Executive Chef

SUMMARY:
A prestigious collection of luxury safari lodges in the Greater Kruger region is seeking an experienced and passionate Executive Chef to oversee the culinary operations across three exclusive lodges.
 
The successful candidate will be responsible for maintaining exceptional culinary standards, leading multiple kitchen teams, managing budgets and stock control, developing innovative menus, and ensuring a world-class dining experience for guests. This role is suited to a hands-on leader who thrives in a remote bush environment and is passionate about mentoring teams while delivering exceptional cuisine.

POSITION INFO:
REQUIREMENT: 

• RSA ID and legal residence essential
• Diploma or Degree in Professional Cookery, Culinary Arts, or equivalent qualification
• City & Guilds or equivalent certification advantageous
• Minimum 5–7 years' experience in a professional kitchen
• Minimum 3 years' experience as an Executive Chef or Senior Chef leading multiple kitchens
• Valid Food Safety/Hygiene Certificate with HACCP knowledge
• Valid Driver's Licence with the ability to drive between lodges, including at night
• Strong menu planning, costing, and budget management experience
• Proven experience with procurement, stock control, and food cost management
• Strong leadership, mentoring, and staff development skills
• Experience catering for special dietary requirements
• Computer literate, including Microsoft Excel for stock control and menu costing
• Highly organised, solution-driven, and able to perform under pressure
• Adaptable to remote bush living 

• Oversee culinary operations across multiple luxury safari lodges
• Design and cost innovative menus aligned with guest expectations and lodge budgets
• Ensure exceptional food quality, presentation, and consistency
• Manage procurement, stock control, stock rotation, and month-end stock takes
• Control departmental budgets and food costs
• Lead, mentor, train, and develop kitchen teams
• Conduct regular visits to each lodge to ensure operational and culinary standards are maintained
• Manage staff rosters, performance reviews, and disciplinary processes with management
• Ensure compliance with food safety, hygiene, health, and safety regulations
• Report kitchen maintenance requirements and ensure equipment is well maintained 

• R30,000 per month
• Live-in accommodation provided
• Meals and uniform included
• Provident Fund (5% CTC)
• 7 consecutive days off per month
• 21 consecutive days annual leave