Regional Chef Trainer

About the role

The Regional Chef Trainer will lead culinary excellence across &Beyond lodges in East Africa. This role focuses on menu innovation, food styling, and elevating guest dining experiences while training and mentoring chef teams.

Key responsibilities

• Revise the complete 7‑day menu for all lodges according to the Food Styling Guide and approved recipes.
• Develop and update special dietary menus and creative bush‑banquet concepts.
• Train chefs on food presentation, storytelling, and local produce highlights.
• Stay current with food trends and create new menus and recipes to upgrade service.
• Coach chefs on menu costing, kitchen controls, and waste management.
• Communicate with chefs, camp managers, HODs, lodge managers and suppliers to ensure standards.
• Promote local procurement and collaborate with the procurement team on supplier development.
• Provide input on projects, budgets, and styling guide updates.
• Host annual Food Fundi Workshops and encourage chef exchange programs.
• Support staff development, performance tracking and promotion pathways.

Required profile

• Higher Diploma in Culinary Arts or a related field.
• Excellent communication and organisational abilities.
• Proactive, honest, and driven with strong initiative.
• Commitment to world‑class hospitality and service standards.

Required skills

• Menu development
• Recipe creation
• Food styling
• Cost control
• Kitchen waste management
• Staff training and mentorship
• Dietary requirements liaison
• Local procurement coordination
• Beverage program development
• Workshop facilitation