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Job Description

A newly built seasonal camp in the Serengeti driving for semi luxury accommodations and luxurious service. The camp consists of nine (9) guest tents with double occupancy, which can be either two twins or single king bed with the option of adding a third twin bed. The temple also consists of one family tent, which can accommodate five adults or can we convert into two separate guest tents. Maximum capacity is 25 adult guests.

The company intends to treat it employees with great respect and dignity, and the same as expected from its employees. The company’s core principles are honesty, accountability, loyalty, and all high moral ethics and hard work.

Job Overview

We are seeking a skilled and experienced Chef who specializes in preparing a wide range of cuisines, with a particular focus on Indian dishes and vegetarian cuisine. The ideal candidate will have extensive knowledge of Indian spices, flavors, and cooking techniques, and the ability to create flavorful and visually appealing dishes. This position requires expertise in ala carte preparations, ensuring that each dish is prepared to the highest standards and meets the customers’ expectations.

Key Responsibilities:

  • Prepare Indian dishes and vegetarian cuisine according to established recipes and standards.
  • Create new and innovative dishes by incorporating traditional Indian flavors and techniques while catering to vegetarian preferences.
  • Develop and update menu items to ensure variety and freshness, considering seasonal availability of ingredients.
  • Maintain a clean and organized work area, ensuring proper storage and handling of food items to meet health and safety standards.
  • Coordinate with the kitchen staff to ensure smooth operation during service, including effective communication and delegation of tasks.
  • Monitor food production to ensure that quality standards are met consistently, and promptly address any issues or inconsistencies.
  • Collaborate with the management team to develop menus, costing, and portion control guidelines.
  • Train and mentor junior kitchen staff members, providing guidance on cooking techniques, presentation, and culinary skills.
  • Stay updated with industry trends and developments in Indian and vegetarian cuisine, incorporating new ideas and techniques into the menu.
  • Adhere to all food safety and sanitation regulations, ensuring proper handling, storage, and disposal of food items.
  • Maintain inventory levels, order supplies, and manage food costs to achieve budget targets.
  • Manage food wastage effectively, implementing strategies to minimize waste and maximize resource utilization.

Skills and experience required:

  • 3 years proven experience as a Chef, with specialization in Indian cuisine and vegetarian dishes.
  • In-depth knowledge of Indian spices, flavors, and cooking techniques.
  • Ability to create visually appealing and flavorful dishes that meet customers’ expectations.
  • Strong expertise in ala carte preparations, ensuring timely and efficient execution of orders.
  • Excellent knowledge of food safety and sanitation regulations.
  • Creative and innovative approach to menu development and dish presentation.
  • Strong leadership and communication skills, with the ability to work effectively as part of a team.
  • Ability to manage and train kitchen staff, providing guidance and support.
  • Strong organizational and multitasking skills, with the ability to work well under pressure.
  • Flexibility to work evenings, weekends, and holidays as required.


What we offer:

  • Accommodation,
  • Meals,
  • Transportation on days of to Arusha.

Required skills

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