The Sous Chef is a key member of the culinary leadership team and plays a hands- on supervisory role supporting the Head Chef in daily operations. This position ensures consistent food quality, efficient kitchen workflow, strong hygiene standards, and smooth service across all sections. The ideal candidate should be  organised, disciplined, team- oriented, and capable of stepping into leadership responsibilities when required. 

Key Responsibilities 

• Supervise daily operations across all production sections, including hot kitchen, salads, soups, pastry, butchery, and breakfast. 
• Ensure all stations are fully prepared with proper mise‑en‑place before each service. 
• Lead kitchen service during the absence of the Executive/Head Chef and ensure smooth meal production. 
• Oversee recipe execution, ensuring correct preparation methods,  portioning, and presentation. 
• Conduct taste checks, plating reviews, and temperature control checks before food leaves the kitchen. 
• Enforce strict adherence to hygiene, sanitation, and HACCP compliance across  all workstations. 
• Ensure proper food storage, labeling, dating, and organization according to  FIFO standards. 
• Monitor cleanliness, workstation organization, and waste management practices. 
• Train, mentor, and supervise cooks, commis chefs, and kitchen assistants. 
• Coordinate task assignments, shift handovers, and break schedules for smooth workflow. 
• Support team motivation, discipline, and professional conduct. 
• Assist with receiving goods, conducting quality checks, and ensuring proper storage procedures. 
• Monitor ingredient usage, prep levels, and minimize wastage through efficient production planning. 
• Report shortages, equipment faults, and operational issues promptly to the Executive/Head Chef. 
• Ensure daily production sheets, prep lists, and consumption records are completed accurately. 
• Support rollout of new menus, recipe testing, and adherence to presentation standards. 
• Coordinate production for conferences, banqueting, BBQ operations, and outside catering. 
• Assist in producing high‑quality items for tour‑operator breakfast/lunch boxes and special events. 

Qualifications & Experience 

• Diploma/Degree in Culinary Arts, Professional Cookery, or related field. 
• 3–5 years’ experience in a busy hotel, resort, institutional kitchen, or similar environment. 
• Strong hands- on cooking ability across multiple kitchen sections. 
• Experience supervising teams in a high- volume kitchen setting. 
• Knowledge of food safety, HACCP, hygiene, and occupational safety practices. 
• Competence in food costing, stock management, portioning, and yield control. 
• Ability to work calmly and efficiently under pressure. Other skills 
• Strong leadership and teamwork abilities. 
• Professional, organized, and attentive to detail. 
• Creative, energetic, and passionate about culinary excellence. 
• High integrity, reliability, and discipline. 
• Strong communication and interpersonal skills. 

Terms and conditions: 

• The position of Sous Chef will be based at the MS TCDC Training Centre in Usa River, Arusha, Tanzania.
• The position is offered under MS  TCDC’s  employment  terms  with a basic salary will be provided under MS TCDC’s scheme of service, aligned with the candidate’s relevant experience and educational qualifications. 
• A vibrant, supportive, and professional work environment, with highly  committed colleagues and opportunities for growth. 

• Supervise daily operations across all production sections, including hot kitchen, salads, soups, pastry, butchery, and breakfast.
• Ensure all stations are fully prepared with proper mise‑en‑place before each service.
• Lead kitchen service during the absence of the Executive/Head Chef and ensure smooth meal production.
• Oversee recipe execution, ensuring correct preparation methods, portioning, and presentation.
• Conduct taste checks, plating reviews, and temperature control checks before food leaves the kitchen.
• Enforce strict adherence to hygiene, sanitation, and HACCP compliance across all workstations.
• Ensure proper food storage, labeling, dating, and organization according to FIFO standards.
• Monitor cleanliness, workstation organization, and waste management practices.
• Train, mentor, and supervise cooks, commis chefs, and kitchen assistants.
• Coordinate task assignments, shift handovers, and break schedules for smooth workflow.
• Support team motivation, discipline, and professional conduct.
• Assist with receiving goods, conducting quality checks, and ensuring proper storage procedures.
• Monitor ingredient usage, prep levels, and minimize wastage through efficient production planning.
• Report shortages, equipment faults, and operational issues promptly to the Executive/Head Chef.
• Ensure daily production sheets, prep lists, and consumption records are completed accurately.
• Support rollout of new menus, recipe testing, and adherence to presentation standards.
• Coordinate production for conferences, banqueting, BBQ operations, and outside catering.
• Assist in producing high‑quality items for tour‑operator breakfast/lunch boxes and special events.

• Strong leadership and teamwork abilities.
• Professional, organized, and attentive to detail.
• Creative, energetic, and passionate about culinary excellence.
• High integrity, reliability, and discipline.
• Strong communication and interpersonal skills.

• Diploma/Degree in Culinary Arts, Professional Cookery, or related field.
• 3–5 years’ experience in a busy hotel, resort, institutional kitchen, or similar environment.
• Strong hands- on cooking ability across multiple kitchen sections.
• Experience supervising teams in a high- volume kitchen setting.
• Knowledge of food safety, HACCP, hygiene, and occupational safety practices.
• Competence in food costing, stock management, portioning, and yield control.
• Ability to work calmly and efficiently under pressure.