Bravo Coco Beach Is Hiring Sous Chef , Dar es Salaam October 2025

Job Posting: Bravo Coco Beach Limited – Sous Chef

Position Summary:

The Sous Chef is the second-in-command in the kitchen, assisting the Head Chef/Executive Chef in managing daily operations, ensuring high-quality dishes as per implemented standards, and maintaining efficiency in a high-volume setting. This role requires strong leadership, creativity, and a passion for creating and implementing excellent services and maintain standards.

The Sous Chef will also coordinate with the stores team to ensure continuous availability of ingredients, assist in inventory control, and team discipline to maintain smooth kitchen operations.

Key Responsibilities:

1. Kitchen Operations & Food Preparation:

• Oversee daily food preparation, ensuring consistency and quality across all dishes.
• Lead the kitchen team during service, ensuring smooth execution of à la carte and banqueting menus.
• Maintain portion control and presentation standards for all menu items.
• Ensure timely preparation and plating, meeting Bravo Coco Beach’s turnaround standards (15-20 minutes for starters, 20-25 minutes for à la carte, 30 minutes set up before any banqueting & functions).

2. Team Leadership & Discipline:

• Supervise and mentor kitchen staff, ensuring strong communication and teamwork.
• Enforce kitchen discipline, punctuality, and adherence to hygiene and service protocols.
• Conduct regular training on culinary techniques, preparation (mis en place), and kitchen best practices.
• Assist in scheduling and managing kitchen staff shifts for optimal efficiency.

3. Procurement & Inventory Management:

• Coordinate with Stores & Procurement to ensure timely availability of high-quality ingredients.
• Monitor inventory levels and work with suppliers to maintain fresh seafood, meats, and local produce.
• Ensure proper storage, stock rotation, and waste reduction ($<5\%$ waste target).
• Ensure Timeliness in Procurement Functions:
  • Issue internal food requests and purchase requests on time to prevent shortages.
  • Track supplier deliveries and follow up on delays.

4. Quality Control & Receiving Procedures:

• Conduct quality checks on all incoming ingredients to ensure they meet standards before acceptance.
• Verify freshness of seafood, meats, and perishables upon delivery.
• Enforce proper food handling and hygiene procedures during receiving and storage.

5. Cost Control & Menu Development:

• Assist in managing food costs, keeping within 28-32% food cost percentage as per costed recipes.
• Implement portion control measures to maximize profitability without compromising quality.
• Collaborate with the Head Chef to develop and test new dishes and seasonal specials.
• Ensure consistency in execution of signature dishes.

6. Service Coordination & Guest Satisfaction:

• Work closely with the FOH team to ensure smooth service, proper pacing, and guest satisfaction.
• Address any kitchen-related issues promptly to avoid service disruptions.