Regional Chef Trainer- Tanzania

Introduction

The Regional Chef Trainer will be responsible for elevating food standards, culinary training, and kitchen performance across all East Africa lodges. The role focuses on menu development, chef training, food presentation, guest experience enhancement, and alignment with our food strategies and styling standards.

Duties & Responsibilities

Key Outputs & Responsibilities

Menu Development & Food Standards

• Revise the complete 7-day menu at all East Africa lodges in line with the Food Styling Guide and approved &Beyond recipes, including:
  • Lodge meals
  • Bush picnics
  • Snacks and related offerings
• Revise and improve special dietary menus across lodges
• Create new and appropriate menus and recipes to upgrade food service standards
• Maintain alignment with &Beyond Food Strategies
• Maintain and update Food Styling Guides

Training & Development

• Train chefs on kitchen standards and implement best practices across lodges
• Provide Creative Bush Banqueting training aligned with the Food Styling Guide
• Train chefs in food presentation and storytelling around local produce and flavours
• Train chefs on:
  • Menu costing
  • Kitchen controls
  • Waste management
  • Special dietary requirements and recipe selection
• Develop staff skills to support career growth and promotion opportunities
• Encourage chef exchange programmes and skills development
• Support academy training and skills alignment
• Host annual Food Fundi Workshops for East Africa

Guest Experience & Innovation

• Introduce new guest delight food concepts and ideas
• Stay updated on What's Hot & What's Not for &Beyond food trends
• Engage with guests, Food Fundi's, and chefs to gather feedback and share ideas
• Work with teams to improve guest feedback related to Food & Beverage

Operational Support

• Rotate through lodges to improve food quality, standards, and presentation
• Focus on local procurement initiatives
• Work closely with procurement teams to develop suppliers
• Support Food & Beverage offerings including:
  • Coffee and tea service
  • Game drive drinks
  • Personal bars
• Provide input on projects and budgets
• Liaise with consultants on dietary requirements
• Collaborate closely with the Regional Training Team
• Support Manaccs teams with unpacking food overruns where required

Leadership & Collaboration

• Maintain strong communication with:
  • Chefs
  • Camp Managers
  • Heads of Department
  • Lodge Managers
  • Suppliers
• Demonstrate discipline, fairness, and strong role-model leadership
• Promote teamwork, flexibility, and a positive working environment

Desired Experience & Qualification

Skills Required

• Strong communication skills with guests and staff
• Work standards exceeding expectations
• Strong organisational ability and lateral thinking
• Initiative and proactive approach
• Commitment to world-class hospitality and service standards
• High integrity, honesty, and professionalism

Knowledge Required

• Hospitality industry knowledge
• Higher Diploma in Culinary Arts or related field
• Understanding our culture
• Company knowledge

Previous Work Experience Required

• Experience within the service industry
• Minimum 10+ years' relevant experience
• Passion for creating exceptional food

Package & Remuneration

Market related

Interested?

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