Job Summary

CNS Group is seeking experienced and highly skilled Sous Chefs for a luxury hotel in Zanzibar. The role is responsible for supporting the Executive Chef in managing kitchen operations, supervising culinary teams, maintaining food quality standards, and ensuring smooth daily kitchen production within a professional hospitality environment. The ideal candidates should possess strong culinary expertise, leadership abilities, and experience working in high-standard hotel kitchens.

Key Responsibilities

• Support the Executive Chef in supervising and coordinating daily kitchen operations across various food preparation sections.
• Ensure food preparation, cooking processes, and plating presentation meet hotel quality standards and guest expectations consistently.
• Supervise kitchen staff, assign daily duties, monitor performance, and ensure efficient workflow during service periods.
• Assist in planning menus, food presentation styles, portion control standards, and special culinary events when required.
• Monitor food preparation techniques and ensure consistency in taste, quality, freshness, and presentation standards.
• Ensure compliance with food hygiene, sanitation, HACCP procedures, and kitchen safety regulations at all times.
• Coordinate with procurement and store departments regarding kitchen inventory, stock control, and food supply requirements.
• Support training, mentoring, and development of junior kitchen staff including Commis Chefs and kitchen assistants.
• Monitor kitchen cleanliness, equipment maintenance, and operational organization within all assigned kitchen sections.
• Assist in controlling food costs, minimizing wastage, and ensuring efficient utilization of kitchen resources.
• Handle guest dietary requirements, special meal requests, and allergy-related food preparation professionally.
• Support smooth coordination between kitchen, restaurant, banquet, and Food & Beverage service teams.
• Ensure kitchen operations run efficiently during high-volume service periods, functions, and special events.
• Prepare operational reports and communicate kitchen challenges or operational needs to senior management when required.

Qualifications & Requirements

• Certificate, Diploma, or Degree in Culinary Arts, Food Production, Hospitality Management, or related field.
• Minimum 4–6 years of experience in professional kitchen operations within hotels, resorts, or hospitality environments.
• Previous experience in a supervisory culinary role is preferred.
• Experience in luxury hotel operations is an added advantage.
• Strong knowledge of international food preparation techniques, kitchen operations, and food safety standards.
• Good leadership, communication, and team management skills.
• Ability to work efficiently in a fast-paced and high-pressure kitchen environment.
• Strong understanding of kitchen inventory control, food costing, and operational organization.
• Professional attitude, creativity, and attention to detail.
• Ability to work flexible shifts, weekends, and holidays.
• Candidates from NCT and other hospitality institutes are encouraged to apply.
• Multilingual candidates will have an added advantage.
• Proficiency in English communication is required.

• Support the Executive Chef in supervising and coordinating daily kitchen operations across various food preparation sections.
• Ensure food preparation, cooking processes, and plating presentation meet hotel quality standards and guest expectations consistently.
• Supervise kitchen staff, assign daily duties, monitor performance, and ensure efficient workflow during service periods.
• Assist in planning menus, food presentation styles, portion control standards, and special culinary events when required.
• Monitor food preparation techniques and ensure consistency in taste, quality, freshness, and presentation standards.
• Ensure compliance with food hygiene, sanitation, HACCP procedures, and kitchen safety regulations at all times.
• Coordinate with procurement and store departments regarding kitchen inventory, stock control, and food supply requirements.
• Support training, mentoring, and development of junior kitchen staff including Commis Chefs and kitchen assistants.
• Monitor kitchen cleanliness, equipment maintenance, and operational organization within all assigned kitchen sections.
• Assist in controlling food costs, minimizing wastage, and ensuring efficient utilization of kitchen resources.
• Handle guest dietary requirements, special meal requests, and allergy-related food preparation professionally.
• Support smooth coordination between kitchen, restaurant, banquet, and Food & Beverage service teams.
• Ensure kitchen operations run efficiently during high-volume service periods, functions, and special events.
• Prepare operational reports and communicate kitchen challenges or operational needs to senior management when required.

• Strong culinary expertise
• Leadership abilities
• Strong knowledge of international food preparation techniques
• Kitchen operations knowledge
• Food safety standards knowledge
• Good leadership skills
• Good communication skills
• Team management skills
• Ability to work efficiently in a fast-paced and high-pressure kitchen environment
• Strong understanding of kitchen inventory control
• Food costing understanding
• Operational organization understanding
• Professional attitude
• Creativity
• Attention to detail
• Ability to work flexible shifts, weekends, and holidays
• Proficiency in English communication

• Certificate, Diploma, or Degree in Culinary Arts, Food Production, Hospitality Management, or related field.
• Minimum 4–6 years of experience in professional kitchen operations within hotels, resorts, or hospitality environments.
• Previous experience in a supervisory culinary role is preferred.
• Experience in luxury hotel operations is an added advantage.
• Candidates from NCT and other hospitality institutes are encouraged to apply.
• Multilingual candidates will have an added advantage.