Vacancy title:
Sous Chef

[Type: FULL_TIME, Industry: Hospitality, and Tourism, Category: Restaurant & Hospitality]

Jobs at:
The Nest Kigali

Deadline of this Job:
Monday, December 1 2025

Duty Station:
Kigali | Kigali | Rwanda

Summary
Date Posted: Monday, November 3 2025, Base Salary: Not Disclosed

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JOB DETAILS:

The Sous Chef leads the hot kitchen, ensuring high standards of flavor, presentation, and consistency across all dishes. Working closely with the Head Chef, this role manages day-to-day operations, supervises cooks, and helps design menus that balance creativity with cost control. The ideal candidate is hands-on, reliable, and thrives in a small, fast-paced kitchen.

Key Responsibilities

Kitchen Leadership & Operations

• Support the Head Chef in managing the full kitchen operation.
• Supervise line cooks, prep staff, and coordinate service flow.
• Oversee mise en place, plating, and consistency of all savory dishes.
• Ensure smooth communication between kitchen and service teams.
• Step in as acting Head Chef when required.

Menu Development & Quality Control

• Assist in creating and testing new recipes and specials.
• Ensure dishes meet presentation and flavor standards.
• Maintain recipe documentation, portion control, and yield consistency.
• Monitor food cost, waste, and stock rotation (FIFO).

Hygiene, Safety & Maintenance

• Enforce hygiene and food safety standards in line with HACCP.
• Maintain cleanliness and organization of all kitchen sections.
• Identify and report equipment maintenance needs.

Teamwork & Training

• Train, coach, and motivate junior kitchen staff.
• Lead by example with professionalism, punctuality, and teamwork.
• Foster a collaborative environment with the pastry section and front of house.

Education & Experience

• Diploma or Certificate in Culinary Arts or related field.
• 3+ years of experience as a Sous Chef or Senior Cook.
• Proven ability to manage kitchen operations in a small team environment.

Skills & Attributes

• Strong culinary and plating skills across multiple cuisines.
• Excellent communication and organizational skills.
• Knowledge of cost control and stock management.
• Calm under pressure; flexible to work early mornings or weekends.
• Passionate, reliable, and committed to high standards.

Work Hours: 8

Experience in Months: 36

Level of Education: bachelor degree

Job application procedure
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