Purpose of position:

The Executive Chef is responsible for the overall management of the kitchen operation, ensuring the delivery of an exceptional and consistent food experience in line with Wilderness Safaris standards. The role focuses on leadership, staff training, cost control, hygiene standards, and operational planning to ensure the kitchen runs efficiently, within budget, and consistently produces high-quality food that enhances the guest experience.

Reporting Relationships

• The Executive Chef reports to the General Camp Manager.
• The role does have supervisory responsibilities – Kitchen staff report to the Executive Chef.
• The role involves cooperation and coordination with food experience team as well as the rest of the company.

Key Responsibilities:

• Manage the overall kitchen operation and food quality in line with company standards and SOPs.
• Ensure the ultimate food experience for guests in line with the lodge food concept.
• Plan menus and develop new dishes while maintaining consistency and standards as required by Food and Experience management.
• Supervise kitchen staff and manage daily kitchen operations.
• Train, mentor, and develop kitchen staff and monitor their progress.
• Assist with succession planning and staff development.
• Manage kitchen administration including ordering, stock control, and reporting.
• Monitor all stores, fridges, and supplies to minimize shortages and wastage.
• Manage food costs
• Implement portion control, stock rotation, and waste reduction strategies.
• Maintain and enforce hygiene, cleanliness, and food safety standards.
• Monitor the quality and care of equipment and minimize breakages.
• Interact with guests and collect feedback to improve service and food offering.
• Communicate effectively with other departments to ensure guest needs are met.
• Stay updated with cooking trends, new techniques, and industry best practices.
• Drive broader company goals together with FEM department
• Perform any other duties as reasonably requested by Management.

Minimum Requirements:

• Internationally recognized Bachelor’s Degree or Diploma in Culinary Arts
• Minimum 7 years’ experience as an Executive Chef.
• Minimum 7 years’ international food preparation experience.
• Proven track record of high-quality food preparation (portfolio and references required).
• Strong kitchen management and supervisory experience.
• Training and mentoring experience.

Competencies:

• Passion for hospitality, wildlife, sustainability, and continuous professional growth.
• Strong leadership, team development, and people management capabilities.
• Solid problem-solving skills with excellent communication and attention to detail.
• Comprehensive food knowledge, including menu planning, ingredients, and dietary requirements.
• Financial and operational competence, including food costing, budgeting, and kitchen procedures.
• High standards of organization, hygiene, safety compliance, and physical readiness for demanding environments.