Regional Executive Chef, Tanzania – Multi-Property Leader

HotelJobs; South Africa; Presencial; ZAR 1.321.000 - 1.982.000; Jornada completa

Descripción de la vacante

HotelJobs is seeking a Regional Executive Chef for a Tanzania-based lodge and camp group to lead culinary and F&B standards across multiple properties. The role focuses on menu development, kitchen performance and service quality to balance guest experience with commercial targets.

The successful candidate will guide Executive Chefs and F&B managers, develop menus and monitor costs, while traveling regularly to review properties and support new openings.

Formación

• Recognised culinary qualification.
• Proven Executive Chef experience with broad F&B responsibility.
• Experience overseeing multiple properties or outlets.
• Strong knowledge of menu costing and stock control.
• Excellent culinary, service and food safety knowledge.
• Strong leadership and commercial management skills.
• Willingness to travel regularly.

Responsabilidades

• Set and maintain culinary and food and beverage standards across the region.
• Guide Executive Chefs and Food & Beverage Managers in daily operations and improvement initiatives.
• Develop menus, recipes, portion specifications and presentation standards.
• Monitor food and beverage costs, stock controls, wastage and profitability.
• Align kitchen production and service delivery across outlets and properties.
• Oversee food safety, hygiene and dietary requirement procedures.
• Support procurement, supplier selection and product quality control.
• Train and mentor culinary and service leaders.
• Conduct property reviews and support special events and new openings.

Conocimientos

Leadership

Menu engineering

Costing & stock control

Food safety knowledge

Travel willingness

Educación

Recognised culinary qualification

Descripción del empleo

HotelJobs is seeking a Regional Executive Chef for a Tanzania-based lodge and camp group to lead culinary and F&B standards across multiple properties. The role focuses on menu development, kitchen performance and service quality to balance guest experience with commercial targets.

The successful candidate will guide Executive Chefs and F&B managers, develop menus and monitor costs, while traveling regularly to review properties and support new openings.