Sous Chef at Mantis Epic Hotel and Suites: (Deadline 28-08-2026) SOUS CHEF Location:MANTIS EPIC HOTEL & SUITES | Nyagatare DistrictReporting to:Executive Chef Join Our Heartist® Journey At Epic Hotel & Suites, aligned with the spirit of Mantis and the global strength of Accor, we believe hospitality is about creating meaningful connections and unforgettable moments. As a Heartist®, you are not just preparing food—you are creating memorable experiences through every dish, every service, and every interaction. We are seeking a passionate, skilled, and hands-on Sous Chef to support our culinary operation and help deliver consistently exceptional food quality and service at Epic Hotel & Suites. Your Purpose As Sous Chef, you will support the Executive Chef in leading the kitchen team,...
Sous Chef at Mantis Epic Hotel and Suites: (Deadline 28-08-2026)
SOUS CHEF
Location:MANTIS EPIC HOTEL & SUITES | Nyagatare District Reporting to:Executive Chef
Join Our Heartist® Journey
At Epic Hotel & Suites, aligned with the spirit of Mantis and the global strength of Accor, we believe hospitality is about creating meaningful connections and unforgettable moments. As a Heartist®, you are not just preparing food—you are creating memorable experiences through every dish, every service, and every interaction.
We are seeking a passionate, skilled, and hands-on Sous Chef to support our culinary operation and help deliver consistently exceptional food quality and service at Epic Hotel & Suites.
Your Purpose
As Sous Chef, you will support the Executive Chef in leading the kitchen team, maintaining the highest standards of food quality, hygiene, presentation, consistency, and cost control. You will play a key role in developing the culinary team while ensuring smooth and efficient kitchen operations across all outlets, banqueting, conferences, and events.
What You Will Be Doing
Support the Executive Chef in the daily management and supervision of the kitchen operation.
Lead, motivate, coach, and develop kitchen colleagues to deliver Heartist® service and culinary excellence.
Ensure all dishes are prepared and presented consistently according to approved recipes, specifications, and hotel standards.
Maintain high standards of food quality, taste, presentation, portion control, and consistency.
Assist with menu planning, recipe development, menu engineering, and culinary promotions.
Ensure smooth preparation and service for restaurants, banqueting, conferences, events, room service, and other hotel functions.
Monitor food preparation and production to ensure appropriate quantities are prepared while minimising waste.
Work closely with the Executive Chef and F&B team to control food costs, portion sizes, wastage, and kitchen operating expenses.
Ensure proper storage, labelling, rotation, and handling of all food products in accordance with HACCP and hotel food safety standards.
Maintain strict standards of personal hygiene, kitchen cleanliness, sanitation, and food safety at all times.
Conduct regular checks on food temperatures, quality, freshness, and storage conditions.
Ensure all kitchen equipment is operated safely and report maintenance requirements promptly.
Assist with stock control, receiving, requisitions, inventory counts, and monitoring of high-value food items.
Work closely with Procurement and Stores to ensure quality ingredients are available in line with approved specifications.
Support the Executive Chef in implementing and maintaining kitchen SOPs and HACCP procedures.
Maintain effective communication between the kitchen, F&B service, Banqueting, Stewarding, and other operational departments.
Take full responsibility for the kitchen operation in the absence of the Executive Chef.
Ensure compliance with Accor and Mantis culinary, operational, health, safety, and quality standards.
What We Are Looking For
Proven experience as a Sous Chef, Junior Sous Chef, Chef de Partie or in a similar culinary leadership role, preferably within a quality hotel environment.
Relevant experience in a full-service hotel, restaurant, banqueting, or high-volume kitchen operation.
Strong knowledge of international and contemporary cuisine, with an ability to work with local and regional ingredients.
A Heartist® mindset with a genuine passion for hospitality and culinary excellence.
Strong leadership and team-development skills.
Good understanding of food cost control, portion control, menu costing, stock management, and waste reduction.
Strong knowledge of HACCP, food safety, hygiene, and sanitation standards.
Excellent organisational and time-management skills.
Ability to remain calm and effective under pressure, particularly during busy services and large events.
Creative approach to food presentation and menu development.
Strong communication and interpersonal skills.
Fluent English and Kinyarwanda.
Why Join Us
Be part of a global hospitality leader with a strong local soul.
Grow your culinary career within the Accor and Mantis portfolio.
Work in an environment that values creativity, individuality, and purpose.
Opportunity to contribute to and elevate the culinary offering at Epic Hotel & Suites.
Work alongside an experienced culinary and hospitality team.
Competitive remuneration and development opportunities.
QUALIFICATIONS
Bachelor’s Degree (A0) or Advanced Diploma (A1) in Culinary Arts, Hospitality Management, Food Production, or a related field is preferred.
Relevant professional culinary qualifications or certificates.
Minimum 3 years' relevant culinary experience, with previous supervisory or leadership experience preferred.
HACCP / Food Safety certification will be an advantage.
Willingness to work flexible hours, weekends and public holidays as required by hotel operations.
Apply Now
If you are ready to bring your culinary passion, leadership, creativity, and commitment to excellence to a brand that celebrates individuality and purpose, we invite you to apply by submitting the following:
