JOB DETAILS:
Job Vacancy: Sous Chef
Department: Food & Beverage
Reports To: Executive Chef
Supervises: As specified by Executive Chef
Duty Station: Tarangire Sopa Lodge

Position Summary
The Sous Chef supports the Head Chef/Executive Chef in managing the kitchen operations and food production to meet the restaurant’s operational requirements. This role involves overseeing kitchen staff, ensuring high standards of food quality and presentation, managing costs, and maintaining health and safety protocols. The Sous Chef may act in the capacity of Head Chef during service periods and is responsible for ensuring guest satisfaction and adherence to service standards.

Key Responsibilities:
Kitchen Management & Operations
• Assist in the overall management of the kitchen and food production.
• Oversee daily food preparation, including assisting with mise en place, cooking, and supervising kitchen personnel.
• Ensure kitchen readiness before service, including cleanliness, stock levels, and meeting minimum guest service standards.
Service Supervision
• Act as Head Chef during service times, managing food orders at the pass, and ensuring the consistency of food quality, portion control, presentation, and timely service.
• Perform final checks on all dishes leaving the kitchen, ensuring compliance with quality and safety standards.
Menu Development & Cost Management
• Assist in reviewing and developing menus, including special function menus, while maintaining cost efficiency.
• Complete menu costings, monitor kitchen production costs, and maintain records of sales and stock-taking to ensure budget compliance.
Stock & Equipment Control
• Manage kitchen stock, including purchasing, receiving, storing, and issuing goods while controlling inventory and minimizing waste.
• Conduct regular stock checks and ensure proper maintenance of kitchen equipment.
Staff Development & Supervision
• Train and supervise kitchen staff to ensure adherence to portion control, food presentation, and hygiene standards.
• Prepare duty rosters and maintain effective communication through meetings and feedback sessions.
• Conduct staff performance appraisals and identify areas for development and training.
Guest Satisfaction
• Ensure all guest requests are met promptly and efficiently during meal service, conducting regular table checks to anticipate and fulfill guest needs.
• Address guest complaints and ensure satisfactory resolution in a timely manner.
Health, Safety & Hygiene Compliance
• Maintain and enforce high standards of cleanliness, hygiene, and safety in food preparation and storage areas.
• Ensure compliance with safety protocols, including staff training on emergency procedures and hygiene practices.

General Duties
• Perform additional tasks as assigned by management to support the overall business operations.
• Attend relevant training courses to improve skills and stay updated on industry standards and trends.
• Maintain a professional appearance and high level of personal hygiene, representing the hotel in a positive manner at all times.

Job Requirements:
Education: College education plus a Certificate in Professional Cookery.
Experience: Proven experience in a similar role within the food and beverage industry.
Skills: Strong kitchen management and organizational skills, the ability to multitask and work under pressure, and proficiency in food costing and inventory management.

Language: Proficient in English for effective communication with guests and management.
Physical Requirements: Must have the stamina to supervise kitchen operations and stand for extended periods.

Equal Employment Opportunity:
Consolidated Tourist & Hotels Investment Limited provides equal opportunity and fair and equitable treatment in employment to all people without regards to race, color, religion, gender, tribe, age, disability, political affiliation, national origin, or marital status.

Our offer:
We offer attractive remuneration, benefits and career progression appropriate to your skills, qualifications and experience.

Please submit your application by e-mail quoting the Sous Chef in the email header no later than 17th October, 2024 with a detailed CV & covering letter, demonstrating how your skills and experience make you the ideal candidate for this position