Jungle Pearl Resort is a premier boutique destination in Mto wa Mbu, known for its “incredible food” and unique Maasai-inspired design. Our kitchen focuses on “Swahili food stories” using fresh herbs and greens harvested directly from our onsite garden. We are looking for a creative and disciplined Sous Chef to lead our culinary team in delivering exceptional dining experiences, from bush dinners to poolside cocktails.

Key Responsibilities

• Kitchen Leadership: Assist the Head Chef in managing daily operations, ensuring the team maintains high standards of food quality and presentation.
• Menu Innovation: Contribute to the development of menus that blend local Swahili flavors with international, vegetarian, and vegan options.
•  Quality Control: Supervise all food preparation and plating to ensure every dish meets the resort’s “perfect stay” reputation.
• Inventory & Costing: Manage stock levels, minimize food waste, and coordinate with local suppliers for the freshest ingredients.
• Training & Mentorship: Guide and train junior kitchen staff (Commis and Demi Chefs) on culinary techniques and hygiene standards.
• Safety & Hygiene: Strictly enforce food safety regulations and HACCP practices to maintain a clean, organized kitchen environment.

Qualifications & Skills

• Experience: Minimum of 3–5 years in a professional kitchen, with at least 2 years in a leadership role (Sous Chef or Senior Chef de Partie).
• Culinary Knowledge: Deep understanding of international and local Tanzanian cuisine. Experience with “farm-to-table” concepts is a plus.
• Education: Diploma or Degree in Culinary Arts or Hotel Management from a recognized institution.
• Communication: Fluent in English and Swahili.
• Attributes: Strong leadership, ability to work under pressure in a fast-paced resort environment, and a passion for guest satisfaction.

• Kitchen Leadership: Assist the Head Chef in managing daily operations, ensuring the team maintains high standards of food quality and presentation.
• Menu Innovation: Contribute to the development of menus that blend local Swahili flavors with international, vegetarian, and vegan options.
• Quality Control: Supervise all food preparation and plating to ensure every dish meets the resort’s “perfect stay” reputation.
• Inventory & Costing: Manage stock levels, minimize food waste, and coordinate with local suppliers for the freshest ingredients.
• Training & Mentorship: Guide and train junior kitchen staff (Commis and Demi Chefs) on culinary techniques and hygiene standards.
• Safety & Hygiene: Strictly enforce food safety regulations and HACCP practices to maintain a clean, organized kitchen environment.

• Deep understanding of international and local Tanzanian cuisine.
• Experience with “farm-to-table” concepts is a plus.
• Fluent in English and Swahili.
• Strong leadership.
• Ability to work under pressure in a fast-paced resort environment.
• Passion for guest satisfaction.

• Minimum of 3–5 years in a professional kitchen, with at least 2 years in a leadership role (Sous Chef or Senior Chef de Partie).
• Diploma or Degree in Culinary Arts or Hotel Management from a recognized institution.