JOB DESCRIPTION

Position Title: Head Chef / Executive Chef

Location: Amboseli, Kenya

Reports To: General Manager

Supervises: Sous Chef, Cooks, Pastry Chef, Kitchen
Stewards, Kitchen Assistants, Storekeeper (Food Stores)

Job Purpose

The Head Chef is responsible for planning, organizing,
directing, and controlling all kitchen operations to ensure the preparation and
delivery of high-quality food that meets guest expectations and hotel
standards. The role is accountable for menu development, food quality, kitchen
hygiene, cost control, inventory management, and the effective leadership of
the kitchen team.

Key Responsibilities

1. Kitchen Operations Management

·       Plan, organize, and oversee all food preparation
activities.

·       Ensure timely preparation and presentation of
meals.

·       Maintain consistency in food quality, taste, and
presentation.

·       Coordinate kitchen operations to support hotel
occupancy levels and guest demands.

·       Ensure efficient utilization of kitchen
resources and equipment.

2. Menu Planning and Development

·       Design and update menus that meet guest
preferences and market trends.

·       Introduce innovative dishes while maintaining
quality standards.

·       Incorporate local, seasonal, and sustainable
ingredients where possible.

·       Develop menus for special events, conferences,
weddings, and group bookings.

·       Ensure menus cater for dietary, cultural, and
religious requirements.

3. Food Quality and Guest Satisfaction

·       Maintain high culinary standards across all food
outlets.

·       Conduct regular food quality inspections.

·       Respond promptly to guest feedback and
complaints regarding food.

·       Ensure excellent guest dining experiences.

·       Collaborate with Front Office and Food &
Beverage teams to enhance service delivery.

4. Cost Control and Financial Management

·       Prepare food budgets and forecasts.

·       Monitor food costs and maintain target food cost
percentages.

·       Minimize waste through proper planning and
inventory management.

·       Control portion sizes and production costs.

·       Analyze food consumption patterns and recommend
improvements.

5. Inventory and Procurement Management

·       Forecast food requirements accurately.

·       Monitor stock levels and prevent shortages.

·       Verify quality of food supplies received.

·       Work closely with procurement and suppliers to
ensure quality and value for money.

·       Ensure proper storage and stock rotation
practices (FIFO).

6. Health, Safety and Hygiene

·       Ensure compliance with food safety regulations
and hotel standards.

·       Implement HACCP and food hygiene procedures.

·       Maintain cleanliness and sanitation throughout
kitchen areas.

·       Conduct regular kitchen safety inspections.

·       Ensure compliance with occupational health and
safety requirements.

7. Team Leadership and Staff Development

·       Lead, supervise, and motivate kitchen staff.

·       Prepare staff schedules and duty rosters.

·       Train and mentor culinary staff.

·       Conduct performance reviews and coaching
sessions.

·       Foster teamwork, discipline, and continuous
learning.

8. Sustainability and Environmental Stewardship

·       Promote responsible food sourcing practices.

·       Minimize food wastage and environmental impact.

·       Support sustainable tourism initiatives.

·       Ensure efficient use of energy, water, and
kitchen resources.

Key Performance Indicators (KPIs)

·       Food Quality

·       Guest satisfaction ratings

·       Food quality audit scores

·       Number of guest complaints related to food

·       Menu innovation initiatives implemented

Financial

·       Food cost percentage

·       Kitchen budget adherence

·       Waste reduction targets

·       Gross profit contribution from food operations

Operations

·       Timeliness of food service

·       Compliance with food safety standards

·       Inventory accuracy

·       Stock loss reduction

People

·       Staff retention

·       Employee engagement

·       Training completion rates

·       Team productivity

Qualifications

Education

·       Diploma or Degree in Culinary Arts, Food
Production, Hospitality Management, or related field.

Experience

·       Minimum 5 years’ experience in a professional
kitchen.

·       At least 3 years in a supervisory or Head Chef
role.

·       Experience in hotels, lodges, resorts, or
hospitality establishments.

·       Experience serving international guests is an
added advantage.

·       Experience in remote safari lodge operations is
desirable.

Professional Certifications

·       Food Safety and Hygiene Certification.

·       HACCP Certification is an added advantage.

·       Relevant culinary certifications from recognized
institutions.

Competencies

Technical Competencies

·       Culinary Expertise

·       Menu Development

·       Food Cost Management

·       Food Safety and Hygiene

·       Inventory Management

·       Kitchen Operations Management

·       Leadership Competencies

·       Team Leadership

·       Coaching and Mentoring

·       Planning and Organizing

·       Decision Making

·       Accountability

·       Behavioral Competencies

·       Customer Focus

·       Attention to Detail

·       Creativity and Innovation

·       Integrity

·       Resilience and Adaptability

·       Problem Solving

Working Conditions

·       Based in Amboseli.

·       Requires working weekends, holidays, and shifts.

·       May involve extended working hours during peak
tourist seasons and special events.

·       Accommodation may be provided by the hotel.

Success Profile

A successful Head Chef consistently delivers exceptional
culinary experiences, maintains excellent food quality standards, manages costs
effectively, develops a high-performing kitchen team, and contributes to the
hotel’s reputation as a preferred hospitality destination in Amboseli.