Sous Chef – Luxury Lodge

About the role

We are looking for an experienced Sous Chef to support the Head Chef in daily kitchen operations at a luxury lodge in the Maasai Mara. The role combines leadership of the kitchen team with a strong focus on sustainability, guest satisfaction and strict food safety standards.

Key responsibilities

• Assist the Head Chef in managing kitchen operations to ensure smooth and efficient service.
• Lead the kitchen and canteen teams, maintaining professionalism and high standards.
• Monitor food budgets, control costs and manage stock using FIFO principles.
• Ensure compliance with health, safety and HACCP hygiene protocols.
• Handle food orders, inventory, and adapt menus to improve service quality.
• Train, mentor and schedule kitchen staff while maintaining discipline.

Required profile

• Extensive knowledge of food preparation and kitchen operations, preferably in a luxury lodge or hospitality setting.
• Familiarity with HACCP and other food safety regulations.
• Experience in menu planning, budgeting, stock control and staff scheduling.
• At least two years of relevant experience in a hospitality kitchen.
• Passion for creating high‑quality food and delivering memorable guest experiences.

Required skills

• Strong leadership and team‑management abilities.
• Excellent organizational skills for day‑to‑day kitchen coordination.
• Good financial knowledge to manage budgets and costs.
• Problem‑solving and multitasking capabilities in a fast‑paced environment.