Description

We are a premier hospitality establishment located in the heart of Maasai Mara, dedicated to providing exceptional guest experiences through quality service and exquisite cuisine. We are looking for a talented and experienced Chef to join our team and lead our kitchen operations in a stunning remote setting.

Job Summary

We are seeking a creative and organized Chef to oversee all aspects of our kitchen operations. The ideal candidate will have a strong background in the hospitality industry, with experience working in lodges or camps. You will be responsible for menu planning, food preparation, stock control, and maintaining the highest standards of food safety and quality.

Key Responsibilities

• Plan and prepare high-quality meals that cater to guest expectations and dietary requirements.
• Oversee kitchen operations, ensuring efficiency and consistency in food preparation and presentation.
• Manage stock control, including ordering, receiving, and inventory management to minimize waste.
• Ensure strict adherence to food safety and hygiene standards at all times.
• Lead and supervise kitchen staff, fostering a positive and productive work environment.
• Adapt to working in a remote location, managing resources effectively.
• Work flexible hours, including weekends and public holidays, to meet operational needs.

Qualifications and Requirements

• Diploma or Certificate in Culinary Arts or a related field.
• Minimum of 3–5 years of experience in a lodge, camp, hotel, or similar hospitality setting.
• Experience working in remote locations is an added advantage.
• Strong knowledge of food safety standards and stock control procedures.
• Ability to work flexible hours, including weekends and holidays.
• Excellent organizational and leadership skills.

Skills

• Multi-Skilled

• Plan and prepare high-quality meals that cater to guest expectations and dietary requirements.
• Oversee kitchen operations, ensuring efficiency and consistency in food preparation and presentation.
• Manage stock control, including ordering, receiving, and inventory management to minimize waste.
• Ensure strict adherence to food safety and hygiene standards at all times.
• Lead and supervise kitchen staff, fostering a positive and productive work environment.
• Adapt to working in a remote location, managing resources effectively.
• Work flexible hours, including weekends and public holidays, to meet operational needs.

• Multi-Skilled

• Diploma or Certificate in Culinary Arts or a related field.
• Minimum of 3–5 years of experience in a lodge, camp, hotel, or similar hospitality setting.
• Experience working in remote locations is an added advantage.
• Strong knowledge of food safety standards and stock control procedures.
• Ability to work flexible hours, including weekends and holidays.
• Excellent organizational and leadership skills.