Senior Chef
2025-09-04T12:17:31+00:00
Shadows of Africa
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https://www.shadowsofafrica.com/
FULL_TIME
Arusha
Arusha
00000
Tanzania
Nonprofit, and NGO
Restaurant & Hospitality
2025-09-12T17:00:00+00:00
Tanzania
8
Shadows of Africa on behalf of its properties that include lodges and camps is seeking two experienced Senior Chefs with 8 to 15 years of proven expertise in the culinary industry. The ideal candidates must be highly skilled in kitchen management, menu planning, food costing, and staff supervision. They will assist the Head Chef in ensuring the highest standards of food quality, safety, and presentation, and act as second-in-command during the Head Chef’s absence. Additional knowledge of foreign languages will be considered an advantage, enabling effective communication with international guests.
Key Responsibilities
- Assist the Head Chef in managing all kitchen operations and ensuring smooth workflow.
- Plan and design menus in line with the lodge’s standards and guest preferences.
- Food preparation as per different Menus.
- Oversee food preparation, presentation, and portion control to maintain quality standards.
- Manage inventory, stock control, and supplier coordination to ensure cost-effective purchasing.
- Prepare and monitor kitchen budgets, food costing, and waste management.
- Enforce compliance with health, safety, and hygiene regulations at all times.
- Supervise, train, and mentor junior kitchen staff to maintain professional standards.
- Step in as the acting Head Chef when the Head Chef is unavailable.
- Ensure proper handling and maintenance of kitchen equipment.
Qualifications & Requirements
- Diploma or Certificate in Culinary Arts or related field (Advanced training is an advantage).
- 8 to 15 years of professional experience in a similar role within a reputable hotel, lodge, or resort, or a boutique property (strongly advised)
- Knowledge of foreign languages (such as French, Italian, or German) is an added advantage.
- Proven ability to manage a kitchen team and maintain operational efficiency.
- Strong knowledge of menu planning, food costing, and budgeting.
- Excellent leadership, organizational, and communication skills.
- Ability to work under pressure and maintain high standards.
- Creativity and passion for culinary excellence.
Key Competencies
- Leadership & Team Management
- Financial & Resource Management
- Time Management & Multitasking
- Problem-Solving & Decision-Making
- Attention to Detail
Key Responsibilities Assist the Head Chef in managing all kitchen operations and ensuring smooth workflow. Plan and design menus in line with the lodge’s standards and guest preferences. Food preparation as per different Menus. Oversee food preparation, presentation, and portion control to maintain quality standards. Manage inventory, stock control, and supplier coordination to ensure cost-effective purchasing. Prepare and monitor kitchen budgets, food costing, and waste management. Enforce compliance with health, safety, and hygiene regulations at all times. Supervise, train, and mentor junior kitchen staff to maintain professional standards. Step in as the acting Head Chef when the Head Chef is unavailable.
Key Competencies Leadership & Team Management Financial & Resource Management Time Management & Multitasking Problem-Solving & Decision-Making Attention to Detail
Qualifications & Requirements Diploma or Certificate in Culinary Arts or related field (Advanced training is an advantage). 8 to 15 years of professional experience in a similar role within a reputable hotel, lodge, or resort, or a boutique property (strongly advised) Knowledge of foreign languages (such as French, Italian, or German) is an added advantage. Proven ability to manage a kitchen team and maintain operational efficiency. Strong knowledge of menu planning, food costing, and budgeting. Excellent leadership, organizational, and communication skills. Ability to work under pressure and maintain high standards. Creativity and passion for culinary excellence.
JOB-68b9835bb73d7
Vacancy title:
Senior Chef
[Type: FULL_TIME, Industry: Nonprofit, and NGO, Category: Restaurant & Hospitality]
Jobs at:
Shadows of Africa
Deadline of this Job:
Friday, September 12 2025
Duty Station:
Arusha | Tanzania
Summary
Date Posted: Thursday, September 4 2025, Base Salary: Not Disclosed
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JOB DETAILS:
Shadows of Africa on behalf of its properties that include lodges and camps is seeking two experienced Senior Chefs with 8 to 15 years of proven expertise in the culinary industry. The ideal candidates must be highly skilled in kitchen management, menu planning, food costing, and staff supervision. They will assist the Head Chef in ensuring the highest standards of food quality, safety, and presentation, and act as second-in-command during the Head Chef’s absence. Additional knowledge of foreign languages will be considered an advantage, enabling effective communication with international guests.
Key Responsibilities
- Assist the Head Chef in managing all kitchen operations and ensuring smooth workflow.
- Plan and design menus in line with the lodge’s standards and guest preferences.
- Food preparation as per different Menus.
- Oversee food preparation, presentation, and portion control to maintain quality standards.
- Manage inventory, stock control, and supplier coordination to ensure cost-effective purchasing.
- Prepare and monitor kitchen budgets, food costing, and waste management.
- Enforce compliance with health, safety, and hygiene regulations at all times.
- Supervise, train, and mentor junior kitchen staff to maintain professional standards.
- Step in as the acting Head Chef when the Head Chef is unavailable.
- Ensure proper handling and maintenance of kitchen equipment.
Qualifications & Requirements
- Diploma or Certificate in Culinary Arts or related field (Advanced training is an advantage).
- 8 to 15 years of professional experience in a similar role within a reputable hotel, lodge, or resort, or a boutique property (strongly advised)
- Knowledge of foreign languages (such as French, Italian, or German) is an added advantage.
- Proven ability to manage a kitchen team and maintain operational efficiency.
- Strong knowledge of menu planning, food costing, and budgeting.
- Excellent leadership, organizational, and communication skills.
- Ability to work under pressure and maintain high standards.
- Creativity and passion for culinary excellence.
Key Competencies
- Leadership & Team Management
- Financial & Resource Management
- Time Management & Multitasking
- Problem-Solving & Decision-Making
- Attention to Detail
Work Hours: 8
Experience in Months: 96
Level of Education: associate degree
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