Executive Chef

Job Vacancy at Mapito Safari Camp – Executive Chef, Serengeti (October 2026)

About the Position

Organization: Mapito Safari Camp, Serengeti, Autograph Collection
Job Title: Executive Chef
Location: Serengeti, Tanzania
Job Category: Hospitality and Tourism
Department: Food and Beverage / Kitchen Operations
Application Email: hr@mapitosafaricamp.com

Summary of the Role

The Executive Chef is responsible for the overall culinary direction and daily kitchen operations at Mapito Safari Camp Serengeti. The role ensures that every meal promotes local storytelling by blending authenticity, sustainability and creativity in harmony with the Autograph Collection philosophy: “Exactly like nothing else.”

The successful candidate will lead the culinary team in delivering exceptional dining experiences inspired by the Serengeti’s natural abundance. Key responsibilities include hands-on kitchen leadership, menu innovation, cost control, staff training, and maintaining the highest standards of food quality, presentation and hygiene.

Duties and Responsibilities

1. Culinary Leadership and Operations

• Direct all kitchen activities, including menu planning, food preparation and service execution.
• Ensure that the culinary offering reflects both Autograph Collection creativity and local authenticity.
• Maintain consistency and excellence in food quality, taste and presentation.
• Supervise kitchen staff and coordinate with all Heads of Department (HODs) to deliver consistently excellent dining experiences.
• Oversee daily food production, portion control and plate presentation to maintain the camp’s culinary standards.

2. Menu Development and Innovation

• Design menus inspired by local produce, regional flavours and international culinary standards.
• Promote sustainable sourcing, seasonal ingredients and farm-to-table concepts.
• Adapt dishes to guest preferences and dietary requirements without compromising quality.
• Create special dining experiences, including bush meals and private dinners.

3. Food Safety and Hygiene

• Ensure full compliance with Marriott International’s food safety standards and Hazard Analysis and Critical Control Points (HACCP) protocols.
• Maintain the highest hygiene standards across kitchen, storage and service areas.
• Conduct regular inspections and train staff on sanitation and safety procedures.
• Coordinate with the Quality Manager to meet health, safety and audit requirements.

4. Financial Accountability

• Manage kitchen budgets, ensuring food and labour costs remain within approved limits.
• Implement effective portion control, waste management and inventory systems.
• Approve purchases in coordination with the Purchasing Manager and Storekeeper.
• Submit accurate reports on food costs, inventory and production yields to the Front of House Manager.

5. Talent Management and Development

• Recruit, train and motivate kitchen associates, fostering a culture of creativity and accountability.
• Conduct regular performance reviews and implement on-the-job training.
• Promote teamwork, professionalism and respect among kitchen staff.
• Identify and develop local talent, contributing to community employment.
• Ensure compliance with labour laws, HR policies and safety standards.

6. Sustainability and Resource Management

• Lead waste-reduction initiatives and promote environmentally responsible kitchen practices.
• Collaborate with local farmers and suppliers to source ethical and sustainable produce.
• Optimise energy and water consumption in kitchen operations.
• Support the camp’s overall sustainability and conservation goals.

7. Guest Experience and Collaboration

• Engage with guests during dining experiences to gather feedback and share culinary stories.
• Work with the Guest Experience Team to plan personalised menus for VIPs and events.
• Coordinate with Food and Beverage service teams to ensure flawless timing, service and presentation.

How to Apply

Interested candidates should submit their updated CV and cover letter by email to:

Email: hr@mapitosafaricamp.com

Applicants should highlight their relevant culinary leadership experience, menu development expertise, food safety knowledge, cost-control skills and ability to deliver distinctive guest dining experiences.

Note: The vacancy information provided does not specify an application deadline or detailed minimum qualifications.