Head Chef

Mid career (3 to 5 years of experience)

Akagera Management Company 

HEAD CHEF – AP MOBILE CAMP VACANCY ANNOUNCEMENT

Akagera Management Company Ltd (AMC) was created through a partnership between African Parks and Rwanda Development Board (RDB) to manage Akagera National Park. 

African Parks will host the AP Mobile Camp at Akagera National Park to support various African Parks programmes and events including Leadership Workshops, the African Parks General Management Meeting, and other conservation-related workshops and trainings. Therefore, Akagera Management Company Ltd (AMC) is seeking dynamic, motivated, reliable, and experienced candidate to fill the Head Chef Position to support the AP Mobile Camp operations on a Full-time contract. 

Job Title 

Head Chef 

Reporting To 

Mobile Camp Manager/AP-X F&B Manager 

Location 

AP Mobile Camp, Akagera National Park, Rwanda 

Employment Type 

Full-Time Residential Posi 

Position Summary 

The Head Chef is responsible for the overall management and operation of the camp kitchen, ensuring the consistent delivery of high-quality, safe, and nutritious meals for guests, staff, and special events. The role requires strong culinary skills, leadership ability, cost control, menu planning expertise, and the ability to work in a remote wilderness environment with limited resources. 

The Head Chef will lead the kitchen team, maintain food safety standards, manage stock and purchasing requirements, and ensure an exceptional dining experience that reflects the standards of the Mobile Camp operation. 

Key Responsibilities 

Culinary Operations 

• Plan and prepare high-quality meals for guests, staff, and special functions. 
• Develop varied and balanced menus suitable for international visitors and diverse dietary requirements. 
• Maintain consistently high standards of food presentation and quality. 
• Ensure meals are prepared and served according to scheduled meal times. 
• Accommodate dietary restrictions, allergies, and special guest requests. 
• Monitor portion control and food wastage.

Kitchen Management 

• Supervise and coordinate all kitchen staff. 
• Train and mentor cooks, assistants, and kitchen stewards. 
• Develop staff duty rosters in coordination with camp operations. 
• Maintain discipline, teamwork, and professional conduct within the kitchen. 
• Ensure proper handover procedures between shifts. 

Food Safety and Hygiene 

• Ensure compliance with all food safety, hygiene, and sanitation standards. 
• Maintain clean and organized kitchen, storage, and food preparation areas. 
• Monitor food temperatures and safe storage practices. 
• Ensure correct handling of perishable goods. 
• Conduct regular cleaning inspections of kitchen facilities and equipment. 

Stock Control and Procurement 

• Manage food inventory and stock levels. 
• Prepare accurate food orders and forecast requirements. 
• Conduct regular stock counts and inventory reconciliations. 
• Minimize spoilage, losses, and wastage. 
• Monitor food costs and report significant variances. 

Budget Control 

• Operate within approved food cost budgets. 
• Identify opportunities for cost savings without compromising quality. 
• Maintain records of kitchen expenditure and stock consumption. 

Equipment and Maintenance 

• Ensure kitchen equipment is used correctly and maintained in good working order. 
• Report equipment faults promptly. 
• Monitor fuel, gas, refrigeration, and generator-dependent kitchen systems. 

Guest Experience 

• Maintain a positive and professional presence around guests. 
• Engage with guests where appropriate regarding menu preferences and dietary needs. 
• Ensure meals contribute positively to the overall guest experience. 
• Assist with special events, bush dinners, braais, and VIP functions when required.

Minimum Requirements

Education 

• Formal culinary qualification or recognized chef certification preferred. 

Experience 

• Minimum 5 years' experience in professional food service operations. 
• Minimum 2 years in a senior chef or kitchen management role. 
• Experience in remote camps, lodges, safari camps, field operations, or hospitality environments is highly advantageous. 

Skills and Competencies 

• Strong leadership and supervisory skills. 
• Excellent culinary and menu-planning abilities. 
• Strong food safety and hygiene knowledge. 
• Inventory and cost-control experience. 
• Ability to work under pressure and meet deadlines. 
• Good organizational and communication skills. 
• Ability to adapt to changing guest numbers and operational requirements. 
• Physically fit and capable of working in a remote camp environment. 
• Good level of spoken and written English 
• French language skills are a plus. 
• Use and knowledge of local ingredients and preparations. 

Working Conditions 

The Head Chef position is based in a remote mobile camp located within Akagera National Park. The successful candidate must be willing and able to work under the following conditions: 

• Accommodation is provided in a canvas safari tent. 
• Ablution facilities are shared with camp staff. 
• The camp is located in an unfenced wilderness area with free-roaming wildlife. 
• Staff must comply with all camp safety and wildlife protocols. 
• Daily interaction with environmental conditions such as dust, heat, rain, insects, and wildlife should be expected. 
• Electricity and communications may be limited or dependent on generators and solar systems. 
• Working hours are operationally driven and may include early mornings, evenings, weekends, and public holidays. 
• Days off are scheduled according to guest occupancy levels, camp operational requirements, and activity schedules, rather than traditional fixed weekly off-days. 
• Extended periods in camp may be required during peak operational periods.
• Staff are expected to maintain professional conduct and contribute positively to camp life while living and working in close proximity to colleagues. 

Performance Indicators 

The Head Chef will be evaluated against: 

• Guest satisfaction with food quality and presentation. 
• Food safety and hygiene compliance. 
• Kitchen cleanliness and organization. 
• Food cost management. 
• Stock accuracy and inventory control. 
• Staff development and kitchen team performance. 
• Ability to deliver meals efficiently during varying occupancy levels. 
• Compliance with operational and safety procedures. 

HOW TO APPLY 

Interested candidate should submit their application no later than 20th October 2026. Please click on the “Apply” button to complete your application.

Interested candidates should also submit the following documents in a single PDF file: 

• Application letter addressed to the AP Mobile Camp Manager specifying the position applied for 
• Updated Curriculum Vitae (CV) including three (3) professional references with their contact details
• Academic certificates and certificates of competence
• Copy of ID
• Criminal record 
• Medical certificate
• Any additional supporting documents
• Ps: The recruited candidate will start with immediate effect

All documents should be submitted in scanned soft copies in PDF format (preferably as one document) and named after your name and position applied for. Example: Name – Head Chef – AP Mobile Camp 2026 

Please note that only candidates with the needed qualifications and relevant experience will be shortlisted. If you do not hear from us within one week after the submission deadline, know that you have not been shortlisted. 

Note: Due to the remote and demanding nature of a mobile safari camp operation, flexibility, resilience, self-motivation, and a positive attitude are considered essential requirements for this position.