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? ?? ??????????? ??????????? is assisting a multi-property safari and wilderness hospitality group in Kenya in sourcing an experienced ????? ????????? ????. Our client operates a collection of distinctive safari and wilderness properties across Kenya, each with its own character and guest experience. The Group Executive Chef will work across all properties, raising culinary standards, bringing fresh energy to the kitchens and mentoring the teams on the ground while ensuring each property retains what makes it unique. This is a hands-on culinary leadership role with training and development at its core, and an excellent stepping-stone opportunity for a senior chef looking to move into a group mentoring and development capacity. The successful candidate will set food-quality standards, develop menus, standardise kitchen systems and actively coach chefs and kitchen teams through regular property visits and day-to-day support. ??? ???????????????? Lead and oversee culinary operations across all group properties, setting the standard for food quality, presentation, hygiene and service. Train; coach and mentor property chefs, sous chefs and kitchen teams through regular site visits and hands-on support building lasting in-house culinary capability. Develop menus suited to each property's market, concept, guest profile and commercial objectives, while standardising recipes, portion sizes, plating guides and kitchen operating procedures. Improve food-cost management through menu engineering, pricing, yield control, stock management and waste reduction. Work with property management to develop kitchen budgets, forecasts and performance targets. Conduct regular kitchen audits and provide clear, actionable improvement plans for each property. Ensure compliance with food safety, hygiene, health and local regulatory requirements across all sites. Recruit; assess and support the development of key culinary talent; establish succession plans and training programmes for chefs within the group. Source and assess suppliers, ingredients and equipment to maintain quality and value. Support the opening, repositioning or improvement of food-and-beverage outlets where required. Collaborate with operations, finance, purchasing and front-of-house teams to improve overall guest experience and profitability. ???????????? Formal culinary qualification from a recognised institution. At least 10 years' progressive culinary experience, including senior chef or group chef leadership roles. Strong background in chef development, training, mentoring and performance management. Proven ability to manage food costs, kitchen budgets and supplier relationships. Excellent knowledge of food safety, hygiene systems and kitchen compliance. Experience working in Kenya or a comparable East African hospitality environment preferred. Willingness and ability to travel regularly between properties. ??????- Negotiable — up to USD 3,500 gross per month. ??????????- Full-time. Kenya-based with regular travel across group properties. ?????: As soon as possible.
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