Executive Head Chef

Position: Executive Head Chef
Location: Zanzibar, Tanzania
Reports to: Food & Beverage Manager / General Manager
Contract Type: Full-time (2-year renewable contract)
Start Date: January / February 2026

About the Opportunity

My client an Established Beach Resort on the North Eastern seaboard of Zanzibar is seeking an exceptional culinary leader to take the helm of their kitchen operation in one of Zanzibars most prestigious resort destinations. This role offers the unique blend of luxury resort service, island-inspired cuisine and strong sustainability credentials. The successful candidate will become the creative and operational centre of our gastronomic offering overseeing multiple outlets, events and fine dining experiences.

Key Responsibilities

• Lead and oversee all day-to-day culinary operations: buffet and la carte restaurants, beach grill, in-room dining, banquets and special events.
• Develop and implement a compelling culinary vision that fuses international standards with the rich flavours, ingredients and traditions of Zanzibar and the Swahili coast.
• Design, plan and deliver seasonal menus, signature dishes and guest-experience programmes (e.g., chefs table, themed dinners, BBQs) that reflect the resorts premium positioning and locale.
• Ensure consistency, excellence and innovation in food quality, presentation, taste and service at every outlet.
• Manage and mentor a multicultural kitchen team, instilling a culture of creativity, teamwork, continuous improvement and guest-centric service.
• Define, monitor and report on kitchen budgets, food cost controls, inventory management, purchasing and vendor relationships ensuring profitability without compromising quality.
• Maintain rigorous hygiene, health & safety standards (HACCP and other relevant regulations) and ensure that all kitchen operations comply with resort policies and local legislation.
• Monitor kitchen equipment maintenance and work closely with the engineering/maintenance team to ensure operational reliability and cleanliness of all kitchen and back-of-house areas.
• Collaborate closely with Food & Beverage, Service and Events teams to maximise guest satisfaction, drive repeat business and support resort promotional activities.
• Drive the use of locally-sourced ingredients and sustainable practices (minimising waste, optimising purchasing, supporting local suppliers) in line with the resorts values.
• Regularly review guest feedback, prepare monthly / quarterly reports on kitchen performance, menu changes, cost metrics and staff training outcomes.

Candidate Profile

Essential Qualifications & Experience:

• Formal culinary qualification (Diploma or Degree in Culinary Arts or equivalent) plus at least 5 years experience in a senior kitchen leadership role (Head Chef / Executive Chef) ideally within a luxury resort, boutique hotel or five-star property.
• Demonstrated experience managing multiple F&B outlets (buffets, la carte, banquets) in a high-volume resort or island environment.
• Strong financial acumen: ability to develop and manage kitchen budgets, control food cost, monitor waste and manage stock/inventory.
• Proven leadership and team-development skills: able to recruit, train, coach and motivate a diverse kitchen team. Experience fostering talent and creating a positive work culture.
• Excellent knowledge of international cuisines, current culinary trends, plating/presentation and guest dietary preferences/special needs.
• Commitment to impeccable hygiene and food-safety standards; hands-on familiarity with HACCP and other relevant practices.
• Fluency in English (spoken and written) is required, knowledge of other languages an advantage.
• Flexibility and willingness to live and work in Zanzibar including rotational shifts, resort/high-season demands and guest-centric service mindset.

Desirable Attributes:

• Previous experience working in Zanzibar or other island, coastal or tropical resort location.
• Passion for incorporating local Zanzibari/Swahili ingredients, seafood and sustainable sourcing into menus.
• Ability to work collaboratively with service teams, events managers and F&B leadership.
• Strong organisational skills, attention to detail and an ability to perform under pressure while maintaining calm and professional demeanour.
• Awareness of sustainability best-practice in hospitality kitchens (minimising food waste, sourcing local, reducing environmental impact).

My client offers

• Contract: 2-year minimum (following successful 3-month probation)
• Remuneration: Competitive USD$ 3000.00 pm salary (net of payroll taxes)
• Accommodation: Single-status accommodation near the resort
• Other Benefits:
• Annual airfare to home country
• 28 days annual leave + additional R&R days
• All work permits & visas covered
• Local transport & associated costs
• All meals provided on duty

How to Apply

Please submit the following via email:

1. A detailed CV highlighting your culinary roles, leadership experience and resorts worked in.
2. A cover letter outlining your culinary vision for a luxury resort kitchen in a tropical island setting and how you would apply sustainability and local sourcing in practice.
3. A portfolio (if available) of menus, dishes or events you have led or created.
4. References from previous employers (ideally senior F&B or General Managers).

Application deadline: 31st January 2026

Please send applications to: Attention Butch Mollett and use the email address attached to this advert

Note

Only shortlisted candidates will be contacted. This role is full-time and based on-site in Zanzibar; relocation is required. We thank all applicants for their interest.

We look forward to welcoming a visionary culinary leader who shares our commitment to excellence, innovation and sustainability in hospitality.