We are recruiting on behalf of a prestigious luxury safari lodge in the Maasai Mara for an accomplished, hands-on, and highly disciplined Head Chef.
The successful candidate will provide strategic and operational leadership of the kitchen, ensuring consistently high culinary standards and exceptional dining experiences for international guests. The role requires a commercially astute culinary professional with proven experience in luxury hospitality, kitchen team management, menu development, food costing, and inventory control.
The immediate priority is to strengthen kitchen organisation, restore operational discipline, and establish effective controls across the kitchen and food storeroom. The ideal candidate must therefore demonstrate strong leadership, attention to detail, integrity, and the ability to deliver results in a remote safari lodge environment.
Duties and Responsibilities
- Oversee and manage daily kitchen operations, food preparation, and service delivery.
- Develop and implement varied, high-quality menus suited to international guests.
- Ensure consistency in food quality, taste, presentation, and portion sizes.
- Cater for special dietary requirements, allergies, and individual guest preferences.
- Organise and maintain a clean, structured, and efficient kitchen and food storeroom.
- Implement proper food storage, labelling, stock rotation, and inventory management procedures.
- Conduct regular stocktakes and reconcile inventory records.
- Monitor food costs, purchasing requirements, portion control, and wastage.
- Coordinate with the storekeeper and management on procurement and stock replenishment.
- Identify and report stock discrepancies, shortages, and operational irregularities.
- Supervise, train, mentor, and schedule kitchen staff.
- Establish clear responsibilities, performance standards, and accountability within the kitchen team.
- Enforce high standards of food hygiene, sanitation, food safety, and equipment maintenance.
- Ensure compliance with applicable food safety requirements and internal operating procedures.
- Monitor kitchen performance and implement improvements in operational efficiency and cost management.
- Liaise with the General Manager on kitchen operations, staffing, procurement, and performance matters.
Requirements for Appointment
- At least five (5) years of progressive experience in professional kitchen operations.
- Proven experience as a Head Chef or Senior Sous Chef in a luxury safari lodge, five-star hotel, boutique hotel, or comparable high-end hospitality establishment.
- Relevant qualification in Culinary Arts, Food Production, Hotel Management, or a related field.
- Strong expertise in international cuisine, menu development, food preparation, and presentation.
- Demonstrated experience managing and supervising kitchen teams.
- Proven ability to organise kitchen operations and establish effective inventory and storeroom controls.
- Strong knowledge of food costing, stock management, purchasing, portion control, and wastage reduction.
- Good understanding of food hygiene, food safety standards, and HACCP principles.
- Relevant food safety training or certification will be an added advantage.
- Strong leadership, organisational, interpersonal, and communication skills.
- High levels of integrity, discipline, accountability, and attention to detail.
- Ability to work under pressure and deliver consistently high standards.
- Willingness and ability to live and work in a remote safari lodge environment.
- Immediate availability or ability to report within a short period will be an added advantage.
Remuneration
KSh 120,000–150,000 gross per month, depending on qualifications and experience, with accommodation and meals provided. Exceptional candidates may be considered for a higher package.
Deadline: Applications will be reviewed on a rolling basis. Early applications are strongly encouraged.
Nexus Staffing Solutions
HR & Workforce Solutions Partner