The Sous Chef will support the Head Chef in delivering a refined African dining experience that blends traditional flavors with modern fine dining techniques. This role is responsible for maintaining high culinary standards, ensuring consistency in food quality, and contributing to innovative menu development that elevates African cuisine.

Key Responsibilities

1. Culinary Execution & Food Quality

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  Prepare and present high-quality African dishes with a fine dining touch.

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  Ensure consistency in taste, portioning, and presentation across all dishes.

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  Uphold strict food hygiene, safety, and sanitation standards.

2. Menu Development & Innovation

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  Collaborate with the Head Chef to design seasonal menus inspired by African cuisines.

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  Introduce modern plating styles and techniques while preserving authentic flavors.

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  Continuously research and experiment with ingredients, textures, and presentation styles.

3. Kitchen Operations

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  Oversee daily kitchen operations in the absence of the Head Chef.

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  Manage food preparation processes to ensure efficiency and timeliness.

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  Monitor stock levels, ordering, and inventory control to minimize wastage.

4. Team Leadership & Training

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  Supervise and guide junior kitchen staff and line cooks.

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  Train the team on cooking techniques, plating, and presentation standards.

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  Foster a disciplined, creative, and high-performance kitchen culture.

5. Cost Control & Efficiency

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  Support food cost management and portion control.

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  Ensure optimal use of ingredients to reduce waste.

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  Work closely with procurement to source high-quality, fresh local produce.

6. Collaboration & Service Excellence

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  Work closely with front-of-house staff to ensure seamless service delivery.

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  Support special dining experiences such as tasting menus, private dining, and events.

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  Ensure dishes align with the restaurant’s fine dining positioning and guest expectations.

Requirements

Qualifications & Experience

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  Diploma or Degree in Culinary Arts or related field.

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  4–6 years of experience in a professional kitchen, preferably with exposure to fine dining.

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  Strong background in African cuisines (e.g., East, West, or Pan-African).

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  Experience in modern plating and fine dining presentation techniques is essential.

Key Skills & Competencies

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  Strong culinary creativity and passion for African gastronomy

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  Advanced cooking and plating techniques

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  Leadership and team management skills

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  Attention to detail and presentation

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  Time management and ability to work under pressure

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  Strong understanding of food safety standards

Key Performance Indicators (KPIs)

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  Food quality and presentation consistency

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  Kitchen efficiency and service times

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  Food cost control and wastage levels

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  Guest satisfaction and feedback on cuisine

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  Innovation and menu development contributions

What African Mama Offers

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  Opportunity to redefine African cuisine in a fine dining setting

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  Creative freedom to innovate and showcase culinary artistry

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  Dynamic and culturally rich work environment

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  Competitive salary and growth opportunities