Purpose of Position

Reporting directly to the Food Experience Manager (FEM), the Chef Trainer acts as a support to culinary teams and individuals across the region to help them fulfil their potential within Wilderness while driving company processes, systems, standards, and culinary excellence. The role focuses on developing chefs, ensuring consistency across all camps, maintaining Wilderness Food Experience standards, and delivering exceptional guest experiences.

The Chef Trainer works closely with other trainers, operational teams, and camp management to ensure a consistent approach, training methodology, and operational standard in line with Wilderness expectations.

Key Responsibilities

Culinary Training & Development

• Train, mentor, and coach chefs, trainee chefs, and kitchen teams in food preparation, cooking techniques, recipe execution, and presentation standards.
• Deliver structured training programs and on-the-job coaching to improve culinary skills and operational performance.
• Assess training needs and create development plans for individual chefs and kitchen teams.
• Evaluate trainee performance and provide constructive feedback.
• Attend and facilitate external training programs and development initiatives when required.
• Develop staff skills and continuously motivate teams to improve performance and standards.         

Menu & Product Standards

• Ensure chefs consistently deliver the approved cycle menu to the required Wilderness standard.
• Train teams on recipe adherence, portion control, plating standards, and menu execution.
• Monitor menu implementation and provide feedback to the Food Experience Manager on menu performance and potential new dishes.
• Assist with recipe standardisation and menu development initiatives.
• Ensure food cost targets and portion standards are maintained.

Kitchen Operations & Quality Assurance

• Monitor food quality from preparation through to service and presentation.
• Conduct taste panels and food quality assessments during camp visits.
• Ensure stock rotation, inventory control, and storage procedures are followed.
• Monitor guest feedback and support camps in achieving or exceeding Food Experience targets.
• Identify areas for improvement and implement corrective action plans where required.
• Ensure F&B Managers and kitchen teams maintain clean, organised fridges, freezers, and storerooms.

Hygiene, Health & Safety

• Ensure compliance with all food safety, hygiene, health, safety, and HACCP requirements.
• Train teams on proper food handling, cleaning procedures, and sanitation standards.
• Conduct hygiene and kitchen audits and ensure corrective actions are implemented.
• Ensure kitchens, preparation areas, fridges, freezers, and storerooms remain clean, tidy, organised, and compliant at all times.

Asset Management & Infrastructure

• Train staff on the correct use, care, and maintenance of kitchen equipment and assets.
• Monitor kitchen equipment conditions and report maintenance requirements to the Food Experience Manager.
• Identify kitchen upgrade opportunities and equipment replacement requirements.
• Promote accountability for equipment care and breakages across all kitchen teams.
• Ensure kitchen assets are maintained and operated according to company standards.

Reporting & Administration

• Submit monthly training reports to the Food Experience Manager.
• Compile and submit month-end food statistics and operational reports.
• Maintain accurate training records, assessments, and development plans.
• Provide recommendations and action plans following camp visits, audits, and training interventions.

Leadership & Team Support

• Build strong working relationships with Executive Chefs, Head Chefs, Sous Chefs, F&B Managers, and camp management teams.
• Support underperforming teams through coaching, mentoring, and structured development plans.
• Promote a culture of accountability, professionalism, continuous improvement, and excellence.
• Act as a role model and ambassador for Wilderness values and Food Experience standards.
• Work collaboratively with fellow trainers to ensure consistent training delivery and operational standards across all camps.
• Assist teams in achieving operational and guest experience targets.

Competencies

• Outstanding communication and interpersonal skills.
• Strong leadership, coaching, and mentoring abilities.
• Ability to manage and work effectively within a team environment.
• Excellent written and verbal communication skills.
• Strong attention to detail and commitment to quality.
• High levels of energy, enthusiasm, and adaptability.
• Ability to inspire, motivate, and develop others.
• Strong organisational, planning, and administrative skills.
• Ability to manage priorities and meet set targets.
• Strong problem-solving and decision-making capabilities.
• Passion for hospitality, food excellence, and guest satisfaction.

 Qualifications & Experience

Essential

• Proven experience as a professional Chef with expertise across a variety of culinary techniques.
• Proven experience as a Chef Trainer, mentor, or culinary development specialist.
• Relevant culinary qualification or professional cookery certification.
• Strong understanding of food safety, hygiene, and HACCP requirements.
• Experience within luxury hospitality, lodge, hotel, or tourism operations.
• Strong communication, presentation, coaching, and mentoring skills.
• Ability to travel extensively and work within remote bush-based environments.

Preferred

• Formal training or assessor qualification.
• Previous experience within Wilderness or similar luxury safari operations.
• Experience in menu development, recipe standardisation, and culinary project implementation.
• Passion for teaching, guiding, and developing the next generation of culinary professionals.
   

Key Performance Indicators (KPIs)

• Consistent implementation of approved cycle menus across all camps.
• Improvement in guest food scores and overall guest satisfaction.
• Completion of scheduled training visits and development plans.
• Compliance with food safety, hygiene, and HACCP standards.
• Reduction in recurring food quality and operational issues.
• Improved accountability and operational standards within kitchen teams.
• Development and progression of culinary team members.
• Accurate and timely submission of training reports and food statistics.
• Improved kitchen organisation, cleanliness, and asset management.
• Achievement of regional Food Experience standards and objectives.