Senior Sous Chef | Tanzania

• 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.
• Ideally strong in Pastry

• Passion for food and the food experience
• Ability to lead a team of people effectively
• Strong management skills, day-to-day, and long term
• The ability to motivate staff to consistently deliver
• Ability to think and act creatively within a team
• Good knowledge of hospitality operations including butler service, housekeeping and laundry
• Computer Skills

• 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 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:
• oAll chefs
• oHeads of Department
• oGeneral Manager
• oRegional Chef Trainer
• oSuppliers
• 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 chefs, invite feedback; exchange ideas; be suggestion-friendly; share experience.
• Good discipline and fair treatment in department, and lodge overall: to be a role model

• Passion for creating fabulous guest delight genuine interest in people and satisfaction
• Good interpersonal skills open and approachable
• Diligence, meticulousness and self-motivation to meet deadlines and keep on top of your job
• Good communication skills
• Willingness/ability to share information and teach and inspire others
• Bright, enthusiastic, energetic and caring personality
• Smart, clean, presentable appearance.

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