Sous Chef

Job Overview

The Zanzibar Collection seeks a full-time, on-site Sous Chef to help lead kitchen operations across its luxury beachfront resorts on Zanzibar’s serene southeast coast. You’ll support menu planning and culinary development, supervise daily production and service, uphold exacting quality and presentation standards, and mentor junior chefs—all while maintaining rigorous hygiene, safety, and cost controls in a high-end, fast-paced environment.

Key Responsibilities

Oversee day-to-day kitchen operations, coordinating prep, service, and pass management.
Contribute to menu engineering, seasonal dishes, and recipe standardization.
Train, schedule, and mentor chefs and stewards; maintain brigade discipline and morale.
Monitor inventory, wastage, and food costs; support accurate ordering and stock rotation.
Enforce HACCP/food safety and 5★ hygiene standards; ensure station cleanliness and maintenance.
Collaborate with FOH and resort management to deliver consistent guest experiences.

Requirements

Proven experience as a Sous Chef (4★/5★ hotel or luxury resort).
Mastery of foundational cooking techniques and modern presentation.
Strong leadership, communication, and service mindset.
Thorough knowledge of food safety and regulatory compliance.
Culinary degree/certification preferred; island/luxury resort experience is a plus.

Benefits

Compensation: USD 3,000–4,500 monthly (based on qualifications).
Management accommodation and meals provided.
Yearly home flights and medical insurance coverage.

Quick Details

Salary Range: USD 3,000–4,500
Job Sector: Hospitality / Luxury Resorts
Job Type: Full-time, On-site
International Applicant: Welcome (visa/process per employer)
Qualifications: 4–5★ background; leadership; HACCP/food safety; culinary certification preferred
Job Categories: Culinary Leadership, Menu Development, Kitchen Operations, HACCP & Hygiene

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