Executive Sous Chef
2025-05-08T06:06:20+00:00
Four Seasons Hotels and Resorts
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FULL_TIME
Serengeti
Arusha
00000
Tanzania
Hospitality, and Tourism
Restaurant & Hospitality
2025-05-17T17:00:00+00:00
Tanzania
8
BASIC PURPOSE:
Manage all aspects of Food Production by planning, organizing, controlling and directing the work of employees in both Kitchen and Stewarding departments. Responsible for all food preparation while ensuring superior quality and consistency. Manage operations of all kitchens in the absence of Executive Chef. Reports to: Executive Chef
ESSENTIAL FUNCTIONS:
- Coordinate the selection, training, development, and evaluation of employees and managers in the kitchen through effective management and leadership to ensure that established standards are met, by long-range strategic planning for outlet operation.
- Assist in the planning and development of menus for the hotel; ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
- Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory control.
- Ensure that sanitation standards as set forth by Four Seasons and local regulations are in compliance as well as the cleanliness and organization of the kitchen.
- Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
- Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule.
- Communicates effectively with staff and ensure they are fully briefed at all times
- Maintains organized administration of departmental and personnel records, including rostering, leave planning and employee feedback.
- Ensures employees adhere to the code of conduct and grooming & hygiene standards as specified in the employee handbook.
- Conducts daily briefing and monthly departmental meeting (with minutes copied to division head) and participates in meetings when invited
- Participates in recruitment & selection of kitchen staff and provides regular and fair performance feedback to employees, formally and informally as appropriate
- Is seen as a hands-on leader, assists employees in crunch times; Walks the talk
- Maintains a clean and orderly work area and ensures tools & equipment are well maintained and in sufficient supply
- Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
- Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in the Employee handbook.
- Work harmoniously and professionally with co-workers.
NON-ESSENTIAL FUNCTIONS:
- Actively support the Safety Committee and the Green Committee.
- Prepare food items.
- Manage with set-up and cleaning of operational areas
- Perform other duties as assigned by Management.
- Assist Executive Chef to attain the various departmental goals set by the department.
SPECIAL REQUIREMENTS:
Education: College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required
Experience: Two to five years previous management experience in multiple culinary/food & beverage department head level specializing in pastry design and creation.
Skills and Abilities: Requires a working technical knowledge of Division as well as Four Seasons standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job.
Requires the ability to operate Computer Equipment and other food & Beverage Computer systems.
Requires the ability to operate and utilize culinary production equipment and tools. Requires Reading, Writing and oral proficiency in the English language.
Coordinate the selection, training, development, and evaluation of employees and managers in the kitchen through effective management and leadership to ensure that established standards are met, by long-range strategic planning for outlet operation. Assist in the planning and development of menus for the hotel; ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory control. Ensure that sanitation standards as set forth by Four Seasons and local regulations are in compliance as well as the cleanliness and organization of the kitchen. Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality. Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule. Communicates effectively with staff and ensure they are fully briefed at all times Maintains organized administration of departmental and personnel records, including rostering, leave planning and employee feedback. Ensures employees adhere to the code of conduct and grooming & hygiene standards as specified in the employee handbook. Conducts daily briefing and monthly departmental meeting (with minutes copied to division head) and participates in meetings when invited Participates in recruitment & selection of kitchen staff and provides regular and fair performance feedback to employees, formally and informally as appropriate Is seen as a hands-on leader, assists employees in crunch times; Walks the talk Maintains a clean and orderly work area and ensures tools & equipment are well maintained and in sufficient supply Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in the Employee handbook. Work harmoniously and professionally with co-workers.
Requires a working technical knowledge of Division as well as Four Seasons standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job. Requires the ability to operate Computer Equipment and other food & Beverage Computer systems. Requires the ability to operate and utilize culinary production equipment and tools. Requires Reading, Writing and oral proficiency in the English language.
Education: College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required Experience: Two to five years previous management experience in multiple culinary/food & beverage department head level specializing in pastry design and creation.
JOB-681c49dc2ff36
Vacancy title:
Executive Sous Chef
[Type: FULL_TIME, Industry: Hospitality, and Tourism, Category: Restaurant & Hospitality]
Jobs at:
Four Seasons Hotels and Resorts
Deadline of this Job:
Saturday, May 17 2025
Duty Station:
Serengeti | Arusha | Tanzania
Summary
Date Posted: Thursday, May 8 2025, Base Salary: Not Disclosed
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JOB DETAILS:
BASIC PURPOSE:
Manage all aspects of Food Production by planning, organizing, controlling and directing the work of employees in both Kitchen and Stewarding departments. Responsible for all food preparation while ensuring superior quality and consistency. Manage operations of all kitchens in the absence of Executive Chef. Reports to: Executive Chef
ESSENTIAL FUNCTIONS:
- Coordinate the selection, training, development, and evaluation of employees and managers in the kitchen through effective management and leadership to ensure that established standards are met, by long-range strategic planning for outlet operation.
- Assist in the planning and development of menus for the hotel; ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
- Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory control.
- Ensure that sanitation standards as set forth by Four Seasons and local regulations are in compliance as well as the cleanliness and organization of the kitchen.
- Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
- Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule.
- Communicates effectively with staff and ensure they are fully briefed at all times
- Maintains organized administration of departmental and personnel records, including rostering, leave planning and employee feedback.
- Ensures employees adhere to the code of conduct and grooming & hygiene standards as specified in the employee handbook.
- Conducts daily briefing and monthly departmental meeting (with minutes copied to division head) and participates in meetings when invited
- Participates in recruitment & selection of kitchen staff and provides regular and fair performance feedback to employees, formally and informally as appropriate
- Is seen as a hands-on leader, assists employees in crunch times; Walks the talk
- Maintains a clean and orderly work area and ensures tools & equipment are well maintained and in sufficient supply
- Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
- Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in the Employee handbook.
- Work harmoniously and professionally with co-workers.
NON-ESSENTIAL FUNCTIONS:
- Actively support the Safety Committee and the Green Committee.
- Prepare food items.
- Manage with set-up and cleaning of operational areas
- Perform other duties as assigned by Management.
- Assist Executive Chef to attain the various departmental goals set by the department.
SPECIAL REQUIREMENTS:
Education: College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required
Experience: Two to five years previous management experience in multiple culinary/food & beverage department head level specializing in pastry design and creation.
Skills and Abilities: Requires a working technical knowledge of Division as well as Four Seasons standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job.
Requires the ability to operate Computer Equipment and other food & Beverage Computer systems.
Requires the ability to operate and utilize culinary production equipment and tools. Requires Reading, Writing and oral proficiency in the English language.
Work Hours: 8
Experience in Months: 36
Level of Education: bachelor degree
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