Executive Chef

An exclusive, 14-suite safari lodge set within a private conservancy in Kenya's Laikipia region is seeking an experienced and passionate EXECUTIVE CHEF to lead its kitchen operation.

This is a remote, luxury lodge environment overlooking dramatic rock formations and unfenced wilderness, so the ideal candidate needs to be a strong, hands-on leader who thrives outside city infrastructure and can balance creative menu development with tight cost control and team development.

Core Criteria:

Minimum 5 years' experience as an Executive Chef or in a comparable senior culinary leadership role

Previous experience in 5-star luxury hospitality essential

Experience in a luxury safari lodge or similarly remote environment highly advantageous

Recognised culinary degree or diploma

Strong track record in menu development, recipe costing and food cost management

Solid understanding of stock control, procurement and the logistics of operating in a remote location

Proven leadership ability, with experience training, developing and disciplining a kitchen team

Deep knowledge of food safety, hygiene and HACCP standards

Strong financial acumen and administrative skills

Excellent spoken and written English

Genuine passion for sustainability, local sourcing and community engagement

Core Responsibilities:

Oversee all daily kitchen operations and lead the culinary team

Manage kitchen budgets, food costs per head, and monthly stocktakes

Handle all ordering and purchasing, factoring in remote location logistics

Develop innovative menus reflecting the lodge's identity, local culture and seasonality

Maintain accurate recipes and costing across all dishes

Uphold hygiene, food safety and HACCP standards at all times

Manage cold chain, storage, labelling and rotation of stock

Train, mentor and manage performance across the kitchen brigade

Lead pre-service briefings to align chefs and service teams on guest needs

Oversee bush dining, picnics, game-drive snacks and special culinary events

Engage personally with guests to understand preferences and dietary requirements

Monitor guest feedback and drive continuous improvement in food quality and service

Manage kitchen rosters, leave, and staffing requirements

Report and follow up on kitchen equipment maintenance needs

Live-in position, accommodation and meals included...