Executive Chef

SUMMARY:

• High personal hygiene and presentation standards.
• Knowledge of health and safety regulations, kitchen audits, and compliance with local food legislation.
• Menu design & costings for lodge dining (bush breakfasts, boma dinners, fine dining plating).
• Cost control, waste reduction, and ordering efficiency.
• Procurement & stock control with limited deliveries. Planning essential.
• Controlling the departmental budget by staying within the budget or motivating reasons for going over budget.
• Ensure that stock rotation is adhered to.
• Month end stock take, together with the stock controller.
• Team leadership of multi-cultural kitchen staff and trainees.
• Menu planning aligned with lodge budgets and guest expectations.
• Training and mentoring of junior chefs, interns, and all kitchen staff.
• Scheduling, delegation, and performance management.
• Calm under pressure, organized, and solution driven.
• Adaptable to remote living and bush conditions (limited connectivity, wildlife proximity, etc.).
• Passion for sustainability and local sourcing is often highly valued.
• Experience with special diets (vegan, gluten-free/celiac disease , etc.).
• Computer literacy - Excel for stock control, menu costing and Plus point.
• Training and mentorship experience and staff development programs
• Ensure that discipline is maintained in your department.
• Handle all disciplinary issues in conjunction with the Resident Manager.
• Visit Camps at least twice a week and see that standards are being kept up.
• Be on the “floor” on a regular basis and ensure that buffets are replenished and looking fresh.
• Draw up leave roster for the staff in your department.
• Performance management: monitor staff performance and provide feedback.
• Ensure kitchen equipment faults are reported to the maintenance manager.
• Valid driver’s licence and able to drive at night between camps when required

POSITION INFO:

• Diploma or degree in Professional Cookery, Culinary Arts, or equivalent from a recognized institution.
• City & Guilds or equivalent certification preferred.
• Minimum 5–7 years’ professional kitchen experience, with at least 3 years in a senior or executive chef role.
• Valid Food Safety/Hygiene Certificate (HACCP knowledge essential).

• Accommodation – Position is live in.
• Full package to be discussed on interview.
• Compulsory provident fund of 5% (CTC)
• Uniform and Meals included.
• 7 consecutive days off per month & 21 consecutive days annual leave
• Contactable references of at least 3 managers – portfolio photo of authenticity will be verified.