Vijay Singh

Highly skilled and dedicated professional chef with over 20 years of extensive experience in the hospitality and culinary industry. Specializes in Asian Indian, Continental, Asian, and East and West African cuisines, with a strong background in delivering exceptional dining experiences across hotels, lodges, resorts, and high-volume food service operations. International experience in India, East and West Africa has strengthened ability to design menus that cater to both local tastes and international standards while maintaining consistency, quality, and creativity.

Group Executive Chef at Gold Crest Hotel (2025-11 – Present)

• Overseeing all group-level culinary operations, staff management, and menu innovation

Group Executive Chef at Sunshine Group (2025-08 – 2025-10)

• Overseeing all group-level culinary operations, staff management, and menu innovation

Consultant Trainer Chef at Intimate, Seronera, Zebra Lodge & Camp (2025-01 – 2025-06)

• Conducted on-site training of local staff across Arusha and Serengeti properties

Group Trainer Chef at Fox Safari Lodges and Camps (2023-05 – 2024-11)

• Designed and implemented training modules for multiple lodges and camps

Group Indian Chef / Consultant Chef at Leisure Lodge Beach & Golf Resort & Radisson Blu (2019-09 – 2022-10)

• Head of Indian cuisine operations

Consultant Chef at Leisure Lodge Beach & Golf Resort & Radisson Blu (2019-08 – 2019-11)

• Supporting menu development and culinary standards

Head Indian Chef at RIU Palace (Former Hideaway of Nungwi) (2015-04 – 2019-02)

• Controlled menu design, preparation, service, and staff training
• Oversaw the rebranding transition from Hideaway to RIU

Executive Chef & Consultant Training Chef at Mount Meru Game Lodge & Sanctuary (2010-08 – 2015-03)

Comprehensive responsibilities for menu planning, stock control, supplies, staff selection, and training. Supported operations at Intimate Places (mobile safaris), Buffalo Luxury Lodge (Serengeti), and Zebra Luxury Lodge (Tarangire).

Head Chef & F&B Manager at Jacaranda Hotel (2008-03 – 2010-06)

• Transformed hotel from B&B model to full F&B service
• Managed staff selection, training, kitchen operations, and service standards

Head Chef at Morogoro Hotel (2007 – 2008-03)

• Led kitchen operations at a 75-cottage hotel during peak occupancy

Head Chef at Mkonge Hotel (2004-11 – 2006-11)

• Directed culinary operations at a 46-room historic colonial hotel

Head Chef (Asian Restaurant) at Impala Hotel (2001 – 2004)

• Established a specialty Asian restaurant
• Developed menus, equipment setups, staff training, and reporting systems

Assistant Chef / Menu Chef at Sunrise Hotel (1999 – 2000)

Diploma in Chef – Government Industrial Training Institute (1989 – 1999)

Certificate in Hotel Management (CDTP) – Uttar Pradesh (1997 – 1998)

Intermediate – CBSE Board (1995 – 1996)