Sous Chef

March 5, 2026

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WE ARE HIRING – SOUS CHEF (Immidiantly)

Watamu, Kenya

Join the culinary leadership team at Temple Point Resort — a multi-outlet coastal resort located inside the Watamu Marine National Park.

Temple Point operates several food concepts including buffet dining, à la carte restaurant service, bakery & pastry production, beach and event catering, and themed culinary experiences. We host international guests, private events, weddings, retreats, and seasonal festivals.

We are currently strengthening our kitchen structure and are looking for a disciplined, hands-on Sous Chef to support daily operations and drive consistency, quality, and team performance.

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Your Role

As Sous Chef, you will:

• Lead kitchen operations during assigned shifts

• Supervise CDPs, Commis, Pastry/Bakery teams, and stewarding

• Ensure consistent food quality, seasoning, and presentation

• Maintain strong mise-en-place discipline and service flow

• Control portioning and actively reduce waste

• Enforce HACCP and hygiene standards

• Support inventory control and accurate requisitioning

• Coordinate closely with F&B Service and Management

• Take full operational responsibility in the absence of the Head Chef

This is a hands-on role — leadership from the pass, not from the office.

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Our Environment

• Coastal resort setting in a protected marine park

• Multi-outlet operation with varied service styles

• Buffet, à la carte, bakery, pastry, and event production

• High seasonal fluctuations and dynamic service demands

• Strong focus on structure, discipline, and continuous improvement

• International guest mix

We are building a performance-driven, professional kitchen culture.

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What We Expect

• 3–5+ years professional kitchen experience

• Proven supervisory experience in hotel or resort kitchens

• Strong leadership presence

• Understanding of food cost and stock control

• High hygiene awareness

• Ability to perform under pressure

• Structured and solution-oriented mindset

Remote location adaptability is essential.

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What We Offer

• Competitive salary

• Staff accommodation (if required)

• Daily meals

• Structured internal training programs

• Culinary workshops and skill development

• Leadership development and growth potential

• Opportunity to shape and influence an expanding F&B operation

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If you are disciplined, ambitious, and ready to grow into a senior leadership role within a developing resort environment — apply with your CV and references.

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