Background information about the job or company (e.g., role context, company overview)

Sarova Hotels, Resorts & Game Lodges is not only one of the largest chains of hotels and lodges in Kenya and East Africa, it is also one of the most innovative, offering guests diverse experiences that are simply unforgettable. Sarova Hotels, Resorts & Game Lodges currently has over a thousand rooms across ten hotels in East Africa, with a staff c...

Responsibilities or duties

• Lead Culinary Innovation: Curate and craft exquisite Pan Asian menus that surprise and delight our guests every day.
• Showcase Your Artistry: Prepare and present high-quality, visually stunning dishes that celebrate authentic flavours and modern trends.
• Champion Food Safety: Uphold the highest HACCP standards, ensuring every plate is safe, fresh and exceptional.
• Mentor & Inspire: Train and empower a dynamic kitchen team, fostering a culture of excellence and creativity.
• Collaborate & Create: Work with our culinary leaders to design seasonal menus and headline special events.

Qualifications or requirements (e.g., education, skills)

• A proven Pan Asian Chef with at least five years’ experience in a four or five-star hotel or renowned Pan Asian restaurant.
• A master of Pan Asian cuisines, with a flair for menu development and culinary innovation.
• Skilled in executing traditional cooking techniques such as wok-frying, steaming, roasting, and dim sum preparation, while also integrating modern presentations and flavor refinement.
• Proficient in menu development, mise en place planning, team supervision, and maintaining consistency in high-pressure fast-paced kitchens.
• Well-versed in HACCP and food safety regulations.
• A natural leader who inspires teams and elevates standards.
• Driven by a passion for delivering extraordinary guest experiences.
• Effective communicator with both culinary teams and service staff, capable of training junior chefs and supporting smooth kitchen operations.
• Experienced in guest engagement, especially during live stations and chef’s tables, with confident spoken English and clear kitchen leadership communication

Experience needed

At least five years’ experience in a four or five-star hotel or renowned Pan Asian restaurant.

Any other provided details (e.g., benefits, work environment, team info, or additional notes)

Deadline 28TH February 2026

• Lead Culinary Innovation: Curate and craft exquisite Pan Asian menus that surprise and delight our guests every day.
• Showcase Your Artistry: Prepare and present high-quality, visually stunning dishes that celebrate authentic flavours and modern trends.
• Champion Food Safety: Uphold the highest HACCP standards, ensuring every plate is safe, fresh and exceptional.
• Mentor & Inspire: Train and empower a dynamic kitchen team, fostering a culture of excellence and creativity.
• Collaborate & Create: Work with our culinary leaders to design seasonal menus and headline special events.

• Menu development
• Culinary innovation
• Wok-frying
• Steaming
• Roasting
• Dim sum preparation
• Mise en place planning
• Team supervision
• HACCP and food safety regulations
• Leadership
• Communication
• Guest engagement
• Spoken English

• Proven Pan Asian Chef with at least five years’ experience in a four or five-star hotel or renowned Pan Asian restaurant.
• Master of Pan Asian cuisines.
• Skilled in executing traditional cooking techniques.
• Proficient in menu development, mise en place planning, team supervision, and maintaining consistency in high-pressure fast-paced kitchens.
• Well-versed in HACCP and food safety regulations.
• Natural leader.
• Effective communicator.
• Experienced in guest engagement.
• Confident spoken English.