Company Overview

Angama Mara’s owner-managed approach to taking care of guests has been developed, tried and tested over many years. Here, days are crafted around what guests want to do. We understand that guests are seeking a quiet place, one where they can reconnect with the world again. Angama Mara is also a place that is fun and filled with the unexpected. What we d...

Key Responsibilities:

• Support the day-to-day management of kitchen operations and service delivery.
• Ensure food is prepared and presented to the highest standards of quality, consistency, and guest satisfaction.
• Supervise, coach, and support kitchen team members, fostering a positive and productive working environment.
• Assist with menu planning, recipe implementation, and the development of new culinary ideas.
• Monitor food safety, hygiene, and cleanliness standards across all kitchen areas.
• Support stock management, ordering, storage, and inventory control processes.
• Minimise food waste and contribute to efficient, cost-conscious kitchen operations.
• Work closely with lodge teams to ensure seamless service and personalised guest experiences.
• Take responsibility for kitchen operations in the absence of the Head Chef.
• Participate in training initiatives and support continuous improvement within the culinary team.

Key Qualities of the Successful Candidate:

• Strong leadership skills with the ability to motivate, coach, and develop others.
• Passionate about food, hospitality, and creating memorable guest experiences.
• Highly organised with strong attention to detail and consistency.
• Calm and composed under pressure with excellent problem-solving abilities.
• A collaborative team player who builds positive working relationships across departments.
• Creative, adaptable, and open to new ideas and approaches.
• Professional, dependable, and committed to maintaining high standards.
• A genuine commitment to guest delight and continuous improvement.

Key Qualifications:

• Diploma or Certificate in Culinary Arts, Food Production, Hospitality Management, or a related field.
• Previous experience in a senior kitchen supervisory role, preferably within hospitality or lodge operations.
• Strong knowledge of food preparation techniques, kitchen operations, food safety, and hygiene standards.
• Experience supervising and developing kitchen teams.
• Good understanding of stock control, food costing, and kitchen administration.
• Strong communication and interpersonal skills.
• Ability to work flexible hours, including weekends and public holidays, as required.

• Support the day-to-day management of kitchen operations and service delivery.
• Ensure food is prepared and presented to the highest standards of quality, consistency, and guest satisfaction.
• Supervise, coach, and support kitchen team members, fostering a positive and productive working environment.
• Assist with menu planning, recipe implementation, and the development of new culinary ideas.
• Monitor food safety, hygiene, and cleanliness standards across all kitchen areas.
• Support stock management, ordering, storage, and inventory control processes.
• Minimise food waste and contribute to efficient, cost-conscious kitchen operations.
• Work closely with lodge teams to ensure seamless service and personalised guest experiences.
• Take responsibility for kitchen operations in the absence of the Head Chef.
• Participate in training initiatives and support continuous improvement within the culinary team.

• Strong leadership skills
• Ability to motivate, coach, and develop others
• Passion for food, hospitality, and creating memorable guest experiences
• Highly organised with strong attention to detail and consistency
• Calm and composed under pressure
• Excellent problem-solving abilities
• Collaborative team player
• Creative, adaptable, and open to new ideas and approaches
• Professional, dependable, and committed to maintaining high standards
• Genuine commitment to guest delight and continuous improvement
• Strong knowledge of food preparation techniques, kitchen operations, food safety, and hygiene standards
• Experience supervising and developing kitchen teams
• Good understanding of stock control, food costing, and kitchen administration
• Strong communication and interpersonal skills
• Ability to work flexible hours, including weekends and public holidays, as required

• Diploma or Certificate in Culinary Arts, Food Production, Hospitality Management, or a related field.
• Previous experience in a senior kitchen supervisory role, preferably within hospitality or lodge operations.
• Strong knowledge of food preparation techniques, kitchen operations, food safety, and hygiene standards.
• Experience supervising and developing kitchen teams.
• Good understanding of stock control, food costing, and kitchen administration.
• Strong communication and interpersonal skills.
• Ability to work flexible hours, including weekends and public holidays, as required.