&Beyond is built, almost entirely, on the strength of remarkable people who give passionately to their jobs, work tirelessly, look after our guests beautifully, and care for the communities and environment which surrounds us.

Key Outputs

• Maintain high standards of professionalism within the team.
• Provide disciplined and inspirational leadership to the kitchen team, as well as effective management to ensure the highest levels of productivity and service excellence.
• Ensure all financial and record-keeping controls and systems are adhered to.
• Work with the Executive Chef to ensure the menu and food are aligned with lodge quality standards.
• Work with the Executive Chef to ensure food scores and budgets are monitored and met.
• Conduct daily meetings with HODs to discuss the daily plan, including arrivals, departures, maintenance, food, special requests, and guest delights in the absence of the Executive Chef.
• Ensure all health and safety compliance standards, including management of &Beyond COVID-19 Protocols and HACCP Protocols, are met and/or exceeded and that all necessary functions in this regard are realised.
• Assist with uniform orders and issues and ensure all staff are wearing the correct uniform at all times.
• Ensure all orders are within the allocated budget and cost per head.
• Oversee month-end stock takes.
• Ensure the smooth daily running of the kitchen and canteen operations.
• Introduce and maintain cleaning rosters that comply with all Tanzanian regulations.
• Record and control all staff sick leave, leave cycles, and work rosters in the absence of the Executive Chef.
• Attend an HOD meeting and the morning meeting every day, unless engaged in guest-related activities.
• Hold a daily department meeting to hand over any pertinent information.
• Ensure effective communication between the kitchens, Lodge Managers, Guest Relations, and Butlers.

Qualifications & Experience Required

• Must have formal culinary qualifications and at least 2 years of Sous Chef experience, ideally in a 5-star operation.
• The successful candidate must be able to work under pressure and have excellent and consistent attention to detail.
• Must be guest-focused and have a positive outlook.
• Excellent team player who is committed, hardworking, and eager to learn.

Key Skills Required

• Passion for food and the food experience.
• Ability to lead a team of people effectively.
• Strong day-to-day and long-term management skills.
• 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.

Personal Characteristics

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

Other

• This is a 2-year fixed-term position based at &Beyond Mnemba Island, Zanzibar.

• Maintain high standards of professionalism within the team.
• Provide disciplined and inspirational leadership to the kitchen team, as well as effective management to ensure the highest levels of productivity and service excellence.
• Ensure all financial and record-keeping controls and systems are adhered to.
• Work with the Executive Chef to ensure the menu and food are aligned with lodge quality standards.
• Work with the Executive Chef to ensure food scores and budgets are monitored and met.
• Conduct daily meetings with HODs to discuss the daily plan, including arrivals, departures, maintenance, food, special requests, and guest delights in the absence of the Executive Chef.
• Ensure all health and safety compliance standards, including management of &Beyond COVID-19 Protocols and HACCP Protocols, are met and/or exceeded and that all necessary functions in this regard are realised.
• Assist with uniform orders and issues and ensure all staff are wearing the correct uniform at all times.
• Ensure all orders are within the allocated budget and cost per head.
• Oversee month-end stock takes.
• Ensure the smooth daily running of the kitchen and canteen operations.
• Introduce and maintain cleaning rosters that comply with all Tanzanian regulations.
• Record and control all staff sick leave, leave cycles, and work rosters in the absence of the Executive Chef.
• Attend an HOD meeting and the morning meeting every day, unless engaged in guest-related activities.
• Hold a daily department meeting to hand over any pertinent information.
• Ensure effective communication between the kitchens, Lodge Managers, Guest Relations, and Butlers.

• Passion for food and the food experience.
• Ability to lead a team of people effectively.
• Strong day-to-day and long-term management skills.
• 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.

• Must have formal culinary qualifications and at least 2 years of Sous Chef experience, ideally in a 5-star operation.
• The successful candidate must be able to work under pressure and have excellent and consistent attention to detail.
• Must be guest-focused and have a positive outlook.
• Excellent team player who is committed, hardworking, and eager to learn.