Suyian Executive Chef (Suyian_Exec Chef)

Role Overview

This position takes charge of the entire kitchen operation at a remote luxury safari lodge, where every meal becomes part of the guest experience. Day to day, you will balance practical cooking leadership with the behind-the-scenes work of purchasing, budgeting, and rostering across a location where supplies move on long logistics chains. Your work directly shapes guest satisfaction and staff development, making you a key pillar of the lodge's daily life and long-term reputation.

Key Responsibilities

• Oversee every aspect of kitchen production, from staff meals and bush dining to game-drive snacks and special events, ensuring consistent quality and presentation.
• Manage food costing, purchasing, and inventory against budget, while working around the challenges of remote delivery schedules and seasonal supplier availability.
• Build and execute seasonal menus with the Regional Executive Chef, emphasising locally sourced ingredients, sustainability, and Suyian's unique setting.
• Lead and mentor kitchen staff through daily briefings, clear performance expectations, structured training, and constructive feedback that supports career growth.
• Enforce rigorous food safety, hygiene, and cold-chain standards, including HACCP principles, proper labelling, storage, and cleaning routines.
• Interact personally with guests to understand dietary needs and preferences, then translate those insights into precise menu adaptations and memorable dining moments.
• Conduct monthly stocktakes, monitor per-head food costs, and identify waste-reduction opportunities without lowering the quality of the experience.
• Coordinate with the General Manager, Lodge Manager, Head Guide, and butlers to align operations and ensure seamless service across the lodge.

Requirements & Qualifications

• At least five years in a senior culinary leadership role, ideally as Executive Chef or an equivalent position within a five-star establishment.
• Prior experience in a luxury safari lodge or another remote hospitality setting is highly valued, as is comfort with managing limited supply chains.
• A recognised culinary degree or diploma, supported by excellent spoken and written English.
• Proven ability to lead, train, and motivate a diverse kitchen team while maintaining discipline and morale.
• Strong commercial acumen, including menu costing, stock control, procurement, and administrative record-keeping.
• Solid knowledge of HACCP, food safety regulations, and Kenyan health standards, along with the ability to apply them consistently.
• Familiarity with Eastern African cuisine, local ingredients, and sustainable food practices.
• Excellent communication skills, strong attention to detail, and a guest-focused, service-driven attitude.
• Computer literacy for ordering, reporting, and kitchen management tasks.

What We Offer / Why Join

This is a chance to take full ownership of the culinary direction at a remote safari lodge, supported by a regional executive chef and a company deeply committed to sustainability and people development. You will work in a beautiful part of Laikipia, where your leadership will directly shape guest memories and the professional growth of your team.