Central Kitchen Sous Chef - Indian Cuisine
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What you'll do:
- Lead daily production of Indian menus, including curries, tandoor items, biryanis, breads, chutneys and sauces, in high volume.
- Plan production with the Head Chef around event dates, guest numbers and quantities.
- Keep taste, portions and presentation consistent across large batches. Pack, label and prepare food for dispatch, with transport and reheating in mind.
- Supervise, train and coach Chef de Parties, Demi Chefs, Commis Chefs and casual staff.
- Enforce food safety, HACCP, allergen handling and FIFO standards. Control waste, stock use and food cost.
Qualifications & Requirements:
- Diploma or Certificate in Culinary Arts, Food Production or a related field.
- 3-5 years' professional kitchen experience, with at least 3 years as a Sous Chef or in a senior supervisory role.
- Strong Indian cuisine background, including spice blending and tandoor and gravy production.
- Experience in a central kitchen, outside catering, hotel banquet or other high-volume operation.
- Strong knowledge of HACCP, recipe control, portioning and costing.
- Flexibility to work weekends and event days.
- Send your CV and cover letter to hr@spez.co.ke with "Sous Chef - Indian Cuisine" as the subject.