Executive Chef

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

KEY RESPONSIBILITIES

• 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

PACKAGE

• 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

LOCATION: Greater Kruger - Mpumalanga

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