Sous Chef job in Rwanda

Job Description

Job Summary

The Sous Chef assists the Executive Chef in overseeing daily kitchen operations, ensuring food quality, consistency to  meet established standards. This role involves supervising, training, and motivating kitchen staff, maintaining hygiene and food safety standards, and managing inventory, cost control, and waste reduction. The ideal candidate has strong culinary skills, leadership ability, and experience in professional kitchen operations.

Key Duties & Responsibilities

• Assist the Executive Chef in managing daily kitchen operations.
• Supervise, coordinate, and motivate kitchen staff to ensure efficient food preparation and service.
• Ensure food quality, consistency, and meet established standards.
• Enforce hygiene, food safety, and sanitation regulations at all times.
• Monitor and manage stock control, cost management, and waste reduction.
• Train and mentor kitchen staff in culinary techniques and best practices.
• Collaborate with the Executive Chef to develop menus and plan daily production.
• Maintain a clean, organized, and safe kitchen environment.

Educational Qualifications, Experience, & Skills Required

• Diploma in Culinary Arts.
• Additional culinary certifications are preferred.
• Minimum 3–5 years of experience in a professional kitchen.
• Strong knowledge of kitchen operations, food presentation techniques, and meal preparation.
• Proven ability to supervise, train, and motivate kitchen staff.
• Solid understanding of food hygiene, sanitation standards, and safety regulations.
• Experience in stock control, cost management, and waste reduction.

Application Procedure

Interested candidates should send their CV and a cover letter explaining their suitability for the role to hr@sharpenjobs.com with the subject line:
“Application –Sous Chef.”  

Deadline: 4^th March, 2026

Only shortlisted candidates will be contacted.