Executive Chef

• Minimum 8-10 years of progressive culinary experience,

including at least 3-5 years in an Executive Chef or senior head chef role, ideally within luxury lodge, safari, or high-end hospitality settings.

• Demonstrated experience training, mentoring, and

developing local culinary talent, with a genuine commitment to succession and community upliftment.

• Strong grounding in classical technique, comfortably married

to seasonal, honest, ingredient-led cooking rather than imported or overly complex styles.

• Experience managing kitchen budgets, food cost, stock

control, and supplier/sourcing relationships, ideally including local and community-based sourcing.

• Excellent leadership, communication, and interpersonal skills,

with the ability to build and retain a strong, motivated kitchen team.

• Menu development and creative direction experience, with

the ability to design food journeys rather than standalone dishes.

a remote, fast-paced hospitality environment.

• Planning, time management, and meticulous attention to

detail.

• Adaptability, flexibility, and resilience — comfortable

operating in a remote wilderness setting with the logistics that come with it.

• Professionalism, integrity, and a collaborative, teamwork-first

approach.

• Proficiency with kitchen management and reporting systems,

and comfortable contributing to group-level reporting.

To apply email your CV to employer contact or visit: www.singita.com/about/careers

• The Executive Chef reports into the Group Culinary Lead and the

Property General Manager and is responsible for the full culinary operation at Grumeti — from kitchen leadership and food quality to community and succession impact.

• Lead, mentor, and develop the Grumeti kitchen brigade, building a

strong, capable team and a clear pathway and succession plan for local chefs to grow within it.

• Design and deliver menus and food experiences across all Grumeti

outlets that are honest to place — reflecting the Serengeti landscape, seasonality, and Tanzanian culinary tradition — while staying true to Singita's brand-wide food identity.

• Continue and grow the Singita Community Culinary School (SCCS),

ensuring a living succession pipeline of local culinary talent is trained, supported, and progressed into permanent roles.

• 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,

with a strong preference for local and community -based sourcing wherever possible.

Partner with the Group Culinary Lead, Lodge General Manager, and

People team on recruitment, onboarding, performance management, and welfare of the kitchen team.

• Support guest experience innovation where food is at play, working

with the Group Culinary Lead and chefs’ team on new openings, seasonal menu changes, and special guest requests or events.

• Maintain accurate kitchen records, food cost reporting, and other

documentation required for group-level culinary reporting.

• Uphold and represent Singita's five food principles— as the

evaluating framework behind every food decision made in the kitchen.

• Provide continuity of culinary leadership during the Group Culinary

Lead's visits and absences, ensuring Grumeti's kitchen operations continue to run smoothly and to standard.

• Act as the custodian of Grumeti's food identity, translating the

group's culinary direction into menus and experiences that reflect this specific place, its landscape, and its people.

• Support Grumeti's sustainability, employee wellness, and wellbeing

initiatives, promoting participation and engagement across the kitchen team.

development and social impact initiatives, fostering a positive relationship between Grumeti and the surrounding communities.

• Work closely with the Group Culinary Lead to ensure Grumeti's food

offering stays aligned with brand-wide standards while remaining distinctly Grumeti.