3 Executive Chef, Serengeti
2025-07-23T09:37:05+00:00
Expert Consultancy
https://cdn.greattanzaniajobs.com/jsjobsdata/data/employer/comp_1919/logo/Expert%20Consultancy.png
https://www.greattanzaniajobs.com/jobs
FULL_TIME
Serengeti
Serengeti
00000
Tanzania
Consulting
Restaurant & Hospitality
2025-07-30T17:00:00+00:00
Tanzania
8
Our client operates six five-star Lodge, Luxury Camp and Boutique Hotel in Tanzania particularly in main Tanzania National Park. We are interested to invite inspired individuals to join our client team, who share our client passion for excellence and are eager to contribute to creating extraordinary experiences for our client guests.
Our client needs 3 Executive Chef to join their team in Tanzania. Qualified candidates will be in charge of all the food outlets of the establishment: breakfast, the Luxury Restaurant, Ngorongoro Conservation Area Lodge, Other service, and banquets, as well as the all restaurants dedicated for the staff in the designated Lodge.
Key Responsibilities:
Kitchen Management & Operations
- Assist in the overall management of the kitchen and food production.
- Oversee daily food preparation, including assisting with mise en place, cooking, and supervising kitchen personnel.
- Ensure kitchen readiness before service, including cleanliness, stock levels, and meeting minimum guest service standards.
Service Supervision
- Act as Head Chef during service times, managing food orders at the pass, and ensuring the consistency of food quality, portion control, presentation, and timely service.
- Perform final checks on all dishes leaving the kitchen, ensuring compliance with quality and safety standards.
Menu Development & Cost Management
- Assist in reviewing and developing menus, including special function menus, while maintaining cost efficiency.
- Complete menu costings, monitor kitchen production costs, and maintain records of sales and stock-taking to ensure budget compliance.
Stock & Equipment Control
- Manage kitchen stock, including purchasing, receiving, storing, and issuing goods while controlling inventory and minimizing waste.
- Conduct regular stock checks and ensure proper maintenance of kitchen equipment.
Staff Development & Supervision
- Train and supervise kitchen staff to ensure adherence to portion control, food presentation, and hygiene standards.
- Prepare duty rosters and maintain effective communication through meetings and feedback sessions.
- Conduct staff performance appraisals and identify areas for development and training.
Guest Satisfaction
- Ensure all guest requests are met promptly and efficiently during meal service, conducting regular table checks to anticipate and fulfill guest needs.
- Address guest complaints and ensure satisfactory resolution in a timely manner.
Health, Safety & Hygiene Compliance
- Maintain and enforce high standards of cleanliness, hygiene, and safety in food preparation and storage areas.
- Ensure compliance with safety protocols, including staff training on emergency procedures and hygiene practices.
General Duties
- Perform additional tasks as assigned by management to support the overall business operations.
- Attend relevant training courses to improve skills and stay updated on industry standards and trends.
- Maintain a professional appearance and high level of personal hygiene, representing the hotel in a positive manner at all times.
Job Requirements:
Education:
- College education plus a Certificate in Professional Cookery.
Experience:
- Proven experience in a similar role within the food and beverage industry.
Skills:
- Strong kitchen management and organizational skills, the ability to multitask and work under pressure, and proficiency in food costing and inventory management.
Language:
- Proficient in English for effective communication with guests and management.
Physical Requirements:
- Must have the stamina to supervise kitchen operations and stand for extended periods.
Equal Employment Opportunity:
Our Client offer:
Our client offers attractive remuneration, benefits and career progression appropriate to your skills, qualifications and experience.
Kitchen Management & Operations Assist in the overall management of the kitchen and food production. Oversee daily food preparation, including assisting with mise en place, cooking, and supervising kitchen personnel. Ensure kitchen readiness before service, including cleanliness, stock levels, and meeting minimum guest service standards. Service Supervision Act as Head Chef during service times, managing food orders at the pass, and ensuring the consistency of food quality, portion control, presentation, and timely service. Perform final checks on all dishes leaving the kitchen, ensuring compliance with quality and safety standards. Menu Development & Cost Management Assist in reviewing and developing menus, including special function menus, while maintaining cost efficiency. Complete menu costings, monitor kitchen production costs, and maintain records of sales and stock-taking to ensure budget compliance. Stock & Equipment Control Manage kitchen stock, including purchasing, receiving, storing, and issuing goods while controlling inventory and minimizing waste. Conduct regular stock checks and ensure proper maintenance of kitchen equipment. Staff Development & Supervision Train and supervise kitchen staff to ensure adherence to portion control, food presentation, and hygiene standards. Prepare duty rosters and maintain effective communication through meetings and feedback sessions. Conduct staff performance appraisals and identify areas for development and training. Guest Satisfaction Ensure all guest requests are met promptly and efficiently during meal service, conducting regular table checks to anticipate and fulfill guest needs. Address guest complaints and ensure satisfactory resolution in a timely manner. Health, Safety & Hygiene Compliance Maintain and enforce high standards of cleanliness, hygiene, and safety in food preparation and storage areas. Ensure compliance with safety protocols, including staff training on emergency procedures and hygiene practices. General Duties Perform additional tasks as assigned by management to support the overall business operations. Attend relevant training courses to improve skills and stay updated on industry standards and trends. Maintain a professional appearance and high level of personal hygiene, representing the hotel in a positive manner at all times.
College education plus a Certificate in Professional Cookery. Experience: Proven experience in a similar role within the food and beverage industry.
JOB-6880ad41039dc
Vacancy title:
3 Executive Chef, Serengeti
[Type: FULL_TIME, Industry: Consulting, Category: Restaurant & Hospitality]
Jobs at:
Expert Consultancy
Deadline of this Job:
Wednesday, July 30 2025
Duty Station:
Serengeti | Serengeti | Tanzania
Summary
Date Posted: Wednesday, July 23 2025, Base Salary: Not Disclosed
Similar Jobs in Tanzania
Learn more about Expert Consultancy
Expert Consultancy jobs in Tanzania
JOB DETAILS:
Our client operates six five-star Lodge, Luxury Camp and Boutique Hotel in Tanzania particularly in main Tanzania National Park. We are interested to invite inspired individuals to join our client team, who share our client passion for excellence and are eager to contribute to creating extraordinary experiences for our client guests.
Our client needs 3 Executive Chef to join their team in Tanzania. Qualified candidates will be in charge of all the food outlets of the establishment: breakfast, the Luxury Restaurant, Ngorongoro Conservation Area Lodge, Other service, and banquets, as well as the all restaurants dedicated for the staff in the designated Lodge.
Key Responsibilities:
Kitchen Management & Operations
- Assist in the overall management of the kitchen and food production.
- Oversee daily food preparation, including assisting with mise en place, cooking, and supervising kitchen personnel.
- Ensure kitchen readiness before service, including cleanliness, stock levels, and meeting minimum guest service standards.
Service Supervision
- Act as Head Chef during service times, managing food orders at the pass, and ensuring the consistency of food quality, portion control, presentation, and timely service.
- Perform final checks on all dishes leaving the kitchen, ensuring compliance with quality and safety standards.
Menu Development & Cost Management
- Assist in reviewing and developing menus, including special function menus, while maintaining cost efficiency.
- Complete menu costings, monitor kitchen production costs, and maintain records of sales and stock-taking to ensure budget compliance.
Stock & Equipment Control
- Manage kitchen stock, including purchasing, receiving, storing, and issuing goods while controlling inventory and minimizing waste.
- Conduct regular stock checks and ensure proper maintenance of kitchen equipment.
Staff Development & Supervision
- Train and supervise kitchen staff to ensure adherence to portion control, food presentation, and hygiene standards.
- Prepare duty rosters and maintain effective communication through meetings and feedback sessions.
- Conduct staff performance appraisals and identify areas for development and training.
Guest Satisfaction
- Ensure all guest requests are met promptly and efficiently during meal service, conducting regular table checks to anticipate and fulfill guest needs.
- Address guest complaints and ensure satisfactory resolution in a timely manner.
Health, Safety & Hygiene Compliance
- Maintain and enforce high standards of cleanliness, hygiene, and safety in food preparation and storage areas.
- Ensure compliance with safety protocols, including staff training on emergency procedures and hygiene practices.
General Duties
- Perform additional tasks as assigned by management to support the overall business operations.
- Attend relevant training courses to improve skills and stay updated on industry standards and trends.
- Maintain a professional appearance and high level of personal hygiene, representing the hotel in a positive manner at all times.
Job Requirements:
Education:
- College education plus a Certificate in Professional Cookery.
Experience:
- Proven experience in a similar role within the food and beverage industry.
Skills:
- Strong kitchen management and organizational skills, the ability to multitask and work under pressure, and proficiency in food costing and inventory management.
Language:
- Proficient in English for effective communication with guests and management.
Physical Requirements:
- Must have the stamina to supervise kitchen operations and stand for extended periods.
Equal Employment Opportunity:
Our Client offer:
Our client offers attractive remuneration, benefits and career progression appropriate to your skills, qualifications and experience.
Work Hours: 8
Experience in Months: 36
Level of Education: professional certificate
Job application procedure
Interested in applying for this job? Click here to submit your application now.
All Jobs | QUICK ALERT SUBSCRIPTION
