Regional Chef Trainer

About the role

The Regional Chef Trainer will lead culinary excellence across all &Beyond lodges in East Africa. You will design, update, and train staff on menus, dietary options, and food presentation to ensure world‑class guest experiences.

Key responsibilities

• Revise the complete 7‑day menu and special dietary menus for every lodge, following the Food Styling Guide.
• Develop and deliver creative bush‑banquet training and food presentation workshops.
• Train chefs on menu costing, kitchen controls, waste management, and local procurement.
• Collaborate with camp managers, HODs, suppliers, and the regional training team to maintain consistent kitchen standards.
• Host annual Food Fundi Workshops, encourage chef exchange programs, and support academy training.
• Provide input on projects, budgets, and styling guide updates while aligning with &Beyond food strategies.
• Gather and act on guest feedback related to food & beverage.

Required profile

• Higher Diploma in Culinary Arts or a related hospitality qualification.
• Strong communication skills with guests, chefs, and management.
• High organisational ability, lateral thinking, and initiative.
• Commitment to world‑class hospitality standards, honesty, integrity, and a proactive attitude.

Required skills

• Menu development and costing
• Food styling and presentation
• Dietary menu creation
• Kitchen controls and waste management
• Bush‑banquet training
• Local procurement coordination

What we offer

• Opportunity to travel across iconic East African lodges.
• Professional development through regional workshops and chef exchange programs.
• Dynamic work environment focused on sustainability and guest delight.