Sous Chef


This job is currently vacant in 1 of our hotels! Read the information below to see available locations and all about the job. If you are interested in joining the TUI BLUE family, submit your application now.

LocationTUI BLUE Bahari Zanzibar

A hotel setting for a relaxing holiday is seeking for a Sous Chef who is motivated, well experienced in all-inclusive concept, team player who will be working hand to hand with the executive chef but also with the kitchen staff to increase their knowledge and skills. As Sous Chef:


  • you will be responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff.
  • you will act as assistant to the Executive Chef, the Sous Chef will help with menu planning, inventory, and managing of supplies.
  • will aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules.
  • during mealtimes, it is important that the Sous Chef is quick on his feet and be able to make smart decisions instantly.
  • will be responsible for staff scheduling and discipline, when necessary
  • Minimum of 3 years in similar role
  • Must have an African hotel setting experience
  • A la carte experience is a plus
  • Well versed to lead a team
  • Motivated, Energetic and Guests Centric
  • Self starter and motivator
  • People person with exceptional leadership pedigree
  • With strong interpersonal and communication skills
  • Bi-lingual

Apart from a competitive salary and benefits as standard, you will be involved in a range of different tasks and experiences whilst enjoying a friendly and welcoming team that awaits you as Sous Chef. As part of the TUI BLUE team, you will have the benefit of working in a fabulous location, secure employment abroad (including insurances), full board on meal and accommodation and a complementary laundry service for your work clothing. You will get plenty of opportunities to contribute your ideas and know-how so we can keep delivering the highest standards of individuality and quality to guests and colleagues.


Status Quo: July 19, 2022

Apply now