Staffing Solutions Network is a leading recruitment and HR management firm based in Kenya, committed to connecting businesses with exceptional talent across diverse industries. Established with a mission to bridge the gap between employers and skilled professionals, we bring unparalleled industry expertise, a client-centered approach, and a deep understanding of workforce needs to every partnership we undertake

Nexus Staffing Solutions Limited is recruiting on behalf of a prestigious luxury safari lodge in the Maasai Mara for an accomplished, hands-on and highly disciplined Head Chef.

The successful candidate will provide strategic and operational leadership of the kitchen, ensuring consistently high culinary standards and exceptional dining experiences for international guests. The role requires a commercially astute culinary professional with proven experience in luxury hospitality, kitchen team management, menu development, food costing and inventory control.

The immediate priority is to strengthen kitchen organisation, restore operational discipline and establish effective controls across the kitchen and food storeroom. The ideal candidate must therefore demonstrate strong leadership, attention to detail, integrity and the ability to deliver results in a remote safari lodge environment.

Listing of Roles (Duties and Responsibilities)

• Oversee and manage daily kitchen operations, food preparation and service delivery.
• Develop and implement varied, high-quality menus suited to international guests.
• Ensure consistency in food quality, taste, presentation and portion sizes.
• Cater for special dietary requirements, allergies and individual guest preferences.
• Organise and maintain a clean, structured and efficient kitchen and food storeroom.
• Implement proper food storage, labelling, stock rotation and inventory management procedures.
• Conduct regular stocktakes and reconcile inventory records.
• Monitor food costs, purchasing requirements, portion control and wastage.
• Coordinate with the storekeeper and management on procurement and stock replenishment.
• Identify and report stock discrepancies, shortages and operational irregularities.
• Supervise, train, mentor and schedule kitchen staff.
• Establish clear responsibilities, performance standards and accountability within the kitchen team.
• Enforce high standards of food hygiene, sanitation, food safety and equipment maintenance.
• Ensure compliance with applicable food safety requirements and internal operating procedures.
• Monitor kitchen performance and implement improvements in operational efficiency and cost management.
• Liaise with the General Manager on kitchen operations, staffing, procurement and performance matters.

Requirements for Appointment

• At least five (5) years of progressive experience in professional kitchen operations.
• Proven experience as a Head Chef or Senior Sous Chef in a luxury safari lodge, five-star hotel, boutique hotel or comparable high-end hospitality establishment.
• Relevant qualification in Culinary Arts, Food Production, Hotel Management or a related field.
• Strong expertise in international cuisine, menu development, food preparation and presentation.
• Demonstrated experience managing and supervising kitchen teams.
• Proven ability to organise kitchen operations and establish effective inventory and storeroom controls.
• Strong knowledge of food costing, stock management, purchasing, portion control and wastage reduction.
• Good understanding of food hygiene, food safety standards and HACCP principles.
• Relevant food safety training or certification will be an added advantage.
• Strong leadership, organisational, interpersonal and communication skills.
• High levels of integrity, discipline, accountability and attention to detail.
• Ability to work under pressure and deliver consistently high standards.
• Willingness and ability to live and work in a remote safari lodge environment.
• Immediate availability or ability to report within a short period will be an added advantage.

• Oversee and manage daily kitchen operations, food preparation and service delivery.
• Develop and implement varied, high-quality menus suited to international guests.
• Ensure consistency in food quality, taste, presentation and portion sizes.
• Cater for special dietary requirements, allergies and individual guest preferences.
• Organise and maintain a clean, structured and efficient kitchen and food storeroom.
• Implement proper food storage, labelling, stock rotation and inventory management procedures.
• Conduct regular stocktakes and reconcile inventory records.
• Monitor food costs, purchasing requirements, portion control and wastage.
• Coordinate with the storekeeper and management on procurement and stock replenishment.
• Identify and report stock discrepancies, shortages and operational irregularities.
• Supervise, train, mentor and schedule kitchen staff.
• Establish clear responsibilities, performance standards and accountability within the kitchen team.
• Enforce high standards of food hygiene, sanitation, food safety and equipment maintenance.
• Ensure compliance with applicable food safety requirements and internal operating procedures.
• Monitor kitchen performance and implement improvements in operational efficiency and cost management.
• Liaise with the General Manager on kitchen operations, staffing, procurement and performance matters.

• International cuisine
• Menu development
• Food preparation and presentation
• Kitchen team leadership and supervision
• Kitchen operations organisation
• Inventory and storeroom controls
• Food costing
• Stock management and purchasing
• Portion control and wastage reduction
• Food hygiene, food safety and HACCP principles
• Leadership, organisational, interpersonal and communication skills
• Integrity, discipline, accountability and attention to detail

• Relevant qualification in Culinary Arts, Food Production, Hotel Management or a related field.
• Relevant food safety training or certification will be an added advantage.