Food Experience Manager - Kenya

Role Overview

As Food Experience Manager for our Kenyan camps, you will lead every culinary touchpoint that shapes a guest’s stay—from menu design and kitchen performance to training and sustainability practices. Your days are split between the camps and the office: coaching chefs, reviewing guest feedback, auditing food operations, and coordinating with the Group Food Experience Manager to keep each camp’s offering fresh, safe, and memorable. This role matters because you translate our brand promise into tangible plates and service standards that set us apart for seasoned travellers.

Key Responsibilities

• Develop a long-term food strategy for all Kenyan camps, aligning team structures, seasonal menus, and innovation goals with the Group Food Experience Manager.
• Visit camps regularly to audit food quality, hygiene, and presentation, then agree on corrective action plans and follow through until resolved.
• Support, mentor, and challenge camp culinary teams, ensuring they hit performance targets and feel motivated to grow in their roles.
• Track guest comments, complaint trends, and industry shifts, then implement targeted retraining or menu updates to address any gaps.
• Build and maintain clear dietary offerings—vegetarian, vegan, gluten-free, dairy-free, nut-free—and train teams on safe preparation, substitution, and cross-contamination prevention.
• Set and oversee food budgets for each camp, review purchasing and stock levels, and provide clear financial reporting to maintain both quality and accountability.
• Drive waste-reduction initiatives, teaching kitchen teams how to minimise waste and fostering a sustainability-conscious culture across all locations.
• Partner with schools and institutes to launch an internship programme that gives emerging culinary talent structured, hands-on experience and clear mentorship.

Requirements & Qualifications

• National Diploma in Culinary Arts or Hospitality Management, or an equivalent qualification.
• At least five years of hospitality experience, ideally in a leadership or training-focused culinary role.
• Experience serving international guests and discerning travellers is a strong advantage.
• Proficiency with MS Office and comfort using data or spreadsheets for reporting and budget tracking.
• Outstanding interpersonal and communication skills, both written and spoken.
• A collaborative leadership style—able to motivate staff, resolve conflict, and work effectively within a team.
• Sharp attention to detail, especially around food safety, dietary requirements, and presentation standards.
• High energy and a genuine drive to elevate guest experiences through food.
• A real commitment to developing people—spotting potential in staff, mentoring them, and helping them progress.