South Africa: Executive Head Chef posted by Zeebra Junction Specialist Recruitment

About the Role

Zeebra Junction Specialist Recruitment is seeking an exceptional Executive Head Chef to lead the kitchen operation at one of Zanzibar’s most prestigious beach resorts. The successful candidate will oversee multiple outlets, events, and fine dining experiences, developing a compelling culinary vision that fuses international standards with local flavors and traditions.

Key Responsibilities

• Lead and oversee all day-to-day culinary operations: buffet and la carte restaurants, beach grill, in-room dining, banquets and special events.
• Develop and implement a compelling culinary vision that fuses international standards with the rich flavours, ingredients and traditions of Zanzibar and the Swahili coast.
• Design, plan and deliver seasonal menus, signature dishes and guest-experience programmes (e.g., chefs table, themed dinners, BBQs) that reflect the resorts premium positioning and locale.
• Ensure consistency, excellence and innovation in food quality, presentation, taste and service at every outlet.
• Manage and mentor a multicultural kitchen team, instilling a culture of creativity, teamwork, continuous improvement and guest-centric service.
• Define, monitor and report on kitchen budgets, food cost controls, inventory management, purchasing and vendor relationships ensuring profitability without compromising quality.
• Maintain rigorous hygiene, health & safety standards (HACCP and other relevant regulations) and ensure that all kitchen operations comply with resort policies and local legislation.
• Monitor kitchen equipment maintenance and work closely with the engineering/maintenance team to ensure operational reliability and cleanliness of all kitchen and back-of-house areas.
• Collaborate closely with Food & Beverage, Service and Events teams to maximise guest satisfaction, drive repeat business and support resort promotional activities.
• Drive the use of locally-sourced ingredients and sustainable practices (minimising waste, optimising purchasing, supporting local suppliers) in line with the resorts values.
• Regularly review guest feedback, prepare monthly / quarterly reports on kitchen performance, menu changes, cost metrics and staff training outcomes.

Requirements

• Formal culinary qualification (Diploma or Degree in Culinary Arts or equivalent)
• At least 5 years experience in a senior kitchen leadership role (Head Chef / Executive Chef) ideally within a luxury resort, boutique hotel or five-star property.
• Demonstrated experience managing multiple F&B outlets (buffets, la carte, banquets) in a high-volume resort or island environment.
• Strong financial acumen: ability to develop and manage kitchen budgets, control food cost, monitor waste and manage stock/inventory.
• Proven leadership and team-development skills: able to recruit, train, coach and motivate a diverse kitchen team. Experience fostering talent and creating a positive work culture.
• Excellent knowledge of international cuisines, current culinary trends, plating/presentation and guest dietary preferences/special needs.
• Commitment to impeccable hygiene and food-safety standards; hands-on familiarity with HACCP and other relevant practices.
• Fluency in English (spoken and written) is required, knowledge of other languages an advantage.

Salary & Benefits

Contract: 2-year minimum (following successful 3-month probation)

Remuneration: Competitive USD$ 3000.00 pm salary (net of payroll taxes)

Accommodation: Single-status accommodation near the resort

Annual airfare to home country

28 days annual leave + additional R&R days

All work permits & visas covered

Local transport & associated costs

All meals provided on duty

Application Instructions

Please submit the following via email:

• A detailed CV highlighting your culinary roles, leadership experience and resorts worked in.
• A cover letter outlining your culinary vision for a luxury resort kitchen in a tropical island setting and how you would apply sustainability and local sourcing in practice.
• A portfolio (if available) of menus, dishes or events you have led or created.
• References from previous employers (ideally senior F&B or General Managers).

Application deadline: 31st January 2026

Please send applications to: Attention Butch Mollett and use the email address attached to this advert

Note: Only shortlisted candidates will be contacted. This role is full-time and based on-site in Zanzibar; relocation is required. We thank all applicants for their interest.

We look forward to welcoming a visionary culinary leader who shares our commitment to excellence, innovation and sustainability in hospitality.