Executive Chef - Grumeti

About the role

The Executive Chef leads the full culinary operation at Grumeti, reporting to the Group Culinary Lead and the Property General Manager. The role covers kitchen leadership, food quality, menu design and community impact, and provides continuity of culinary leadership during the Group Culinary Lead's visits and absences.

Key responsibilities

• Lead, mentor and develop the kitchen brigade, with a clear pathway and succession plan for local chefs.
• Design and deliver menus and food experiences across Grumeti outlets that reflect the Serengeti landscape, seasonality and Tanzanian culinary tradition, while staying true to Singita's brand identity.
• Continue and grow the Singita Community Culinary School, building a pipeline of local culinary talent.
• Oversee day-to-day kitchen operations, including food safety, hygiene, quality control and consistency across breakfast, lunch, dinner, bush dining and special events.
• Manage food cost, stock control, ordering and supplier relationships, preferring local and community-based sourcing.
• Partner with the Group Culinary Lead, Lodge General Manager and People team on recruitment, onboarding, performance management and welfare.
• Support guest experience innovation, new openings, seasonal menu changes and special events, and maintain kitchen records and food cost reporting.
• Uphold Singita's five food principles, act as custodian of Grumeti's food identity and support sustainability, employee wellness and community development initiatives.

Required profile

• Minimum 8-10 years of progressive culinary experience, including at least 3-5 years as Executive Chef or senior head chef, ideally in luxury lodge, safari or high-end hospitality.
• Demonstrated experience training and mentoring local culinary talent.
• Experience managing kitchen budgets, food cost, stock control and supplier relationships.
• Ability to work in a remote, fast-paced hospitality environment and in a wilderness setting.

Required skills

• Strong grounding in classical technique, with seasonal, honest, ingredient-led cooking.
• Menu development and creative direction, designing food journeys rather than standalone dishes.
• Leadership, communication and problem-solving skills; proficiency with kitchen management and reporting systems.