Suyian Executive Chef At And Beyond

The successful candidate will be responsible for overseeing all daily kitchen operations and delivering exceptional culinary experiences to both guests and staff. The role requires a strong and inspiring leader who can develop and motivate a team, maintain exceptional &Beyond food and service standards, manage food costs and kitchen administration, and continually evolve the lodge's culinary offering. The ideal candidate will have previous experience within a luxury lodge environment, a strong understanding of the operational requirements of working in a remote location, and a genuine passion for guest delight, sustainability and developing people. This reflects the scope of the current Suyian Executive Chef position.

KEY OUTPUTS

Administration

• Responsibility for effective kitchen cost management and adherence to budget.
• Manage all kitchen ordering and purchasing, taking into consideration Suyian's remote location and associated logistics.
• Maintain strong knowledge of products, local suppliers, pricing and current stock levels.
• Manage inventory and ensure timely and accurate ordering.
• Conduct and oversee monthly stocktakes and ensure accurate reporting.
• Monitor food costs per head for both guests and staff and identify opportunities to improve efficiencies without compromising the guest offering.
• Report and follow up on broken, unusable or unsafe kitchen equipment.
• Manage kitchen rosters, schedules, leave and staffing requirements.
• Maintain accurate kitchen administration, records and personnel documentation.
• Work closely with the General Manager and Finance team to ensure appropriate financial and operational controls are maintained.

Food Safety & Hygiene

• Maintain exceptional kitchen hygiene standards at all times.
• Ensure all guest dietary requirements and allergies are understood, communicated and adhered to.
• Maintain the cold chain and correct food temperatures.
• Ensure HACCP principles and all applicable &Beyond and Kenyan health and safety requirements are followed.
• Ensure correct storage, labelling and rotation of all food products.
• Maintain appropriate stock levels of approved cleaning chemicals and materials.
• Ensure preventative maintenance programmes are followed.
• Ensure kitchen equipment is maintained correctly and remains in safe working order.
• Maintain exceptional grooming and personal hygiene standards across the kitchen team.
• Ensure the health and safety of guests, staff and lodge assets through regular inspections and adherence to safety procedures.

Menu Planning & Execution

• Develop innovative menus in collaboration with the Regional Executive Chef that reflect the &Beyond food philosophy, Suyian's identity, local culture and seasonality.
• Ensure menus incorporate sustainable and locally sourced ingredients wherever possible.
• Maintain accurate recipes and costing for dishes prepared and served at the lodge.
• Ensure consistently exceptional food quality, flavour, presentation and portioning.
• Ensure all products are prepared consistently and meet &Beyond appearance and quality standards.
• Remain current with international food trends and have a strong understanding of different world cuisines.
• Ensure all guest dietary requirements and special requests are catered for with precision and care.
• Control wastage and continually identify opportunities to reduce food waste.
• Oversee all bush dining, picnics, game-drive snacks, special events and other culinary experiences.
• Ensure all meals are presented fresh and to the required &Beyond standard.
• Review guest feedback regularly and implement improvements where required.
• Achieve and consistently maintain a minimum 95% food score in guest feedback.

Staff Management

• Provide disciplined, inspirational leadership and effective management of the Suyian kitchen team.
• Be a positive role model and maintain fair and consistent standards of discipline.
• Train, develop and motivate all levels of kitchen staff to consistently meet and exceed established standards.
• Conduct daily departmental meetings to align the team on guests, priorities and operational requirements.
• Identify talent within the team and actively promote retention, development and succession.
• Set clear performance expectations and monitor individual and departmental performance.
• Provide regular coaching, guidance and constructive feedback.
• Delegate responsibility appropriately to develop supervisors and junior team members.
• Ensure all kitchen staff are appropriately trained in food safety, health and hygiene.
• Ensure kitchen staff attend relevant training workshops and exchanges.
• Maintain high levels of professionalism, morale and teamwork.
• Manage staff performance, rosters, leave and attendance appropriately.
• Ensure disciplinary processes and documentation are managed in accordance with &Beyond policies and procedures.
• Ensure the kitchen team is informed of relevant lodge happenings, guest requirements and &Beyond updates.

Guest Delight

• Engage confidently and professionally with guests and actively invite feedback on food quality, presentation and service.
• Make personal contact with guests throughout their stay to understand their preferences and dietary requirements.
• Host and interact with guests to ensure they feel personally attended to.
• Actively respond to and resolve food-related guest concerns and complaints.
• Lead pre-service meetings with chefs and butlers to align teams on guest preferences, dietary requirements and special events.
• Work closely with the General Manager, Lodge Manager, Head Guide and other Heads of Department to deliver seamless guest experiences.
• Create memorable and innovative bush dining and special culinary experiences.
• Review guest feedback and identify opportunities for continuous improvement.
• Understand and embrace the requirements of working in a remote luxury safari environment.
• Live and breathe the &Beyond ethos.

SKILLS REQUIRED

• Excellent spoken and written English.
• Strong communication skills with guests, colleagues and team members.
• Exceptional culinary and food presentation skills.
• Strong leadership and people-management ability.
• Excellent organisational and administrative skills.
• Strong financial awareness and cost-control ability.
• Lateral thinking and problem-solving ability.
• Initiative and the ability to work independently.
• Ability to operate effectively in a remote environment.
• Strong attention to detail.
• Guest-focused and service-driven.
• Honest, professional and of high integrity.
• Proactive, motivated and career-driven.
• Computer literate.
• Commitment to &Beyond's world-class hospitality and service standards.

KNOWLEDGE REQUIRED

• Luxury hospitality and lodge operations.
• Food safety, hygiene and HACCP principles.
• Menu development, recipe costing and food-cost management.
• Stock control, procurement and remote logistics.
• Current international food trends and world cuisines.
• Sustainable food practices, local sourcing and waste reduction.
• The local environment and surrounding communities.
• Kenya and the East African safari environment.
• &Beyond company knowledge, values and sustainability philosophy.

PREVIOUS WORK EXPERIENCE REQUIRED

• Experience within the service industry in 5-star luxury establishments.
• A minimum of 5+ years' relevant experience as an Executive Chef or in a comparable senior culinary leadership position.
• Previous experience in a luxury safari lodge or similarly remote hospitality environment is highly advantageous.
• Demonstrated experience leading, training and developing a kitchen team.
• Strong experience in menu development, food costing, stock management and kitchen administration.
• A recognised culinary degree or diploma.
• A genuine passion for creating exceptional food and memorable guest experiences.