Executive Sous Chef

Company

Meliá Hotels International

Location

Arusha, Tanzania

Department

Food & Beverage

Employment Type

Full-Time

Requisition ID

40599

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About Meliá Hotels International

At Meliá Hotels International, career growth knows no limits. Joining Meliá means becoming part of a global hospitality family with opportunities to work across multiple countries while developing professionally in an inclusive and rewarding environment.

Employee Benefits

• My MeliáRewards: Access to an exclusive loyalty programme with unique benefits and privileges.
• My MeliáBenefits: Flexible compensation, employee discounts, and wellness initiatives that promote a healthy and active lifestyle.
• International career development opportunities within one of the world’s leading hospitality companies.

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Position Summary

The Executive Sous Chef supports the Executive Chef in managing all culinary operations within the hotel. The role is responsible for maintaining Meliá’s Food & Beverage standards, ensuring operational excellence, managing kitchen costs, implementing food safety procedures, supervising daily kitchen operations, and delivering exceptional dining experiences across all outlets.

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Key Responsibilities

Culinary Leadership

• Support the Executive Chef in defining the culinary vision for all restaurants and food outlets.
• Develop recipes and standardized food preparation procedures.
• Conduct food costing and profitability analysis.
• Define product specifications, ingredients, and quality standards in line with brand requirements.

Food & Beverage Standards

• Implement and monitor Meliá Food & Beverage standards.
• Develop corrective action plans where necessary.
• Ensure consistency in food quality and presentation across all outlets.

Procurement & Supplier Management

• Collaborate with the Procurement team in selecting food and beverage suppliers.
• Develop products and menus in partnership with suppliers.
• Participate in the selection of Operating Supplies and Equipment (OS&E).

Financial & Cost Management

• Manage direct operational costs, including:
  • Food purchasing
  • Labour costs
  • Staff scheduling
• Monitor daily revenues and expenditures.
• Manage the department’s Profit & Loss (P&L) performance.
• Analyse cost-to-revenue ratios and identify improvement opportunities.

KPI Monitoring

Monitor departmental performance indicators, including:

• Food cost
• Labour cost
• Procurement performance
• Productivity ratios
• Breakfast service ratios
• Restaurant and bar performance
• Event catering performance

Food Safety & Compliance

• Ensure full implementation of HACCP (Hazard Analysis and Critical Control Points).
• Conduct daily, weekly, fortnightly, and monthly food safety inspections.
• Ensure compliance with Clarity processes and company standards.

Kitchen Operations

• Supervise preparation for:
  • Breakfast service
  • Restaurant operations
  • Room Service
  • Events and banqueting
• Coordinate kitchen workflow and staff planning.
• Ensure timely ordering of food supplies.
• Monitor cold room and pantry preparation.
• Supervise buffet preparation and presentation.
• Monitor food waste and implement waste reduction initiatives.
• Ensure proper cleaning and maintenance of kitchen facilities.

Event Coordination

• Coordinate food production with restaurant and banquet teams.
• Participate in planning meetings with:
  • Sales
  • Front Office
  • Kitchen
  • Other operational departments
• Conduct post-event reviews to identify improvements.
• Handle guest complaints and resolve operational issues.

Inventory & Maintenance

• Supervise inventory counts and stock control.
• Monitor food consumption and ordering.
• Ensure kitchen equipment and facilities are properly maintained.
• Follow up on maintenance requirements promptly.

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Qualifications & Experience

The ideal candidate should possess:

• Relevant qualifications in Culinary Arts, Hospitality Management, or a related field.
• Proven experience in a senior kitchen leadership role within a hotel or hospitality environment.
• Strong experience managing large-scale food production, restaurants, and banquet operations.
• Sound knowledge of food costing, budgeting, and operational planning.

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Required Skills & Competencies

Successful candidates should demonstrate:

Culinary & Operational Skills

• Advanced culinary management
• Menu development
• Food costing and budgeting
• Kitchen operations management
• Inventory and stock control
• Procurement coordination
• HACCP implementation
• Food quality assurance

Leadership Skills

• Team leadership and supervision
• Staff planning and scheduling
• Coaching and mentoring
• Cross-functional collaboration

Business & Financial Skills

• Profit & Loss (P&L) management
• Cost control
• KPI monitoring
• Revenue optimization
• Operational efficiency

Personal Competencies

• Strong communication skills
• Excellent organizational ability
• Problem-solving and decision-making
• Attention to detail
• Customer-focused mindset
• Ability to work under pressure

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Equal Opportunity

Meliá Hotels International is committed to providing equal employment opportunities and promoting diversity and inclusion in the workplace.

The company does not tolerate discrimination based on:

• Gender
• Disability
• Race
• Religion
• Age
• Any other protected characteristic

Meliá also supports sustainable business practices through responsible operations and environmental stewardship.

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Important Notice

Applicants are encouraged to remain vigilant against recruitment fraud and to follow Meliá Hotels International’s official guidance on protecting their job applications.

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Vacancy Details

• Position: Executive Sous Chef
• Company: Meliá Hotels International
• Location: Arusha, Tanzania
• Department: Food & Beverage
• Employment Type: Full-Time
• Requisition ID: 40599