POSITION SUMMARY

As the Sous Chef, you’ll manage daily kitchen operations, including menu creation, food purchasing, and ensuring top-notch quality standards.

You’ll play a crucial role in controlling food costs, overseeing storage, and making sure sanitation procedures in the kitchen are followed.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The Sous Chef will report directly to the Head Chef and hotel management.

  • Support the Head Chef: Help with the overall kitchen management.
  • Team Management: Oversee kitchen staff by setting schedules and handling HR matters when the Head Chef is away.
  • Lead the Cooking Team: Guide chefs in meal preparation, check food quality, and supervise cooking techniques.
  • Technical Cuisine Responsibilities: Handle the more complex aspects of the kitchen.
  • Train Junior Chefs: Mentor new chefs and help them grow.
  • Onboard New Employees: Welcome new team members and help them adjust.
  • Budget Management: Work within set budgets and prepare food costs for every dish.
  • Menu Development: Assist in creating new menu items and suggest gourmet dishes.
  • Food Presentation: Propose ideas for high-quality food plating.
  • Quality Assurance: Ensure the kitchen maintains high standards of food, hygiene, discipline, and care for appliances.
  • Documentation: Complete food hygiene records to comply with regulations and write environmental health reports when needed.
  • Build Relationships: Establish good connections with other staff, including managers and front-of-house teams.
  • Deputy Role: Step in for the Head Chef when they’re not around.
  • Kitchen Communication: Be the go-to person for waitstaff and bar staff.
  • Supplies Management: Order supplies and negotiate with vendors.
  • Inventory Control: Manage stock levels and keep track of inventory.
  • Organize Produce: Ensure all food hygiene regulations are strictly followed.
  • Supervise Preparation: Oversee all food preparation processes.

REQUIRED KNOWLEDGE AND SKILLS

  • Kitchen Knowledge: Strong understanding of all kitchen sections.
  • Food Quality: Ability to produce high-quality meals.
  • Communication Skills: Good verbal communication with the team.
  • Team Management: Capable of managing and motivating staff.
  • Attention to Detail: High level of detail orientation and numeracy.
  • Desire to Learn: Enthusiasm for developing your skills and those of your team.
  • Adaptability: Willingness to embrace new ideas and processes.
  • Independence: Ability to work without supervision and still deliver quality work.
  • Positive Attitude: Maintain an approachable and friendly demeanor.
  • Team Player: Collaborate effectively with others.

WORKING PATTERN

Work hours will be on a rotating basis over seven days. Split shifts may be required based on business needs, and working outside these hours is common, especially during peak seasons.

Please note, all duties listed are essential job functions. This job description does not imply that these are the only responsibilities for this position. Staff may need to perform additional job-related tasks as assigned by their supervisor.

MANDATORY REQUIREMENTS

  • Minimum 5 years of verified experience in the same role.
  • At least 5 years of experience in a 4-star hotel restaurant or higher.
  • Minimum 5 years managing a team of at least 10 kitchen staff.
  • Certificates from the previous three employers are mandatory.

APPLICATIONS

Please send your applications by email only to: hr@zanzibarpearl.com.