Executive Chef, Head Chef and Pastry Head Chef Jobs at Singita Grumeti – November 2026

Singita Grumeti is inviting applications from qualified and experienced culinary professionals for three job opportunities in Grumeti, Tanzania.

Available Positions

Executive Chef
Head Chef
Pastry Head Chef

Organization: Singita Grumeti
Location: Grumeti, Tanzania
Number of Positions: 3

1. Executive Chef

Location: Grumeti, Tanzania

Key Responsibilities

Report to the Group Culinary Lead and Property General Manager, taking responsibility for the entire culinary operation at Grumeti, including kitchen leadership, food quality, community impact and succession planning.
Lead, mentor and develop the Grumeti kitchen brigade, building a capable team and establishing clear career pathways and succession plans for local chefs.
Design and deliver menus and food experiences across all Grumeti outlets, reflecting the Serengeti landscape, seasonality and Tanzanian culinary traditions while maintaining Singita’s brand-wide food identity.
Continue and expand the Singita Community Culinary School (SCCS), ensuring a sustainable pipeline of local culinary talent who are trained, supported and progressed into permanent roles.
Oversee daily kitchen operations, including food safety, hygiene, quality control and consistency across breakfast, lunch, dinner, bush dining and special events.
Manage food costs, stock control, ordering and supplier relationships, prioritising local and community-based sourcing wherever possible.
Collaborate with the Group Culinary Lead, Lodge General Manager and People team on recruitment, onboarding, performance management and employee welfare.
Support guest experience innovation through food, working with the Group Culinary Lead and chefs on new openings, seasonal menu changes, special guest requests and events.
Maintain accurate kitchen records, food cost reports and other documentation required for group-level culinary reporting.
Uphold and represent Singita’s five food principles as the evaluation framework for all kitchen-related food decisions.
Provide continuity of culinary leadership during the Group Culinary Lead’s visits and absences, ensuring smooth kitchen operations and consistent standards.
Act as the custodian of Grumeti’s food identity, translating the group’s culinary direction into menus and experiences that reflect the location, landscape and local communities.
Support Grumeti’s sustainability, employee wellness and wellbeing initiatives, encouraging participation across the kitchen team.
Encourage employee participation in community development and social impact initiatives, fostering positive relationships between Grumeti and surrounding communities.
Work closely with the Group Culinary Lead to ensure Grumeti’s food offering remains aligned with brand-wide standards while retaining its distinctive identity.

Skills and Experience

Applicants should possess the following:

A minimum of 8–10 years of progressive culinary experience, including at least 3–5 years in an Executive Chef or senior Head Chef position, preferably in luxury lodges, safari establishments or high-end hospitality settings.
Demonstrated experience in training, mentoring and developing local culinary talent, with a genuine commitment to succession planning and community development.
Strong grounding in classical culinary techniques, combined with seasonal, authentic and ingredient-led cooking rather than imported or overly complex styles.
Experience managing kitchen budgets, food costs, stock control and supplier relationships, preferably involving local and community-based sourcing.
Excellent leadership, communication and interpersonal skills, with the ability to build and retain a motivated kitchen team.
Experience in menu development and creative direction, including designing complete food experiences rather than standalone dishes.
Strong problem-solving and decision-making skills, particularly in remote and fast-paced hospitality environments.
Excellent planning, time management and attention to detail.
Adaptability, flexibility and resilience, with the ability to work in remote wilderness environments and manage associated logistical challenges.
Professionalism, integrity and a collaborative, teamwork-oriented approach.
Proficiency in kitchen management and reporting systems, with the ability to contribute to group-level reporting.

2. Head Chef

Location: Grumeti, Tanzania

Job Purpose

The Head Chef will manage the kitchen and ensure the quality of food across various sections in accordance with Singita’s Standard of Excellence and Standard Operating Procedures (SOPs).

Key Responsibilities

Drive the broader goals of the company by planning and implementing strategic plans and objectives.
Oversee staff canteen operations, ensuring all employees receive meals that are sufficient in quantity and nutritional value.
Ensure an exceptional food experience for guests in line with the lodge’s food concept.
Interact effectively with guests to enhance their overall experience.
Supervise food quality and ensure all meals are prepared and served hygienically.
Design menus and implement new food concepts.
Monitor the quality and proper care of equipment and products to minimise breakages.
Manage orders to minimise shortages and wastage.
Ensure proper handovers between shifts, communicating responsibilities and requests to incoming staff and receiving handovers from outgoing staff.
Where applicable, prepare pastry items to Singita standards, including bread, croissants, Danish pastries, ice creams, sorbets, cakes, biscuits and desserts.
Identify and eliminate potential workplace risks to minimise liability to Singita.
Manage kitchen operations cost-effectively within the agreed budget.
Implement effective food management practices to reduce waste, including portion control and stock rotation.
Implement and maintain health and safety procedures, ensuring the highest standards of kitchen cleanliness and hygiene.
Communicate with other departmental teams to ensure guest needs are met and operations run effectively.
Identify opportunities to train and develop staff and participate in succession planning.
Contribute to the lodge’s sustainability operations by working within environmental parameters and identifying opportunities to make operations more environmentally friendly.
Actively participate in and support Singita’s conservation message and purpose.
Perform other reasonable duties as required by the business, supporting the organisation’s culture of collaboration and multi-skilling.

Skills and Experience

A three-year Chef qualification or a minimum of four years’ experience in a role with similar responsibilities.
Ability to calculate food costs and understand kitchen budgets.
Good computer literacy.
Understanding of kitchen procedures and timing requirements, with the ability to plan accordingly.
Broad food knowledge and the ability to design menus.
Awareness of dietary requirements.
Ability to train and manage staff.
Clear understanding of labour laws and disciplinary procedures.
Passion for the hospitality industry and willingness to grow professionally.
Understanding of hygiene protocols and kitchen equipment.
Sound knowledge of cleaning methods and products.
Knowledge of safety procedures and the use of firefighting equipment.
First Aid training (provided by the company).
Good personal hygiene and grooming standards.
Excellent communication skills.
Physical stamina and ability to perform physically demanding activities.
Tanzanian nationality or a valid working visa.

3. Pastry Head Chef

Location: Grumeti, Tanzania

Job Purpose

The Pastry Head Chef will manage the kitchen and ensure the quality of food produced in the pastry section in accordance with Singita’s Standard of Excellence and Standard Operating Procedures (SOPs).

Key Responsibilities

Drive the broader goals of the company by planning and implementing strategic plans and objectives.
Ensure an exceptional food experience for guests in line with the lodge’s food concept.
Interact effectively with guests to enhance their overall experience.
Supervise food quality and ensure all products are prepared and served hygienically.
Design menus and implement new food concepts.
Monitor the quality and proper care of equipment and products to minimise breakages.
Manage orders to minimise shortages and wastage.
Ensure proper handovers between shifts, communicating responsibilities and requests to incoming staff and receiving handovers from outgoing staff.
Prepare pastry items to Singita standards, including bread, croissants, Danish pastries, ice creams, sorbets, cakes, biscuits and desserts.
Identify and eliminate potential workplace risks to minimise liability to Singita.
Manage kitchen operations cost-effectively within the agreed budget.
Apply effective food management practices to reduce waste, including portion control and stock rotation.
Implement and maintain health and safety procedures, ensuring the highest standards of kitchen cleanliness and hygiene.
Communicate with other departmental teams to ensure guest needs are met and operations run effectively.
Identify opportunities to train and develop staff and participate in succession planning.
Contribute to the lodge’s sustainability operations by working within environmental parameters and identifying opportunities to make operations more environmentally friendly.
Actively participate in and support Singita’s conservation message and purpose.
Perform other reasonable duties as required by the business, supporting the organisation’s culture of collaboration and multi-skilling.

Skills and Experience

A three-year Chef qualification or a minimum of four years’ experience in a role with similar responsibilities.
Ability to calculate food costs and understand kitchen budgets.
Good computer literacy.
Understanding of kitchen procedures and timing requirements, with the ability to plan accordingly.
Broad food knowledge and the ability to design menus.
Awareness of dietary requirements.
Ability to train and manage staff.
Clear understanding of labour laws and disciplinary procedures.
Passion for the hospitality industry and willingness to grow professionally.
Understanding of hygiene protocols and kitchen equipment.
Sound knowledge of cleaning methods and products.
Knowledge of safety procedures and the use of firefighting equipment.
First Aid training (provided by the company).
Good personal hygiene and grooming standards.
Excellent communication skills.
Physical stamina and ability to perform physically demanding activities.
Tanzanian nationality or a valid working visa.

How to Apply

Interested and qualified candidates for the Executive Chef, Head Chef and Pastry Head Chef positions should submit their CV through the following channel:

Email: jobapplications@grumeti.singita.com

Applicants should send their CV to the above email address for consideration.

To apply for this job please visit grumeti.singita.com.

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