CAREERS
OUR TEAM IS GROWING.
SOUS CHEF
We are looking to expand our team to support our restaurant and a growing team.
Reports To: Executive Chef / Head Chef
Department: Kitchen / Culinary
Location: Upendo House
Job Type: Full time | Open to Tanzanian citizens only
Job Summary:
The Sous Chef is the second-in-command in the kitchen and plays a critical role in the overall success of kitchen operations. This position is responsible for supporting the Executive Chef in menu planning, food preparation, kitchen staff supervision, and ensuring high culinary standards and food safety regulations are consistently met.
Key Responsibilities:
• Assist the Executive Chef in all kitchen operations.
• Supervise and coordinate activities of kitchen staff.
• Ensure quality and consistency of all dishes served.
• Oversee food preparation, cooking, and presentation to meet restaurant standards.
• Monitor inventory levels; assist with ordering and receiving ingredients and supplies.
• Maintain cleanliness and organization of the kitchen.
• Ensure compliance with health and safety regulations and food hygiene standards.
• Contribute to menu development and creation of specials.
• Train, mentor, and motivate junior kitchen staff.
• Manage kitchen in the absence of the Executive Chef.
Qualifications:
• Proven experience as a Sous Chef or in a similar role.
• Culinary degree or diploma preferred.
• In-depth knowledge of food preparation techniques and kitchen equipment.
• Strong leadership and communication skills.
• Ability to work under pressure and in a fast-paced environment.
• Understanding of food costing, inventory management, and portion control.
• Knowledge of food safety and sanitation standards
Preferred Skills:
• Creativity in culinary presentation and menu planning.
• Strong organizational and time-management abilities.
• Passion for delivering high-quality food and dining experiences.
Apply Now!
SENIOR BARTENDER
We are looking to expand our team to support two busy restaurants and a growing team.
Successful candidate must have:
- Ability to comprehend and effectively communicate in English
- Adherence to high guest service standards
- Excellent knowledge of mixing, garnishing and serving drinks
- Ability to keep the bar organized, stocked and clean
- Excellent attention to detail
- Team player looking for an organisation to grow within
- Must be able to responsibly handle cash transactions
CHEF DE PARTIE (CDP)
We are looking to expand our team to support two busy restaurants and a growing team.
Position Summary:
As a Chef De Partie (CDP) you are responsible supporting the Head Chef in a busy kitchen delivering consistent high quality food, handle purchase orders and ensure that items arriving without authorization are not received.
Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.
Diploma/certificate in food handling required.
Previous experience in similar position required.
Duties and Responsibilities:
- Takes care of daily food preparation and duties assigned through the superiors to meet the standard and the quality set by the Restaurant.
- Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Coordinates daily tasks with the Head Chef.
- Responsible to supervise Line cooks & Trainees.
- Ensure that the production, preparation and presentation of food are of the highest quality at all times.
- Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
- Ensure effective communication between staff by maintaining a secure and friendly working environment.
- Establishing and maintaining effective inter-departmental working relationships.
- Checks periodically expiry dates and proper storage of food items in the section.
- Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
- Should be able to set example to others for personal hygiene and cleanliness on and off duty.
- Daily feedback collection and reporting of issues as they arise.
- Assess quality control and adhere to hotels service standards.
- Carry out any other duties as required by management.
