Head Chef

Position Title: Head Chef

Direct Line Reporting: General Manager

Industry Sector: Hospitality

Gross Salary Structure: Kshs. 80,000

Location: Mara River

Strategic Objective

We are seeking a highly skilled, organizationally driven Head Chef to anchor our culinary department and elevate our guest dining experience. Your primary focus will be to manage all backend kitchen systems, maintaining impeccable consistency in food quality, taste, and visual presentation across all meal services. This role bridges creative recipe development with rigorous inventory administration; you will direct our kitchen team from initial daily food sourcing and staff allocation through to high-pressure plating and regulatory compliance checks. The position demands a passionate culinary leader who understands the high standards of luxury hospitality and can seamlessly execute diverse local and international menus.

Core Competencies

Kitchen Operations & Service Leadership

• Supervise, coordinate, and streamline the daily activities of all kitchen personnel across breakfast, lunch, dinner, and special event blocks.

• Structure daily duty schedules and assign production workflows to guarantee timely meal delivery in line with dining timelines.

• Establish and audit baseline standards for food taste, presentation profiles, and exact portion guidelines to maintain uniformity.

Menu Engineering & Culinary Production

• Architect, test, and update diverse menus by blending guest preferences with seasonal ingredient access and cost parameters.

• Pioneer innovative, high-appeal dishes while standardizing written recipes and step-by-step food preparation procedures.

• Personally oversee and execute the fine preparation of local, continental, and international cuisines to premium standards.

Hygiene, Sanitation & Safety Compliance

• Enforce strict, unyielding compliance with local public health regulations, food sanitation laws, and internal kitchen safety manuals.

• Audit and monitor raw food storage temperatures, safe handling techniques, ingredient labeling, and first-in, first-out (FIFO) stock rotations.

• Conduct continuous hygiene spot-checks on overall kitchen cleanliness, workspace sanitation, and staff personal grooming.

Team Mentorship & Performance Delivery

• Train, mentor, and guide cooks, kitchen assistants, and utility stewards to elevate collective culinary techniques and kitchen discipline.

• Evaluate individual staff output, address performance friction points, and foster a collaborative, professional kitchen culture.

• Assist management with technical skill evaluations during the recruitment and onboarding of new kitchen personnel.

Inventory Safeguards & Cost Optimization

• Monitor raw ingredient stock levels and coordinate with procurement to secure fresh, premium supplies on time.

• Suppress kitchen financial leaks by executing precise portion control mechanisms and innovative food waste mitigation plans.

• Supervise the proper operation, deep cleaning, and preventative maintenance of all specialized kitchen machinery and culinary tools.

Skills & Experience Required

Minimum Criteria

• Academic Foundation: Diploma in Culinary Arts, Food Production, Hospitality Management, or a matching professional qualification from a recognized institution.

• Proven Track Record: Minimum of 5 years of progressive experience working as a Head Chef, Sous Chef, or in a similar top-tier kitchen leadership position.

• Industry Background: Direct, practical experience operating inside premium hospitality establishments such as safari lodges, luxury camps, hotels, or high-volume fine dining restaurants.

Professional Attributes

• Culinary Mastery: Advanced knowledge of modern food production techniques, kitchen workstations, and fast-paced service management.

• Commercial Mindfulness: Strong grasp of food cost calculations, ingredient yields, menu budgeting, and kitchen waste minimization.

• Interpersonal Agility: Polished communication and problem-solving skills, capable of addressing specialized guest dietary restrictions and accommodating direct diner feedback.

Rewards & Professional Growth

• Premier Hospitality Exposure: Shape the culinary identity of a prominent destination property situated within a globally celebrated ecological ecosystem.

• Operational Leadership: Enjoy full creative ownership over menu evolution and internal kitchen team development.

• Career Progression: Enhance your professional portfolio by delivering premium dining experiences to a sophisticated global clientele.

Send your CV for the Head Chef position, making sure to include the exact job title in the subject line of your email. Apply today and help bring accuracy and efficiency to our financial operations.