Key Responsibilities:
Manage daily kitchen operations at both locations.
Create high-quality, innovative menus.
Ensure food safety and hygiene compliance.
Lead and train kitchen staff.
Control costs while maintaining premium quality.
Incorporate sustainable, locally sourced ingredients.
Eligibility Requirements:

5+ years as an Executive or Head Chef, ideally in luxury hospitality.
Culinary degree or formal training in international cuisine.
Strong leadership and team management skills.
Knowledge of food safety and HACCP procedures.
Experience in East Africa or remote luxury settings is a plus.
Ability to work in a multicultural, remote environment.