Executive Chef

Location

Kenya - Mara

Job Type

Permanent, full-time

Industry

Travel, Leisure, Tourism and Hospitality

Job Description

The Executive Chef leads and manages all culinary operations within the establishment, ensuring the highest standards of food quality, hygiene, and presentation. This role requires a hands-on approach to menu development, kitchen management, and team leadership, delivering an exceptional dining experience in line with the brand’s reputation and customer expectations.

Key Responsibilities

• Develop, plan and update menus that reflect current trends, seasonal availability and customer preferences while maintaining cost control.
• Lead and supervise kitchen staff to ensure efficient operation and adherence to health and safety regulations.
• Manage inventory, ordering and stock control to minimise waste and maintain budgetary requirements.
• Ensure all food preparation and presentation meet established quality and hygiene standards.
• Train, mentor and develop kitchen team members to enhance skills and promote a positive working environment.
• Collaborate with other departments to coordinate events, banquets and special functions.
• Monitor kitchen equipment maintenance and ensure compliance with all relevant food safety legislation.
• Analyse financial performance and contribute to budgeting, forecasting and cost management.
• Maintain a professional and motivated kitchen atmosphere, leading by example.
• Stay informed on culinary innovations and industry developments to maintain competitive advantage.

Required Qualifications

• Professional culinary qualification from a recognised institution.
• Food hygiene certification in accordance with statutory requirements.

Education

• Level 3 Diploma in Professional Cookery or equivalent.
• Additional management or hospitality qualifications are advantageous.

Experience

• Substantial experience in a senior culinary role within the hospitality industry, preferably in a hotel, resort or similar environment.
• Proven track record of managing a large kitchen team and successful menu development.
• Experience in budget management, procurement and controlling food cost.

Knowledge and Skills

• Comprehensive knowledge of culinary techniques, food safety standards and kitchen operations.
• Strong leadership and team management skills.
• Excellent organisational and time management abilities.
• Ability to work under pressure and maintain high standards.
• Good communication skills, both verbal and written.
• Competency in using kitchen management software and basic IT tools.
• Creative approach to menu planning and presentation.

Preferred Qualifications

• Additional qualifications in hospitality management or business administration.
• Experience with international cuisines or specific dietary requirements.
• Knowledge of sustainable sourcing and environmentally friendly kitchen practises.

Working Conditions

• 3 months on 1 month off.
• Accomodation provided
• Meals provided

PLEASE email CVS & FOOD PORTFOLIOS to megan@lodgistics.eco

Contact information

Megan