About this role
An established hospitality destination in Amboseli is seeking an experienced and passionate Head Chef / Executive Chef to lead its culinary operations. This role offers an exciting opportunity for a seasoned hospitality professional to oversee kitchen management, drive menu innovation, and deliver exceptional dining experiences for guests.
The successful candidate will be responsible for managing all aspects of kitchen operations, including food quality, cost control, staff leadership, and compliance with food safety standards.
Job Overview
The Head Chef will provide strategic and operational leadership for the kitchen department, ensuring the consistent preparation and delivery of high-quality meals that exceed guest expectations and align with hotel standards.
This role requires strong culinary expertise, leadership capabilities, and the ability to manage a dynamic kitchen environment while maintaining operational efficiency.
Employment Type
Full-Time
Location
Kajiado County, Kenya (Amboseli)
Industry
Hospitality
Catering and Food Service
Key Responsibilities
Kitchen Operations Management
The successful candidate will:
Plan, organize, and oversee all food preparation and kitchen activities.
Ensure timely preparation and presentation of meals across all food outlets.
Maintain consistency in food quality, taste, and presentation standards.
Coordinate kitchen operations to support guest occupancy levels and event requirements.
Ensure efficient use of kitchen resources, equipment, and personnel.
Menu Planning and Development
Responsibilities include:
Designing and updating menus based on guest preferences and market trends.
Introducing innovative dishes while maintaining quality standards.
Incorporating local, seasonal, and sustainable ingredients where appropriate.
Developing menus for conferences, weddings, special events, and group bookings.
Ensuring menu options accommodate dietary, cultural, and religious preferences.
Food Quality and Guest Satisfaction
The Head Chef will:
Maintain high culinary standards across all dining outlets.
Conduct regular food quality assessments and inspections.
Respond promptly to guest feedback and food-related concerns.
Work closely with Front Office and Food & Beverage teams to enhance guest experiences.
Ensure exceptional dining experiences that contribute to overall guest satisfaction.
Cost Control and Financial Management
Key duties include:
Preparing food budgets and operational forecasts.
Monitoring food costs and maintaining target cost percentages.
Minimizing waste through effective production planning and inventory management.
Controlling portion sizes and optimizing production efficiency.
Analyzing food consumption patterns and recommending improvements.
Inventory and Procurement Management
The role also involves:
Forecasting food and ingredient requirements accurately.
Monitoring stock levels to prevent shortages and overstocking.
Verifying the quality of food supplies upon delivery.
Collaborating with procurement teams and suppliers to ensure value for money.
Implementing proper stock rotation practices using the FIFO (First In, First Out) method.
Health, Safety, and Hygiene Compliance
The successful candidate will:
Ensure compliance with food safety regulations and hospitality standards.
Implement HACCP principles and food hygiene procedures.
Maintain high standards of cleanliness and sanitation throughout kitchen areas.
Conduct regular kitchen safety inspections.
Ensure compliance with occupational health and safety requirements.
Team Leadership and Staff Development
Leadership responsibilities include:
Leading, supervising, and motivating kitchen staff.
Preparing duty rosters and work schedules.
Training, mentoring, and coaching culinary team members.
Conducting performance reviews and identifying development opportunities.
Promoting teamwork, accountability, and continuous improvement.
Sustainability and Environmental Stewardship
The Head Chef will:
Promote responsible sourcing and sustainable culinary practices.
Minimize food waste and reduce environmental impact.
Support sustainable tourism initiatives.
Encourage efficient use of water, energy, and kitchen resources.
Key Performance Indicators (KPIs)
Performance in this role will be measured through:
Food Quality and Guest Experience
Guest satisfaction ratings.
Food quality audit results.
Number of food-related guest complaints.
Menu innovation initiatives implemented.
Financial Performance
Food cost percentages.
Adherence to kitchen budgets.
Waste reduction achievements.
Contribution to overall food revenue and profitability.
Operational Performance
Timeliness of food service.
Compliance with food safety standards.
Inventory accuracy and stock control.
Reduction in stock losses.
People Management
Employee retention levels.
Team engagement and productivity.
Training completion rates.
Overall kitchen team performance.
Educational Requirements
Applicants should possess:
A Diploma or Degree in:
Culinary Arts
Food Production
Hospitality Management
Or a related field
Experience Requirements
Candidates should have:
A minimum of 5 years of experience in a professional kitchen environment.
At least 3 years of experience in a supervisory, Sous Chef, or Head Chef role.
Previous experience within hotels, lodges, resorts, or hospitality establishments.
Experience serving international guests will be an added advantage.
Experience working in remote safari lodges or tourism establishments is desirable.
Professional Certifications
Applicants should possess:
Food Safety and Hygiene Certification.
HACCP Certification (preferred).
Additional culinary certifications from recognized institutions will be advantageous.
Required Skills and Competencies
Technical Competencies
Successful candidates should demonstrate expertise in:
Culinary arts and food preparation.
Menu planning and development.
Food cost control and budgeting.
Inventory and stock management.
Kitchen operations management.
Food safety and hygiene standards.
Leadership Competencies
The ideal candidate should possess:
Strong team leadership abilities.
Coaching and mentoring skills.
Effective planning and organizational capabilities.
Sound decision-making skills.
Accountability and performance management expertise.
Behavioral Competencies
Applicants should exhibit:
Customer focus and service excellence.
Creativity and innovation.
Attention to detail.
Integrity and professionalism.
Resilience and adaptability.
Strong problem-solving abilities.
Working Conditions
Based in Amboseli, Kajiado County.
Requires flexibility to work weekends, public holidays, and shift schedules.
Extended working hours may be necessary during peak tourism seasons and special events.
Accommodation may be provided by the employer.
Success Profile
A successful Head Chef consistently delivers exceptional culinary experiences, maintains high food quality standards, effectively manages operational costs, develops high-performing teams, and contributes significantly to the organization's reputation as a preferred hospitality destination.
Why Apply for This Role?
This position offers an excellent opportunity for experienced culinary professionals to showcase their leadership skills while working in a unique hospitality environment.
Benefits may include:
Career advancement opportunities within the hospitality industry.
Exposure to international guests and diverse culinary experiences.
Professional growth in culinary leadership and management.
Opportunity to work in a renowned tourism destination.
How to Apply
Qualified candidates who meet the outlined qualifications and experience requirements are encouraged to submit their applications through the employer's official recruitment process.
