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Senior Sous Chef – 5* Luxury Lodge – Tanzania
Our client, a luxury lodge group, is looking for a Senior Sous Chef to join a team of remarkable people who give passionately to their jobs, work tirelessly, look after their guests beautifully and care for the communities and environment which surrounds them.
MINIMUM REQUIREMENTS:
Must have formal culinary qualifications and at least 2 years management experience, ideally in a 5* operation.
The successful candidate must be able to work under pressure and have excellent and consistent attention to detail. He or she will be guest focused, have a positive outlook, be an excellent team player, committed, hardworking and eager to learn.
KEY OUTPUTS:
Assisting the Executive Chef in responsibility for the standards of the food product at the lodge: guest and staff food.
Assisting the Executive Chef in responsibility for implementing kitchen standards and making regular visits to staff kitchen and canteen.
Assisting the Executive Chef in responsibility for the development and training of staff (chefs) to increase their individual skills and ensure promotion when possible
Particular attention on the training and management of the pastry department.
Co-manage all administrative departmental duties (staff files, off day schedule, hygiene standards etc.).
Create seasonal menus based on guests in house and produce in store.
Presentation according to Styling Guide and lodge food identity.
Take the food product on the property to the next level in all areas (dishes, guest experiences etc.).
Excellent stock controls, ordering processes and stock rotation.
Proactive maintenance of all kitchen equipment.
Excellent and regular communications with: All chefs, Heads of Department, General Manager, Regional Chef Trainer, Suppliers.
All food going out to guests at any time to be checked by Exec or Sous Chef.
Meet all guests on arrival as much as possible, know their names & dietary requirements.
Excellent and regular interaction with guests: build the relationship, invite feedback.
Be aware of & make your chefs aware of special dietary needs – staff and guests.
Good interaction/ communication with Food Fundi’s: invite feedback; exchange ideas; be suggestion-friendly; share experience.
Good discipline and fair treatment in department, and lodge overall: to be a role model.
This is a 2-year fixed term position based in the Ngorongoro Conservation Area.
To apply please email [email protected] or click on the apply for job button below.
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