Executive Chef

Recruiter:

Wild Dreams Hospitality

Job Ref:

WDH002696/Dom.K

Date posted:

Friday, October 23, 2026

Location:

Private Game Reserve, South Africa

Salary:

R35,000

SUMMARY:
A collection of luxury lodges within a private Big Five game reserve in the Limpopo Lowveld is seeking an accomplished EXECUTIVE CHEF to lead its culinary operation.

POSITION INFO:
This role suits a seasoned culinary leader who can steer menus, budgets and kitchen teams across several lodges at once, balancing creativity with firm financial and food safety control. You will report to the General Operations Manager and lead the Head Chefs, so you need to be comfortable working in a remote bush setting and travelling between properties.

Core Criteria:

Formal culinary qualification from a recognised institution (e.g. City & Guilds, SA Chefs Association or a Culinary Arts Diploma)
Minimum 3 years’ experience as a senior or Executive Chef overseeing multiple outlets or properties
8 to 10 years’ experience in a high-end game lodge, luxury hotel or fine dining environment
Proven experience in menu creation, menu costing, food budgeting and financial reporting
Strong working knowledge of HACCP or similar hygiene and food safety standards
Valid driver’s licence and willingness to travel between lodges
Fluent in English (another local language is an advantage)
Strategic thinker with creativity, strong planning and organisational skills, and close attention to detail
Guest-focused approach
Comfortable working shifts, weekends and public holidays in a remote location with limited access to town

Core Responsibilities:

Lead culinary operations across all lodges, setting the direction for the kitchen and stewarding departments
Design and approve seasonal, signature and special event menus that make the most of local ingredients
Ensure menus cater for vegetarian, vegan, gluten-free and allergen-conscious guests
Develop and standardise recipes to keep quality consistent across properties
Refresh menus regularly using guest feedback, occupancy and seasonal availability
Build and manage annual kitchen and stewarding budgets, including food, labour and capital requirements
Monitor food cost percentages, menu costing and pricing, and act on monthly variances
Control portion sizes, production and wastage
Source from local producers and manage supplier relationships and purchasing across the reserve
Set stock par levels and oversee stock rotation and inventory accuracy
Lead, train and mentor Head Chefs and kitchen teams, and support succession planning
Work with lodge managers to train service staff on plate knowledge and presentation
Maintain HACCP compliance, run regular kitchen inspections and audits, and keep full training and food safety records
Monitor kitchen equipment, keep maintenance schedules on track and submit capital proposals as needed
Submit monthly reports on food cost, wastage, stock variances and team performance
Attend senior management meetings and keep Head Chefs and lodge management informed on menus, budgets and guest feedback

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