Executive Chef
2025-09-29T12:04:50+00:00
Mr. Kahawa Boutique Hotel & Café-Restaurant
https://cdn.greattanzaniajobs.com/jsjobsdata/data/employer/comp_6356/logo/Mr.%20Kahawa%20Boutique%20Hotel%20&%20Caf%C3%A9-Restaurant.png
https://mrkahawa.com/
FULL_TIME
Zanzibar
Tanzania
00000
Tanzania
Hospitality, and Tourism
Restaurant & Hospitality
2025-10-03T17:00:00+00:00
Tanzania
8
Mr. Kahawa Boutique Hotel & Café-Restaurant is located in the heart of the vibrant Paje. We stand for nourishing soul food which is prepared with care and attention. Our kitchen is known for its wholesome and colourful food, organic and locally sourced where possible. We offer a space where innovation, creativity, and passion can thrive and where the contributions of every team member are valued.
About the Role:
We are looking for an experienced Executive Chef to oversee and elevate all culinary operations. This role will be integral in managing kitchen operations to the highest standards, working in close collaboration with the F&B Manager and the wider F&B department to create memorable dining experiences. The ideal candidate will bring strong leadership and work ethics, exceptional culinary skills, and proven experience in managing diverse kitchen teams within East Africa.
As an Executive Chef, you will play a critical role in shaping our culinary vision, ensuring operational efficiency, and achieving key performance indicators (KPIs) that drive the success of our kitchen and the wider food and beverage strategy.
Key Responsibilities:
- Leadership & Team Management: Lead and inspire a diverse kitchen team, fostering a collaborative and high-performance environment. Provide ongoing coaching, training, and development to ensure team members grow and maintain high standards.
- Collaboration with F&B Department: Work closely with the F&B Manager and the entire F&B team to align culinary offerings with business goals, guest expectations, and seasonal trends. This includes menu creation, pricing strategies, and special events.
- Strategic Planning & KPIs: Establish and monitor key performance indicators (KPIs) such as food cost management, food quality, service delivery time, and customer satisfaction. Set operational goals in alignment with company objectives and ensure these are met through consistent planning and execution.
- Operational Excellence: Oversee day-to-day kitchen operations, ensuring adherence to budgeted guidelines, food safety, hygiene standards, and operational efficiency. Continuously improve kitchen workflows, team structure, and workspaces.
- Menu Innovation & Market Trends: Regularly review and update the menu to meet customer demands, taking into account food trends, seasonal availability, and guest preferences. Collaborate with the F&B Manager on pricing adjustments based on market fluctuations.
- Training & Development: Develop and implement training programs to continuously raise the skill level of the kitchen team. Cultivate a culture of learning and improvement that enhances the quality of food production.
- Supplier & Vendor Relations: Work closely with the procurement team to manage relationships with existing suppliers, assess new vendors, and ensure terms and conditions remain competitive. Regularly evaluate stock and inventory to control costs and minimize waste.
- Resource Management: Oversee kitchen inventory, monitor the use of ingredients and equipment, and propose necessary kitchen upgrades. Ensure all equipment is well-maintained and report on any needs for repairs or replacements.
- Intercultural Leadership: Lead a culturally diverse team with sensitivity and respect, understanding the dynamics of working in an East African context. Apply intercultural management skills to build a cohesive, motivated team.
Key Requirements:
- Education: Diploma in Culinary Arts, Bachelor’s degree in F&B Management, or equivalent qualification relevant to the role.
- Experience: Minimum of 5 years proven experience in a senior culinary leadership role, with a strong background in East African kitchen operations.
- Culinary Expertise: Advanced culinary skills, including food preparation, flavor pairings, presentation, and the ability to maintain high standards consistently.
- Leadership Skills: Exceptional ability to lead, motivate, and develop a diverse kitchen team. Strong communication and interpersonal skills are essential.
- Operational & Strategic Thinking: Proven ability to plan and execute operational goals, set and track KPIs, and make data-driven decisions to improve kitchen performance.
- Food Safety & Hygiene: In-depth knowledge of food handling regulations and the ability to implement and maintain the highest hygiene and safety standards.
- Market Awareness: Up-to-date with food trends, local ingredient sourcing, and market dynamics. Ability to adjust menus and pricing in response to market changes.
- Intercultural Competence: Strong experience in managing and working with a culturally diverse team in an East African context is essential. Ability to navigate and understand cultural differences effectively.
- Fluency: Fluent in Swahili and English.
- Technical Skills: Preferred knowledge of Microsoft Office (Excel, Word, etc.) and experience with inventory management and stock control systems e to track supplies, orders, and stock levels efficiently.
What We Offer:
- A competitive salary based on experience and local market conditions.
- A vibrant and collaborative working environment that encourages creativity and innovation.
- Opportunities for professional growth and development.
- A supportive team culture focused on mutual respect and teamwork.
Leadership & Team Management: Lead and inspire a diverse kitchen team, fostering a collaborative and high-performance environment. Provide ongoing coaching, training, and development to ensure team members grow and maintain high standards. Collaboration with F&B Department: Work closely with the F&B Manager and the entire F&B team to align culinary offerings with business goals, guest expectations, and seasonal trends. This includes menu creation, pricing strategies, and special events. Strategic Planning & KPIs: Establish and monitor key performance indicators (KPIs) such as food cost management, food quality, service delivery time, and customer satisfaction. Set operational goals in alignment with company objectives and ensure these are met through consistent planning and execution. Operational Excellence: Oversee day-to-day kitchen operations, ensuring adherence to budgeted guidelines, food safety, hygiene standards, and operational efficiency. Continuously improve kitchen workflows, team structure, and workspaces. Menu Innovation & Market Trends: Regularly review and update the menu to meet customer demands, taking into account food trends, seasonal availability, and guest preferences. Collaborate with the F&B Manager on pricing adjustments based on market fluctuations. Training & Development: Develop and implement training programs to continuously raise the skill level of the kitchen team. Cultivate a culture of learning and improvement that enhances the quality of food production. Supplier & Vendor Relations: Work closely with the procurement team to manage relationships with existing suppliers, assess new vendors, and ensure terms and conditions remain competitive. Regularly evaluate stock and inventory to control costs and minimize waste. Resource Management: Oversee kitchen inventory, monitor the use of ingredients and equipment, and propose necessary kitchen upgrades. Ensure all equipment is well-maintained and report on any needs for repairs or replacements. Intercultural Leadership: Lead a culturally diverse team with sensitivity and respect, understanding the dynamics of working in an East African context. Apply intercultural management skills to build a cohesive, motivated team.
Education: Diploma in Culinary Arts, Bachelor’s degree in F&B Management, or equivalent qualification relevant to the role. Experience: Minimum of 5 years proven experience in a senior culinary leadership role, with a strong background in East African kitchen operations. Culinary Expertise: Advanced culinary skills, including food preparation, flavor pairings, presentation, and the ability to maintain high standards consistently. Leadership Skills: Exceptional ability to lead, motivate, and develop a diverse kitchen team. Strong communication and interpersonal skills are essential. Operational & Strategic Thinking: Proven ability to plan and execute operational goals, set and track KPIs, and make data-driven decisions to improve kitchen performance. Food Safety & Hygiene: In-depth knowledge of food handling regulations and the ability to implement and maintain the highest hygiene and safety standards. Market Awareness: Up-to-date with food trends, local ingredient sourcing, and market dynamics. Ability to adjust menus and pricing in response to market changes. Intercultural Competence: Strong experience in managing and working with a culturally diverse team in an East African context is essential. Ability to navigate and understand cultural differences effectively. Fluency: Fluent in Swahili and English. Technical Skills: Preferred knowledge of Microsoft Office (Excel, Word, etc.) and experience with inventory management and stock control systems e to track supplies, orders, and stock levels efficiently.
JOB-68da75e247d0c
Vacancy title:
Executive Chef
[Type: FULL_TIME, Industry: Hospitality, and Tourism, Category: Restaurant & Hospitality]
Jobs at:
Mr. Kahawa Boutique Hotel & Café-Restaurant
Deadline of this Job:
Friday, October 3 2025
Duty Station:
Zanzibar | Tanzania | Tanzania
Summary
Date Posted: Monday, September 29 2025, Base Salary: Not Disclosed
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JOB DETAILS:
Mr. Kahawa Boutique Hotel & Café-Restaurant is located in the heart of the vibrant Paje. We stand for nourishing soul food which is prepared with care and attention. Our kitchen is known for its wholesome and colourful food, organic and locally sourced where possible. We offer a space where innovation, creativity, and passion can thrive and where the contributions of every team member are valued.
About the Role:
We are looking for an experienced Executive Chef to oversee and elevate all culinary operations. This role will be integral in managing kitchen operations to the highest standards, working in close collaboration with the F&B Manager and the wider F&B department to create memorable dining experiences. The ideal candidate will bring strong leadership and work ethics, exceptional culinary skills, and proven experience in managing diverse kitchen teams within East Africa.
As an Executive Chef, you will play a critical role in shaping our culinary vision, ensuring operational efficiency, and achieving key performance indicators (KPIs) that drive the success of our kitchen and the wider food and beverage strategy.
Key Responsibilities:
- Leadership & Team Management: Lead and inspire a diverse kitchen team, fostering a collaborative and high-performance environment. Provide ongoing coaching, training, and development to ensure team members grow and maintain high standards.
- Collaboration with F&B Department: Work closely with the F&B Manager and the entire F&B team to align culinary offerings with business goals, guest expectations, and seasonal trends. This includes menu creation, pricing strategies, and special events.
- Strategic Planning & KPIs: Establish and monitor key performance indicators (KPIs) such as food cost management, food quality, service delivery time, and customer satisfaction. Set operational goals in alignment with company objectives and ensure these are met through consistent planning and execution.
- Operational Excellence: Oversee day-to-day kitchen operations, ensuring adherence to budgeted guidelines, food safety, hygiene standards, and operational efficiency. Continuously improve kitchen workflows, team structure, and workspaces.
- Menu Innovation & Market Trends: Regularly review and update the menu to meet customer demands, taking into account food trends, seasonal availability, and guest preferences. Collaborate with the F&B Manager on pricing adjustments based on market fluctuations.
- Training & Development: Develop and implement training programs to continuously raise the skill level of the kitchen team. Cultivate a culture of learning and improvement that enhances the quality of food production.
- Supplier & Vendor Relations: Work closely with the procurement team to manage relationships with existing suppliers, assess new vendors, and ensure terms and conditions remain competitive. Regularly evaluate stock and inventory to control costs and minimize waste.
- Resource Management: Oversee kitchen inventory, monitor the use of ingredients and equipment, and propose necessary kitchen upgrades. Ensure all equipment is well-maintained and report on any needs for repairs or replacements.
- Intercultural Leadership: Lead a culturally diverse team with sensitivity and respect, understanding the dynamics of working in an East African context. Apply intercultural management skills to build a cohesive, motivated team.
Key Requirements:
- Education: Diploma in Culinary Arts, Bachelor’s degree in F&B Management, or equivalent qualification relevant to the role.
- Experience: Minimum of 5 years proven experience in a senior culinary leadership role, with a strong background in East African kitchen operations.
- Culinary Expertise: Advanced culinary skills, including food preparation, flavor pairings, presentation, and the ability to maintain high standards consistently.
- Leadership Skills: Exceptional ability to lead, motivate, and develop a diverse kitchen team. Strong communication and interpersonal skills are essential.
- Operational & Strategic Thinking: Proven ability to plan and execute operational goals, set and track KPIs, and make data-driven decisions to improve kitchen performance.
- Food Safety & Hygiene: In-depth knowledge of food handling regulations and the ability to implement and maintain the highest hygiene and safety standards.
- Market Awareness: Up-to-date with food trends, local ingredient sourcing, and market dynamics. Ability to adjust menus and pricing in response to market changes.
- Intercultural Competence: Strong experience in managing and working with a culturally diverse team in an East African context is essential. Ability to navigate and understand cultural differences effectively.
- Fluency: Fluent in Swahili and English.
- Technical Skills: Preferred knowledge of Microsoft Office (Excel, Word, etc.) and experience with inventory management and stock control systems e to track supplies, orders, and stock levels efficiently.
What We Offer:
- A competitive salary based on experience and local market conditions.
- A vibrant and collaborative working environment that encourages creativity and innovation.
- Opportunities for professional growth and development.
- A supportive team culture focused on mutual respect and teamwork.
Work Hours: 8
Experience in Months: 60
Level of Education: associate degree
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