Villa Rosa Kempinski Nairobi invites experienced and passionate culinary professionals to apply for the position of Sous Chef. Located in the heart of Kenya’s capital city, Villa Rosa Kempinski is part of the globally renowned Kempinski Hotels brand—an establishment synonymous with exceptional luxury, elegance, and European hospitality since 1897. The Nairobi property upholds the same heritage of excellence and commitment to the highest standards of service that define the Kempinski name.
This position offers an outstanding opportunity to be part of one of Africa’s most prestigious hotels, contributing to its continued success through creativity, leadership, and an unwavering commitment to quality in culinary operations. The role of Sous Chef is ideal for individuals who possess extensive experience in fine dining establishments and who are eager to elevate the hotel’s gastronomic offerings.
The Sous Chef will play a critical role in managing daily kitchen operations, maintaining high culinary standards, developing innovative menus, and mentoring kitchen staff to achieve operational excellence. The position demands a blend of technical expertise, organizational acumen, and leadership capacity to ensure that each dining experience meets the expectations of Kempinski’s esteemed clientele.
Overall Objectives
The overall objective of the Sous Chef position is to assist in the effective management of the kitchen’s daily operations while ensuring consistency in food quality, innovation in menu development, and adherence to hygiene and safety standards. The Sous Chef is also expected to foster teamwork within the kitchen brigade, ensuring that all culinary staff work harmoniously to deliver exceptional guest experiences.
The role is considered successfully executed when:
- Standard recipes are developed, written, and implemented effectively.
- New dishes and culinary products are conceptualized and introduced in alignment with brand standards.
- High levels of culinary technical skills are maintained across the kitchen team.
- Strong employee working relationships are established and sustained.
- Menu performance and profitability are reviewed regularly and adjusted based on demand and trends.
- All HACCP (Hazard Analysis and Critical Control Point) guidelines are fully adhered to and maintained.
Key Responsibilities
Menu Development and Culinary Innovation
The Sous Chef will collaborate closely with the Executive Chef and Chef de Cuisine to design, test, and implement new recipes that reflect the hotel’s luxury brand identity. The role includes:
- Assisting in organizing special events, themed dinners, and food promotions.
- Contributing to menu planning and costing while ensuring that dishes are both appealing and profitable.
- Maintaining a deep understanding of product knowledge, including ingredients, suppliers, and culinary trends.
- Evaluating menu items based on performance metrics and making informed adjustments to enhance guest satisfaction and profitability.
Operational Management
The Sous Chef will play a key role in ensuring smooth daily operations across all kitchen sections. Responsibilities include:
- Overseeing kitchen organization and workflow to maintain efficiency.
- Ensuring that all food preparation and presentation adhere to Kempinski’s quality standards.
- Maintaining strict food hygiene and sanitation standards at all times.
- Supervising cleaning and maintenance of kitchen equipment to ensure functionality and safety.
- Monitoring inventory levels, minimizing waste, and controlling food costs.
Team Leadership and Staff Development
A vital aspect of the Sous Chef’s duties is to lead and motivate the kitchen team to deliver consistent results. The responsibilities include:
- Working with the Chef de Cuisine and Human Resources to ensure that departmental performance remains at an optimal level.
- Assisting in workforce planning to address both short-term and long-term staffing needs.
- Conducting training needs analyses for kitchen staff and supporting the development of tailored training programs.
- Mentoring and guiding junior chefs, providing feedback during probation periods and performance appraisals.
- Approving staff leave based on hotel occupancy levels to ensure uninterrupted operations.
Financial and Budgetary Control
The Sous Chef will assist the senior culinary team in managing the department’s financial performance by:
- Supporting budget preparation and monitoring expenditure against approved budgets.
- Identifying opportunities for cost savings without compromising quality.
- Ensuring compliance with procurement policies and supplier management procedures.
Health, Safety, and Compliance
Maintaining a safe and compliant kitchen environment is fundamental to the Sous Chef’s role. The individual will be responsible for:
- Demonstrating awareness of occupational health and safety policies and ensuring all activities are performed safely and within OH&S guidelines.
- Taking proactive measures to identify and correct hazardous situations.
- Ensuring that all kitchen staff adhere to hotel safety policies, including proper use of equipment and personal protective gear.
- Logging and reporting all security incidents and accidents as per hotel requirements.
- Being familiar with emergency procedures, first aid, fire protocols, and property safety regulations.
Collaboration and Communication
Effective communication is key to successful kitchen operations. The Sous Chef will:
- Coordinate with service teams to ensure seamless delivery between kitchen and dining areas.
- Work collaboratively with other departments to support hotel events and guest requests.
- Maintain clear lines of communication with suppliers, ensuring consistent quality and timely delivery of ingredients.
Additional Responsibilities
The Sous Chef may be assigned additional duties as required by the business or hotel management. These responsibilities are designed to ensure operational flexibility and adaptability in response to changing guest needs and business priorities.
Skills, Knowledge, and Expertise
- Minimum of five years of progressive culinary experience in a professional kitchen.
- Proven experience as a Sous Chef in a high-volume, quality-driven Italian restaurant.
- Extensive knowledge of various cuisines, ingredients, and modern cooking techniques.
- Culinary diploma or equivalent certification from a recognized institution (preferred).
- Strong leadership, communication, and interpersonal skills.
- Excellent organizational and time management abilities.
- Ability to perform effectively under pressure in a fast-paced environment.
- Proficiency in inventory management and cost control.
- In-depth understanding of food safety and sanitation regulations.
- Passion and commitment to culinary excellence and guest satisfaction.
About Kempinski Hotels
Founded in Germany in 1897, Kempinski Hotels has built a global reputation as one of the oldest and most distinguished European luxury hotel groups. Each property under the Kempinski brand embodies timeless elegance and local authenticity while maintaining the highest standards of service and hospitality.
Kempinski’s portfolio includes grand historic hotels, modern city landmarks, and exotic resort destinations. Whether situated in bustling metropolises or tranquil beach locales, each hotel seamlessly blends into its environment, offering a refined experience defined by comfort, sophistication, and superior service.
For over a century, Kempinski Hotels has catered to discerning travelers seeking exclusivity, style, and efficiency. The brand’s commitment to excellence ensures that guests enjoy personalized experiences tailored to their needs, supported by a deep understanding of cultural nuances and contemporary expectations.
About Villa Rosa Kempinski Nairobi
Villa Rosa Kempinski Nairobi stands as one of East Africa’s premier luxury hotels. Strategically located along Chiromo Road, the property offers convenient access to the city’s business districts and major attractions. The hotel is a short drive from the city center and approximately 20 kilometers from Jomo Kenyatta International Airport.
The property features 200 elegantly designed guest rooms and suites spread across ten floors. Guests can indulge in an array of dining options offered through five distinct themed restaurants, each delivering a unique culinary experience. The hotel also offers extensive conference and meeting facilities, complemented by Kempinski The Spa, providing a tranquil space for relaxation and rejuvenation.
Villa Rosa Kempinski Nairobi remains committed to delivering exceptional experiences for both leisure and business travelers. Its staff members, drawn from diverse backgrounds, share a unified passion for excellence and hospitality.
Employment Details
- Department: Kitchen
- Employment Type: Fixed Term – Full Time
- Location: Kenya – Nairobi
- Workplace Type: Onsite
- Reporting To: Chef de Cuisine
- Application Deadline: October 14, 2025
This position presents a unique opportunity for a dedicated professional to join a world-class culinary team and contribute to a legacy of excellence. The successful candidate will be part of a collaborative environment that encourages creativity, innovation, and continuous improvement in all aspects of kitchen operations.
Application Process
Interested applicants are invited to submit their applications before the stated deadline. The recruitment process is designed to ensure a fair and thorough evaluation of all candidates based on their experience, skills, and alignment with the hotel’s standards.
