Sous-Chef
2025-09-12T11:52:22+00:00
Shadows of Africa
https://cdn.greattanzaniajobs.com/jsjobsdata/data/employer/comp_5404/logo/shadows%20of%20africa.png
https://www.shadowsofafrica.com/
FULL_TIME
Arusha
Arusha
00000
Tanzania
Nonprofit, and NGO
Restaurant & Hospitality
2025-09-17T17:00:00+00:00
Tanzania
8
Role Summary:
Shadows of Africa is seeking a highly skilled Sous-Chef to support the Head Chef and Senior Chefs in the day-to-day management of kitchen operations. The ideal candidate must be experienced in food preparation, supervising kitchen staff, maintaining quality standards, and ensuring compliance with health and safety regulations. The Sous-Chef will act as a key assistant in menu execution, stock management, and staff training, ensuring smooth kitchen workflow at all times.
Key Responsibilities
- Assist the Head Chef and Senior Chefs in managing daily kitchen operations.
- Supervise food preparation, cooking, and presentation to maintain quality and consistency.
- Support in menu planning, recipe development, and special event coordination.
- Monitor inventory levels and assist in ordering supplies as needed.
- Ensure adherence to food safety, hygiene, and sanitation standards at all times.
Train, mentor, and supervise chefs, cooks, and kitchen trainees.
- Assist in managing food portioning and waste control to minimize costs.
- Handle kitchen equipment with care and report maintenance issues promptly.
- Take responsibility for the kitchen in the absence of Senior Chefs or Head Chef.
- Work closely with service staff to ensure timely and efficient meal delivery.
Qualifications & Requirements
- Certificate or Diploma in Culinary Arts or related field.
- 2 to 5 years of experience as a Sous-Chef in a reputable hotel, lodge, or boutique property (strongly preferred).
- Knowledge of foreign languages (such as French, Italian, or German) is an added advantage.
- Strong knowledge of cooking techniques, food safety, and kitchen operations.
- Ability to manage a team and work collaboratively under pressure.
- Excellent organizational, time management, and multitasking skills.
- and passionate about delivering high-quality dishes.
Key Competencies
- Team Leadership & Supervision
- Food Quality & Presentation
- Inventory & Cost Control
- Time Management & Multitasking
- Problem-Solving & Attention to Details.
Assist the Head Chef and Senior Chefs in managing daily kitchen operations. Supervise food preparation, cooking, and presentation to maintain quality and consistency. Support in menu planning, recipe development, and special event coordination. Monitor inventory levels and assist in ordering supplies as needed. Ensure adherence to food safety, hygiene, and sanitation standards at all times. Train, mentor, and supervise chefs, cooks, and kitchen trainees. Assist in managing food portioning and waste control to minimize costs. Handle kitchen equipment with care and report maintenance issues promptly. Take responsibility for the kitchen in the absence of Senior Chefs or Head Chef. Work closely with service staff to ensure timely and efficient meal delivery.
Certificate or Diploma in Culinary Arts or related field. 2 to 5 years of experience as a Sous-Chef in a reputable hotel, lodge, or boutique property (strongly preferred). Knowledge of foreign languages (such as French, Italian, or German) is an added advantage. Strong knowledge of cooking techniques, food safety, and kitchen operations. Ability to manage a team and work collaboratively under pressure. Excellent organizational, time management, and multitasking skills. and passionate about delivering high-quality dishes.
JOB-68c40976f2ee3
Vacancy title:
Sous-Chef
[Type: FULL_TIME, Industry: Nonprofit, and NGO, Category: Restaurant & Hospitality]
Jobs at:
Shadows of Africa
Deadline of this Job:
Wednesday, September 17 2025
Duty Station:
Arusha | Arusha | Tanzania
Summary
Date Posted: Friday, September 12 2025, Base Salary: Not Disclosed
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JOB DETAILS:
Role Summary:
Shadows of Africa is seeking a highly skilled Sous-Chef to support the Head Chef and Senior Chefs in the day-to-day management of kitchen operations. The ideal candidate must be experienced in food preparation, supervising kitchen staff, maintaining quality standards, and ensuring compliance with health and safety regulations. The Sous-Chef will act as a key assistant in menu execution, stock management, and staff training, ensuring smooth kitchen workflow at all times.
Key Responsibilities
- Assist the Head Chef and Senior Chefs in managing daily kitchen operations.
- Supervise food preparation, cooking, and presentation to maintain quality and consistency.
- Support in menu planning, recipe development, and special event coordination.
- Monitor inventory levels and assist in ordering supplies as needed.
- Ensure adherence to food safety, hygiene, and sanitation standards at all times.
Train, mentor, and supervise chefs, cooks, and kitchen trainees.
- Assist in managing food portioning and waste control to minimize costs.
- Handle kitchen equipment with care and report maintenance issues promptly.
- Take responsibility for the kitchen in the absence of Senior Chefs or Head Chef.
- Work closely with service staff to ensure timely and efficient meal delivery.
Qualifications & Requirements
- Certificate or Diploma in Culinary Arts or related field.
- 2 to 5 years of experience as a Sous-Chef in a reputable hotel, lodge, or boutique property (strongly preferred).
- Knowledge of foreign languages (such as French, Italian, or German) is an added advantage.
- Strong knowledge of cooking techniques, food safety, and kitchen operations.
- Ability to manage a team and work collaboratively under pressure.
- Excellent organizational, time management, and multitasking skills.
- and passionate about delivering high-quality dishes.
Key Competencies
- Team Leadership & Supervision
- Food Quality & Presentation
- Inventory & Cost Control
- Time Management & Multitasking
- Problem-Solving & Attention to Details.
Work Hours: 8
Experience in Months: 24
Level of Education: associate degree
Job application procedure
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