THE ROLE

• As Sous Chef, you’ll be the driving force behind our kitchens across Nairobi. Reporting to the Head Chef, this is a hands-on leadership role — you’ll be responsible for keeping our kitchens running smoothly, maintaining the food quality our guests expect, and developing the team around you.
• You’ll work across multiple branches, so consistency is everything. Whether it’s the first service of the day or the last, the standard doesn’t drop — and neither do you.

WHAT YOU’LL OWN

• Food quality & consistency — Own presentation and taste standards across all branches. Every service, every time.
• Cost & waste control — Manage food costs tightly, reduce wastage, and keep stock rotation on point.
• Kitchen operations — From prep scheduling and duty rosters to supply coordination and inventory — you run the day-to-day.
• Team leadership — Train, motivate, and develop kitchen staff. Hold regular check-ins and build a culture where people take pride in their work.
• Hygiene & compliance — Non-negotiable. You uphold food safety standards, proper equipment handling, and ensure the team is always emergency-ready.
• Guest satisfaction — Stay close to feedback, address issues proactively, and make sure every guest leaves happy.

YOU’LL THRIVE HERE IF YOU

• Have proven experience in a sous chef or senior kitchen leadership role
• Take ownership — you don’t wait to be told, you spot the problem and fix it
• Lead from the front and hold your team to high standards, with empathy
• Are obsessed with consistency — same quality, same standards, every single day
• Stay calm and focused in a high-volume, fast-paced environment
• Communicate clearly — with your kitchen team, front of house, and management
• Are organised, adaptable, and thrive without close supervision

WHY ANDO

• Be part of a fast-growing, multi-country food brand with real momentum
• Work alongside a passionate team that genuinely cares about food quality
• Grow your leadership skills in a structured, multi-branch environment
• Join a company that invests in its people as much as its food