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Executive Chef Zanzibar Location Zanzibar; United Republic of Tanzania Job Type Permanent; Full-Time Primary Industry Travel; Leisure, Tourism and Hospitality Secondary Industry Travel; Leisure, Tourism and Hospitality Job Description The Executive Chef is responsible for overseeing all kitchen operations within a hospitality establishment in Zanzibar. This role requires leadership of the culinary team to deliver exceptional food quality and presentation that meets the standards of the property and satisfies the expectations of diverse international guests. The Executive Chef manages menu development, procurement, budgeting, and compliance with food safety regulations while ensuring high levels of hygiene and operational efficiency. The individual in this role collaborates closely with other departments to enhance the overall guest experience and supports the management team in achieving business objectives. Job Duties Lead and supervise the kitchen brigade to ensure consistent delivery of high-quality food and service standards. Design and develop menus that reflect local flavours and international culinary trends, ensuring variety, nutritional balance, and cost-effectiveness. Manage procurement of food supplies and kitchen equipment, maintaining strong relationships with local and international suppliers. Prepare and control budgets for food, labour, and other kitchen-related expenses, ensuring cost control measures are in place. Implement and monitor strict compliance with food safety, hygiene, and health and safety regulations in line with local legislation and company policies. Train; mentor, and develop kitchen staff to enhance skills, performance, and team morale. Conduct regular inspections of kitchen facilities and equipment to ensure operational efficiency and maintenance standards. Collaborate with the management team and other departments to plan and execute special events, banquets, and catering functions. Analyse customer feedback and adjust culinary offerings to improve guest satisfaction and business performance. Stay informed of industry trends, emerging ingredients, and innovative culinary techniques to maintain competitive advantage. Required Qualifications Professional culinary qualification from a recognised institution. Proven experience as an Executive Chef or Senior Chef in a reputable hotel, resort, or large-scale hospitality operation. Strong knowledge of international and local cuisines, particularly familiarity with East African culinary traditions. Comprehensive understanding of food safety standards and hygiene regulations. Demonstrable experience in budget management and cost control within a kitchen environment. Excellent leadership and team management skills with the ability to develop and motivate staff. Proficient in menu planning, inventory management, and supplier negotiation. Fluent in English, both written and spoken. Education Diploma or degree in Culinary Arts, Hospitality Management or a related field is preferred. Additional certifications in Food Safety and Hygiene are essential. Experience Minimum of seven years’ experience in a senior culinary role within the travel, leisure, tourism or hospitality industry. Experience working in a multicultural and fast-paced environment is advantageous. Track record of managing large kitchen teams and delivering high-volume food service. Knowledge and Skills Strong organisational and time management skills to handle multiple priorities effectively. Exceptional attention to detail in food preparation, presentation, and quality control. Ability to work under pressure and maintain calmness in a busy environment. Good interpersonal and communication skills to liaise with suppliers, management, and guests. Proficient in using kitchen management software and Microsoft Office applications. Creative mindset with a passion for culinary innovation and continuous improvement. Preferred Qualifications Experience within luxury resorts Knowledge of sustainable sourcing practises and environmentally responsible kitchen operations. Understanding of dietary requirements and allergen management. Additional language skills relevant to the region or guest profile. Working Conditions The role requires working full-time hours, including early mornings, evenings, weekends, and public holidays as necessary. The working environment is predominantly in a commercial kitchen setting, which may involve exposure to heat, noise, and sharp equipment. Physical stamina is essential due to long periods spent standing and the need to lift or move kitchen supplies. The Executive Chef must be adaptable to the climatic conditions of Zanzibar and able to work effectively in a tropical environment. Please submit food portfolios with applications.
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