Chef & Sous Chef Job Vacancies at Shadows of Africa

Chef & Sous Chef Job Vacancies at Shadows of Africa

Chef & Sous Chef – 3 Positions

Shadows of Africa 

Arusha

We are a Tanzanian World Travel Award winning Travel Agency and have been showing our beloved Africa to our guests for a better part of the last decade

Chef & Sous Chef Job Vacancies at Shadows of Africa September 2025

SENIOR CHEF (2 POSITIONS)

Reports To: Head Chef

Role Summary:

Shadows of Africa on behalf of its properties that include lodges and camps is seeking two experienced Senior Chefs with 8 to 15 years of proven expertise in the culinary industry. The ideal candidates must be highly skilled in kitchen management, menu planning, food costing, and staff supervision. They will assist the Head Chef in ensuring the highest standards of food quality, safety, and presentation, and act as second-in-command during the Head Chef’s absence. Additional knowledge of foreign languages will be considered an advantage, enabling effective communication with international guests.

Key Responsibilities

• Assist the Head Chef in managing all kitchen operations and ensuring smooth workflow.
• Plan and design menus in line with the lodge’s standards and guest preferences.
• Food preparation as per different Menus.
• Oversee food preparation, presentation, and portion control to maintain quality standards.
• Manage inventory, stock control, and supplier coordination to ensure cost-effective purchasing.
• Prepare and monitor kitchen budgets, food costing, and waste management.
• Enforce compliance with health, safety, and hygiene regulations at all times.
• Supervise, train, and mentor junior kitchen staff to maintain professional standards.
• Step in as the acting Head Chef when the Head Chef is unavailable.
• Ensure proper handling and maintenance of kitchen equipment.

Qualifications & Requirements

• Diploma or Certificate in Culinary Arts or related field (Advanced training is an advantage).
• 8 to 15 years of professional experience in a similar role within a reputable hotel, lodge, or resort, or a boutique property (strongly advised)
• Knowledge of foreign languages (such as French, Italian, or German) is an added advantage.
• Proven ability to manage a kitchen team and maintain operational efficiency.
• Strong knowledge of menu planning, food costing, and budgeting.
• Excellent leadership, organizational, and communication skills.
• Ability to work under pressure and maintain high standards.
• Creativity and passion for culinary excellence.

Key Competencies

• Leadership & Team Management
• Financial & Resource Management
• Time Management & Multitasking
• Problem-Solving & Decision-Making
• Attention to Detail

2. SOUS-CHEF (1 POSITION)

Reports To: Head Chef / Senior Chefs

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.

TO APPLY:

Application documents ( CV & Cover Letter ) should be sent through: [email protected]