recipes and production procedures in liaison with Executive chef.
•    Monitor product freshness and shelf life.
•    Introduce new Kitchen items based on market trends and customer preferences.

Kitchen Operations
•    Planning and managing daily kitchen operations, including menu planning, food preparation, and quality control.
•    Oversee and coordinate the activities of kitchen to ensure smooth and efficient service
•    Monitor and maintain the quality of dishes being prepared and served Daily
•    Manage opening and closing procedures, including setting up and closing down
•    the kitchen.
•    Manage kitchen operations during busy periods and ensure efficient service.
•    Handle any kitchen-related issues or emergencies that may arise.
Communicate effectively with the Executive Chef, Front of house, Management and other kitchen staff to coordinate service and address any issues.
•    Collaborate with stations I.e. Hot kitchen,front-of-house staff to ensure smooth service and address any customer requests or concerns.
Cost Control & Inventory Management
•    Monitor food cost and wastage within approved budgets.
•    Conduct regular inventory counts and stock reconciliations.
•    Manage ordering, receiving, and storage of pastry ingredients.
•    Control portion sizes and production yields to maximize profitability.
•    Minimize spoilage through proper stock rotation (FIFO).

Team Leadership & Training
•    Supervise, train, and mentor Hot kitchen cooks, Chefs, and Kitchen assistants.
•    Conduct performance evaluations and provide coaching.
•    Prepare staff schedules and allocate duties.
•    Ensure team members follow company standards and procedures.

Food Safety & Compliance
•    Ensure compliance with food safety and hygiene regulations.
•    Maintain HACCP and sanitation standards.
•    Conduct regular cleaning and temperature monitoring checks.
•    Ensure proper handling and storage of food products.

Menu Development
•    Contribute to the development and planning of menu items and specials
•    Assist with creating new recipes and incorporating seasonal ingredients into the menu.
•    Conduct regular checks on food preparation and presentation to ensure consistency and adherence to standards before service.
•    Collaborate with management on promotional items and special events.
•    Analyse sales performance and adjust offerings accordingly.

Any other duties assigned by the line manager..
Administrative Duties
•    Prepare production reports and inventory reports.
•    Monitor labour productivity within the Hot kitchen section.
•    Assist in budgeting and forecasting Hot kitchen department requirements.
•    Participate in management meetings when required.
Risk Management
Identify the department’s risks, their various mitigations and keep track of them.
Compliance
•    Ensure regulatory compliance regarding Hot kitchen production Processes
•    Adherence to all Café Shire’s Policies and Procedures.

Required Qualifications & Experience
•    Certificate or Diploma in Kitchen Arts, Baking, Culinary Arts, or a related field..
•    Strong knowledge of cooking techniques, food safety, and kitchen operations

•    Experience in recipe development and menu costing.
•    Knowledge of food safety and hygiene standards.
Experience

•    Previous experience as a chef or cook in a professional kitchen, with supervisory experience preferred for a minimum of 7 to 10 years.
•    3-5 years should be in senior role
Competencies Required:
Behavioural
•    Accountability – Takes ownership of responsibilities and follows through on commitments.
•    Attention to Detail – Consistently produces high-quality products with precision.
•    Customer Focus – Understands and supports customer satisfaction through product excellence.
•    Integrity – Demonstrates honesty, professionalism, and ethical conduct.
•    Adaptability – Responds positively to changing business needs and operational demands.
•    Teamwork – Builds positive working relationships and collaborates effectively.
•    Initiative – Proactively identifies opportunities for improvement and innovation.
•    Results Orientation – Focuses on achieving operational and business objectives.
Leadership
•    Team Leadership and Motivation.
•    Coaching and Mentoring of Junior Staff.
•    Delegation and Work Allocation.
•    Performance Management and Feedback.
•    Conflict Resolution and Problem Solving.
•    Decision-Making Under Pressure.
•    Effective Communication and Team Coordination.
•    Workforce Planning and Scheduling.
•    Change Management and Continuous Improvement.
•    Building a Positive and Inclusive Team Culture.
Knowledge.

•    Advanced Culinary and cooking techniques.
•    Knowledge of Food presentation and plating standards.
•    Understanding of recipe costing, yield management, and food cost control.
•    Knowledge of inventory management and procurement processes.
•    HACCP principles and food safety regulations.
•    Occupational health and safety requirements within food production environments.
•    Operation and maintenance requirements of Hot kitchen equipment.
•    Quality assurance and quality control procedures.
•    Menu development and product innovation principles.
•    Basic computer literacy, including production reporting and inventory systems.
•    Understanding of hospitality industry standards and customer service expectations.
Attributes include:
•    Self-starter & team working skills.
•    confidence and impartial in decision making.
•    Strong interpersonal skills.
•    Good time management and organizational skills.
•    Ability to work under minimal supervision.

Key Performance Indicators for Evaluation:
•    Product Quality & Consistency:
Ensure at least 95% compliance with established quality standards for taste, presentation, portion sizes, and recipe consistency.

•    Food Cost Management:
Maintain pastry food costs within the approved budget, with a variance of no more than ±2%.
•    Production Efficiency:
Achieve 98% on-time completion of daily pastry production schedules while meeting operational requirements.

•    Inventory & Wastage Control:
Keep ingredient wastage and spoilage to 3% or less through effective inventory management and FIFO stock rotation.
•    Food Safety & Hygiene Compliance:
Maintain 100% compliance with HACCP, food safety, sanitation, and hygiene standards, with zero critical audit findings.
•    Menu Innovation:
Develop and successfully introduce at least one new pastry or dessert item per quarter based on market trends and customer preferences.
Interested qualifying candidates should submit their applications before 14th November 2026 via the following email address: humanresourcemanager.cafeshire@gmail.com copy support@rcsconsult.net