Executive Chef

The successful candidate will be responsible for overseeing daily kitchen operations, menu development, staff leadership, food quality, stock control, and maintaining the highest standards of hygiene, presentation, and guest satisfaction across all dining experiences.

Candidate Responsibilities:

• Oversee all kitchen operations including restaurant dining, bush dining experiences, functions, and special events
• Ensure smooth daily kitchen operations during all meal services
• Maintain exceptional food quality, consistency, and presentation standards
• Develop and implement innovative menus aligned with guest expectations and luxury lodge standards
• Ensure efficient kitchen workflow and operational excellence at all times
• Deliver exceptional culinary experiences for all guests
• Accommodate special dietary requirements and guest preferences professionally
• Engage with guests where necessary to enhance the overall dining experience
• Work closely with the Food & Beverage team to ensure seamless service delivery
• Lead, train, mentor, and manage all kitchen staff
• Conduct ongoing training on food preparation, plating, hygiene, and kitchen procedures
• Manage staff performance, appraisals, and development plans
• Foster a positive and disciplined kitchen culture focused on teamwork and excellence
• Manage food costs, stock control, ordering, and inventory management
• Minimise wastage and implement cost-saving measures without compromising quality
• Ensure accurate stock rotation and proper storage procedures
• Ensure compliance with all food safety, hygiene, and health regulations
• Maintain cleanliness and sanitation standards throughout all kitchen areas
• Enforce proper food handling, storage, and preparation procedures
• Prepare reports on food costs, stock usage, and kitchen performance
• Manage kitchen rosters, leave schedules, and staffing requirements
• Ensure all Standard Operating Procedures (SOPs) are implemented and maintained
• Coordinate effectively with all lodge departments to ensure smooth operations

Core Criteria:

• Grade 12 (Matric) or equivalent
• Formal Culinary Diploma or relevant chef qualification
• Minimum 57 years experience within professional kitchen operations
• Minimum 3 years experience in a senior culinary leadership role within a luxury lodge or hotel environment preferred
• Strong knowledge of international cuisine, plating, food trends, and kitchen management
• Experience with stock control, budgeting, and food cost management
• Strong leadership, organisational, communication, and problem-solving skills
• Excellent understanding of food safety, hygiene, and kitchen compliance standards
• Ability to work independently and under pressure within a remote hospitality environment
• Passion for high-quality cuisine and exceptional guest experiences
• High attention to detail and commitment to luxury hospitality standards

This is a live-in position.