Background

MS TCDC is a renowned Pan-African training centre, situated in Arusha, Tanzania, unique in our dedication to high-quality capacity development for social transformation. For more than 50 years, we have delivered high quality capacity development in areas such as: democratic governance, human rights, transformational leadership, gender equality, youth participation and climate change governance.

MS TCDC’s programmes are designed to support transformative and value-driven leadership across Africa through both formal and non‑formal education. As part of our continued expansion and commitment to delivering high-quality culinary services for guests, students, conferences, and events, we are seeking a highly skilled and motivated professional for the position of:

Role Summary

MS TCDC is seeking a highly skilled, innovative, and experienced Executive/Head Chef to lead our expanding culinary operations across the Main Kitchen and Mahali Café. The Executive/Head Chef reports directly to Management and is responsible for leading the entire kitchen brigade, overseeing all food production processes, and ensuring the consistent delivery of high- quality meals across the Main Kitchen, Mahali Café, staff canteen, conferences, banqueting, and outside catering operations.

This role is central to strengthening food quality, driving kitchen efficiency, improving cost control, and elevating the overall guest dining experience. The ideal candidate will provide strategic culinary leadership, ensure strong coordination with other departments, and uphold the highest standards of hygiene, innovation, and professionalism within the kitchen environment.

Key Responsibilities:

• Lead, supervise, and mentor the entire kitchen team across all sections.
• Implement high professional standards in food production, hygiene, safety, and quality.
• Ensure seamless coordination between Main Kitchen and Mahali Café operations.
• Oversee daily meal production for the restaurant, staff canteen, conferences, events, and BBQ.
• Create innovative menus and ensure standardized recipes are followed.
• Maintain consistency in food presentation, taste, portion control, and overall quality.
• Introduce seasonal, cost‑effective, and guest‑friendly menu options.
• Work with Stores to strengthen FIFO, inventory accuracy, and wastage reduction.
• Monitor food cost percentages, yields, and portioning across all kitchen sections.
• Ensure accurate daily production sheets and reconciliation with Accounts.
• Improve workflow, service speed, and coordination between kitchen and restaurant teams.
• Oversee catering for large groups, banqueting, outdoor events, and tour operator meal boxes.
• Enforce strict SOPs between Reservations → Kitchen → Accounts to prevent revenue loss.
• Enforce HACCP principles, hygiene standards, and kitchen safety protocols.
• Supervise corrective measures for electrical, wastewater, and ETP risks.
• Ensure compliance with environmental, food handling, and occupational safety regulations.

Qualifications

• Diploma/Degree in Culinary Arts or Professional Cookery.
• Minimum 5 -7 year’s experience in a busy hotel, resort, or institutional kitchen.
• Strong leadership and team training abilities.
• Expertise in menu planning, costing, stock control, and kitchen administration.
• Ability to manage high volume production with consistency.
• Excellent communication, time management, and problem‑solving skills.
• Knowledge of international cuisine, buffet systems, and catering operations.

Other Skills

• Experience in banqueting and outside catering operations
• Familiarity with cost‑control systems, inventory software, and reporting structures
• Strong pastry or BBQ specialization is an added advantage
• Strong leadership and team supervision skills
• Excellent communication and coordination abilities
• Creativity in menu development and presentation
• Strong time‑management skills and ability to work under pressure
• Knowledge of food safety, hygiene, and HACCP standards
• Good budgeting, costing, and stock‑control abilities
• Problem‑solving and sound decision‑making skills
• High level of professionalism and discipline

Terms and conditions:

The position of Executive / Head Chef will be based at the MS TCDC Training Centre in Usa River, Arusha under the following terms and conditions:

• The position is offered under MS TCDC’s employment terms with a three (3)- year contract, with the possibility of extension depending on the future programmatic focus and organizational needs.
• A basic salary will be provided under MS TCDC’s scheme of service, aligned with the candidate’s relevant experience and educational qualifications.
• A vibrant, supportive, and professional work environment, with highly committed colleagues and opportunities for growth.

• Lead, supervise, and mentor the entire kitchen team across all sections.
• Implement high professional standards in food production, hygiene, safety, and quality.
• Ensure seamless coordination between Main Kitchen and Mahali Café operations.
• Oversee daily meal production for the restaurant, staff canteen, conferences, events, and BBQ.
• Create innovative menus and ensure standardized recipes are followed.
• Maintain consistency in food presentation, taste, portion control, and overall quality.
• Introduce seasonal, cost‑effective, and guest‑friendly menu options.
• Work with Stores to strengthen FIFO, inventory accuracy, and wastage reduction.
• Monitor food cost percentages, yields, and portioning across all kitchen sections.
• Ensure accurate daily production sheets and reconciliation with Accounts.
• Improve workflow, service speed, and coordination between kitchen and restaurant teams.
• Oversee catering for large groups, banqueting, outdoor events, and tour operator meal boxes.
• Enforce strict SOPs between Reservations → Kitchen → Accounts to prevent revenue loss.
• Enforce HACCP principles, hygiene standards, and kitchen safety protocols.
• Supervise corrective measures for electrical, wastewater, and ETP risks.
• Ensure compliance with environmental, food handling, and occupational safety regulations.

• Experience in banqueting and outside catering operations
• Familiarity with cost‑control systems, inventory software, and reporting structures
• Strong pastry or BBQ specialization is an added advantage
• Strong leadership and team supervision skills
• Excellent communication and coordination abilities
• Creativity in menu development and presentation
• Strong time‑management skills and ability to work under pressure
• Knowledge of food safety, hygiene, and HACCP standards
• Good budgeting, costing, and stock‑control abilities
• Problem‑solving and sound decision‑making skills
• High level of professionalism and discipline

• Diploma/Degree in Culinary Arts or Professional Cookery.
• Minimum 5 -7 year’s experience in a busy hotel, resort, or institutional kitchen.
• Strong leadership and team training abilities.
• Expertise in menu planning, costing, stock control, and kitchen administration.
• Ability to manage high volume production with consistency.
• Excellent communication, time management, and problem‑solving skills.
• Knowledge of international cuisine, buffet systems, and catering operations.