Introduction

andBeyond Travel is seeking an experienced and passionate Regional Chef Trainer to support culinary excellence across its lodges in East Africa. The role is responsible for enhancing food quality, presentation standards, menu development, chef training, and guest dining experiences while ensuring alignment with andBeyond's hospitality standards and food strategies.

The successful candidate will work closely with chefs, lodge management teams, suppliers, and training departments to upgrade food service standards, introduce innovative culinary concepts, strengthen kitchen operations, and develop the skills of culinary teams across the region. This position requires extensive culinary expertise, strong leadership abilities, and a commitment to delivering world-class hospitality experiences.

Responsibilities

• Review and update seven-day menus across all East African lodges in accordance with approved food recipes and food styling guidelines.
• Revise and improve special dietary menus to accommodate diverse guest requirements.
• Design and conduct bush banqueting training programs aligned with food styling standards.
• Train culinary teams on food presentation techniques and guest dining experiences.
• Monitor emerging food trends and incorporate relevant innovations into lodge menus and services.
• Develop new menus, recipes, and food concepts to enhance food quality and guest satisfaction.
• Provide training on special dietary requirements, menu planning, and recipe selection.
• Design and implement guest delight initiatives and unique culinary experiences.
• Train chefs and kitchen teams on operational standards and best practices.
• Promote consistent implementation of kitchen procedures and quality standards across all lodges.
• Maintain effective communication with chefs, camp managers, lodge managers, department heads, and suppliers.
• Serve as a role model by promoting discipline, professionalism, and fairness.
• Engage with guests, culinary consultants, and fellow chefs to gather feedback and exchange ideas.
• Encourage teamwork, collaboration, flexibility, and a positive work environment.
• Train chefs on menu costing, food cost control, inventory management, and waste reduction.
• Guide chefs on storytelling, local ingredient presentation, and interactive guest engagement techniques.
• Support staff development, mentoring, and career progression opportunities.
• Conduct regular visits to lodges to improve food standards, presentation, and service quality.
• Promote local sourcing initiatives and strengthen supplier development programs.
• Support food and beverage quality improvements, including coffee, tea, game drive refreshments, and personal bar offerings.
• Contribute to departmental projects, budgets, and operational planning.
• Maintain and update food styling guides and culinary training materials.
• Ensure alignment with andBeyond food strategies and brand standards.
• Liaise with consultants regarding dietary requirements and specialized guest needs.
• Review guest feedback related to food and beverage services and implement improvement initiatives.
• Collaborate closely with the Regional Training Team on culinary development programs.
• Organize and facilitate annual Food Fundi Workshops across East Africa.
• Encourage chef exchange programs and cross-property skills development initiatives.
• Support academy training programs and culinary skills alignment.
• Assist operational teams in addressing food cost overruns and kitchen performance challenges.
• Perform any other duties assigned by management.

Qualifications

• Higher Diploma in Culinary Arts, Hospitality Management, Food Production, or a related field.
• Proven experience within the hospitality, tourism, or food service industry.
• Strong passion for culinary excellence and innovative food creation.
• Extensive knowledge of food preparation, menu development, and food presentation standards.
• Experience training chefs and kitchen teams in professional hospitality environments.
• Knowledge of special dietary requirements and menu adaptation techniques.
• Strong understanding of food costing, stock control, and waste management practices.
• Experience in luxury hospitality or lodge operations is an added advantage.
• Excellent communication and interpersonal skills.
• Strong organizational and planning abilities.
• Creative thinking and problem-solving capabilities.
• Demonstrated initiative and proactive approach to work.
• Commitment to world-class hospitality and service excellence.
• High levels of honesty, integrity, and professionalism.
• Ability to lead, motivate, and develop diverse teams.
• Understanding of andBeyond culture and operational philosophy is an added advantage.
• Knowledge of sustainable sourcing and local procurement practices.
• Ability to travel extensively across East Africa.

General Conditions

• The position is based in Arusha, Tanzania, with extensive travel across East Africa.
• Employment is offered on a full-time basis.
• The successful candidate will support multiple lodges and hospitality operations within the andBeyond portfolio.
• Competitive remuneration and benefits will be offered in accordance with company policies.
• The role requires flexibility and willingness to work in diverse lodge and field environments.
• Candidates must demonstrate a strong commitment to hospitality excellence and continuous improvement.
• Only shortlisted candidates will be contacted for further stages of the recruitment process.
• andBeyond is committed to delivering exceptional guest experiences through innovation, sustainability, and professional excellence.

• Review and update seven-day menus across all East African lodges in accordance with approved food recipes and food styling guidelines.
• Revise and improve special dietary menus to accommodate diverse guest requirements.
• Design and conduct bush banqueting training programs aligned with food styling standards.
• Train culinary teams on food presentation techniques and guest dining experiences.
• Monitor emerging food trends and incorporate relevant innovations into lodge menus and services.
• Develop new menus, recipes, and food concepts to enhance food quality and guest satisfaction.
• Provide training on special dietary requirements, menu planning, and recipe selection.
• Design and implement guest delight initiatives and unique culinary experiences.
• Train chefs and kitchen teams on operational standards and best practices.
• Promote consistent implementation of kitchen procedures and quality standards across all lodges.
• Maintain effective communication with chefs, camp managers, lodge managers, department heads, and suppliers.
• Serve as a role model by promoting discipline, professionalism, and fairness.
• Engage with guests, culinary consultants, and fellow chefs to gather feedback and exchange ideas.
• Encourage teamwork, collaboration, flexibility, and a positive work environment.
• Train chefs on menu costing, food cost control, inventory management, and waste reduction.
• Guide chefs on storytelling, local ingredient presentation, and interactive guest engagement techniques.
• Support staff development, mentoring, and career progression opportunities.
• Conduct regular visits to lodges to improve food standards, presentation, and service quality.
• Promote local sourcing initiatives and strengthen supplier development programs.
• Support food and beverage quality improvements, including coffee, tea, game drive refreshments, and personal bar offerings.
• Contribute to departmental projects, budgets, and operational planning.
• Maintain and update food styling guides and culinary training materials.
• Ensure alignment with andBeyond food strategies and brand standards.
• Liaise with consultants regarding dietary requirements and specialized guest needs.
• Review guest feedback related to food and beverage services and implement improvement initiatives.
• Collaborate closely with the Regional Training Team on culinary development programs.
• Organize and facilitate annual Food Fundi Workshops across East Africa.
• Encourage chef exchange programs and cross-property skills development initiatives.
• Support academy training programs and culinary skills alignment.
• Assist operational teams in addressing food cost overruns and kitchen performance challenges.
• Perform any other duties assigned by management.

• Strong passion for culinary excellence and innovative food creation.
• Extensive knowledge of food preparation, menu development, and food presentation standards.
• Experience training chefs and kitchen teams in professional hospitality environments.
• Knowledge of special dietary requirements and menu adaptation techniques.
• Strong understanding of food costing, stock control, and waste management practices.
• Excellent communication and interpersonal skills.
• Strong organizational and planning abilities.
• Creative thinking and problem-solving capabilities.
• Demonstrated initiative and proactive approach to work.
• Commitment to world-class hospitality and service excellence.
• High levels of honesty, integrity, and professionalism.
• Ability to lead, motivate, and develop diverse teams.
• Knowledge of sustainable sourcing and local procurement practices.

• Higher Diploma in Culinary Arts, Hospitality Management, Food Production, or a related field.
• Proven experience within the hospitality, tourism, or food service industry.
• Experience in luxury hospitality or lodge operations is an added advantage.
• Understanding of andBeyond culture and operational philosophy is an added advantage.