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.