Executive Chef - Tanzania

HotelJobs; South Africa; On-site; ZAR 900,000 - 1,200,000; Full time

Job summary

Hotel; Lodge & Camp Group in Tanzania is seeking an Executive Chef to lead its culinary team. You will deliver exceptional menus, ensure food quality, and drive efficient kitchen operations while developing staff and controlling costs.

Ideal candidates will have recognised culinary qualification, proven executive chef experience in quality hotels or lodges, strong menu development, food costing and inventory skills, and the ability to lead under pressure.

Qualifications

• Recognised culinary qualification or equivalent professional training.

Responsibilities

• Lead daily kitchen operations and oversee food preparation and presentation.
• Develop seasonal menus suited to the property and guest profile.
• Maintain recipes, portion specifications and plating standards.
• Accommodate dietary requirements and allergies safely.
• Recruit; train, mentor and manage kitchen staff.
• Oversee ordering, receiving, storage and stock rotation.
• Manage food costs, labour requirements and kitchen budgets.
• Monitor wastage and implement practical cost-control measures.
• Maintain food safety, hygiene and equipment care standards.
• Work closely with food and beverage teams on service and special events.

Job description

Hotel; Lodge & Camp Group in Tanzania is looking for a creative and experienced Executive Chef to lead its culinary team. The successful candidates will deliver exceptional menus, consistent food quality and efficient kitchen operations; while developing staff and managing costs.

Duties:

• Lead daily kitchen operations and oversee food preparation and presentation.
• Develop seasonal menus suited to the property and guest profile.
• Maintain recipes, portion specifications and plating standards.
• Accommodate dietary requirements and allergies safely.
• Recruit; train, mentor and manage kitchen staff.
• Oversee ordering, receiving, storage and stock rotation.
• Manage food costs, labour requirements and kitchen budgets.
• Monitor wastage and implement practical cost-control measures.
• Maintain food safety, hygiene and equipment care standards.
• Work closely with food and beverage teams on service and special events.

Requirements:

• Recognised culinary qualification or equivalent professional training.
• Proven Executive Chef or senior kitchen leadership experience.
• Experience within quality hotels, lodges or comparable hospitality operations.
• Strong menu development, food costing and inventory management skills.
• Excellent knowledge of food safety and dietary requirements.
• Proven ability to lead and develop a kitchen team.
• Creativity; organisation and exceptional attention to detail.
• Ability to work effectively under pressure and adapt to operational demands.