Background information about the job or company

Perched on a series of elevated platforms and walkways, our Lodge overlooks a natural animal watering hole where elephants gather for their morning drink as guests enjoy their own from private balconies. Under the protection of our local Maasai tribespeople, we take guests into the bush for exhilarating game drives or invite them to soar over the plains on hot-air balloon safaris. Working in this extraordinary environment requires dedication, creativity, and strong leadership to deliver exceptional culinary moments in the heart of the Serengeti.

Responsibilities or duties

Leadership & People Development (Start with the Heart / Elevate Your Craft)

• Coordinate the selection, training, development, and evaluation of kitchen employees and managers to ensure Four Seasons standards are consistently met.
• Provide strong, hands-on leadership with clear expectations, coaching, and regular performance feedback (formal and informal).
• Build a culture of warmth, care, and collaboration—living the Golden Rule in all interactions with guests and colleagues.
• Maintain organized administration of departmental records, including rosters, leave planning, onboarding, and employee documentation.
• Conduct daily briefings, monthly departmental meetings, and participate in operational meetings to ensure alignment and clear communication.
• Participate actively in the recruitment and selection of kitchen staff, ensuring talent is aligned with operational needs and Four Seasons culture.
• Ensure employee adherence to the Code of Conduct, grooming standards, and hygiene expectations as outlined in the Employee Handbook.
• Demonstrate a visible leadership presence in crunch times—“walking the talk.”

Culinary Operations & Quality Management (Elevate Your Craft / Be You)

• Assist in planning and developing menus for all outlets, ensuring creativity, seasonality, and consistency in all food offerings.
• Oversee proper preparation, production, and presentation of all dishes, ensuring compliance with Four Seasons standards.
• Establish and maintain control systems that ensure recipe accuracy, portion consistency, food quality, and purchasing specifications.
• Uphold the highest levels of sanitation, cleanliness, and food safety in accordance with Four Seasons guidelines and local regulations.
• Ensure all culinary tools, equipment, and workspaces are properly maintained, sanitized, and adequately stocked.
• Monitor and review operating procedures and standards, ensuring food preparation excellence and continuous improvement.

Financial Management & Efficiency (Lead with Purpose)

• Control labor and operational expenses through effective scheduling, budgeting, inventory control, and smart purchasing.
• Identify opportunities for cost efficiency without compromising quality, guest experience, or colleague engagement.
• Ensure accurate administration of food cost, waste control, and procurement processes through collaboration with Purchasing and Finance.

Communication & Coordination (Be You / Start with the Heart)

• Communicate clearly with employees and managers to ensure operational needs are met and service delivery flows seamlessly between departments.
• Actively participate in cross-department meetings, supporting communication between Culinary, F&B, Purchasing, Stewarding, P&C, Engineering, and other divisions.
• Maintain respectful, harmonious, and professional relationships with all colleagues and leaders.

Compliance & Safety

• Comply with Four Seasons Category One and Category Two Work Rules and all Standards of Conduct.
• Ensure all safety, HACCP, “Lead With Care,” and local regulatory standards are strictly followed by all kitchen staff.
• Promote a safe working environment by regularly reviewing risk assessments and ensuring proper use of PPE and equipment.

Qualifications or requirements

Education

• A degree in Culinary Arts or Hotel/Restaurant Management is preferred.
• Equivalent professional experience will be considered.

Skills & Abilities

• Strong working knowledge of Four Seasons standards, culinary production, menu design, and food safety systems.
• Ability to lead, motivate, and develop diverse teams in a multicultural environment.
• Proficiency in computer systems used in F&B operations (e.g., BirchStreet).
• Excellent communication skills with strong command of spoken and written English.
• Advanced technical skills in culinary production, kitchen organization, and high-volume service.

Experience needed

• Minimum of 2–5 years of culinary management experience at the department head or senior sous chef level in luxury hotels or high-end dining environments.
• Experience in remote or resort destinations is an added advantage.

• Coordinate the selection, training, development, and evaluation of kitchen employees and managers to ensure Four Seasons standards are consistently met.
• Provide strong, hands-on leadership with clear expectations, coaching, and regular performance feedback (formal and informal).
• Build a culture of warmth, care, and collaboration—living the Golden Rule in all interactions with guests and colleagues.
• Maintain organized administration of departmental records, including rosters, leave planning, onboarding, and employee documentation.
• Conduct daily briefings, monthly departmental meetings, and participate in operational meetings to ensure alignment and clear communication.
• Participate actively in the recruitment and selection of kitchen staff, ensuring talent is aligned with operational needs and Four Seasons culture.
• Ensure employee adherence to the Code of Conduct, grooming standards, and hygiene expectations as outlined in the Employee Handbook.
• Demonstrate a visible leadership presence in crunch times—“walking the talk.”
• Assist in planning and developing menus for all outlets, ensuring creativity, seasonality, and consistency in all food offerings.
• Oversee proper preparation, production, and presentation of all dishes, ensuring compliance with Four Seasons standards.
• Establish and maintain control systems that ensure recipe accuracy, portion consistency, food quality, and purchasing specifications.
• Uphold the highest levels of sanitation, cleanliness, and food safety in accordance with Four Seasons guidelines and local regulations.
• Ensure all culinary tools, equipment, and workspaces are properly maintained, sanitized, and adequately stocked.
• Monitor and review operating procedures and standards, ensuring food preparation excellence and continuous improvement.
• Control labor and operational expenses through effective scheduling, budgeting, inventory control, and smart purchasing.
• Identify opportunities for cost efficiency without compromising quality, guest experience, or colleague engagement.
• Ensure accurate administration of food cost, waste control, and procurement processes through collaboration with Purchasing and Finance.
• Communicate clearly with employees and managers to ensure operational needs are met and service delivery flows seamlessly between departments.
• Actively participate in cross-department meetings, supporting communication between Culinary, F&B, Purchasing, Stewarding, P&C, Engineering, and other divisions.
• Maintain respectful, harmonious, and professional relationships with all colleagues and leaders.
• Comply with Four Seasons Category One and Category Two Work Rules and all Standards of Conduct.
• Ensure all safety, HACCP, “Lead With Care,” and local regulatory standards are strictly followed by all kitchen staff.
• Promote a safe working environment by regularly reviewing risk assessments and ensuring proper use of PPE and equipment.

• Strong working knowledge of Four Seasons standards, culinary production, menu design, and food safety systems.
• Ability to lead, motivate, and develop diverse teams in a multicultural environment.
• Proficiency in computer systems used in F&B operations (e.g., BirchStreet).
• Excellent communication skills with strong command of spoken and written English.
• Advanced technical skills in culinary production, kitchen organization, and high-volume service.

• A degree in Culinary Arts or Hotel/Restaurant Management is preferred.
• Equivalent professional experience will be considered.