Requirements and responsibilities: 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 programsEnsure 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

• 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).
• High personal hygiene and presentation standards.
• Knowledge of health and safety regulations, kitchen audits, and compliance with local food legislation
• 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.