An Executive Chef at a luxury 5-star game lodge in the Waterberg is responsible for leading the entire kitchen operation, delivering exceptional culinary experiences, maintaining luxury hospitality standards, and managing food cost and kitchen staff effectively. Duties and ResponsibilitiesKitchen & Culinary ManagementOversee all kitchen operations across the lodgeDesign and develop seasonal and luxury dining menusEnsure exceptional food quality, presentation, and consistencyPrepare fine dining meals in line with 5-star standardsCater for special dietary requirements and guest preferencesMaintain high levels of creativity and innovation in menu planningConduct food tastings and quality checksStaff ManagementLead, train, mentor, and supervise kitchen brigadeManage Chef de Partie, Sous Chefs, Pastry Chefs, and kitchen assistantsConduct staff performance management and trainingEnsure staff adhere to hygiene and safety proceduresCreate kitchen rosters and manage leave schedulesStock & Cost ControlManage food ordering and supplier relationshipsControl food cost percentages and wastageConduct monthly stock takes and inventory controlEnsure proper storage and rotation of stock (FIFO)Monitor kitchen budgets and expensesHygiene & ComplianceEnsure compliance with health and safety regulationsMaintain HACCP and food safety standardsEnsure cleanliness and organisation of all kitchen areasOversee equipment maintenance and kitchen inspectionsGuest ExperienceInteract with guests where requiredDeliver personalised dining experiencesHandle guest feedback and special requests professionallyAssist with bush dinners, boma dinners, and special eventsAdministrationMaintain recipe files and costing sheetsCompile kitchen reports and stock reportsAssist with budgeting and forecastingEnsure all kitchen administration is up to date

Qualifications

• Diploma or Certificate in Professional Cookery or Culinary Arts
• Qualification from a recognised culinary institution preferred
• Food Safety/HACCP certification advantageous
• Valid driver’s licence may be preferred for remote lodge environments

 
Experience Required

• 5–10 years’ experience in professional kitchens
• Previous experience as an Executive Chef or Senior Sous Chef in a luxury lodge or hotel
• Strong fine dining and plated service experience
• Experience within 5-star game lodges or remote hospitality environments highly advantageous
• Experience managing large kitchen teams and multiple dining outlets preferred

 
Key Skills and Competencies

• Strong leadership and team management skills
• Excellent culinary and plating abilities
• Creativity and menu development skills
• Strong food costing and stock control knowledge
• Excellent organisational and multitasking abilities
• Ability to work under pressure
• Passion for luxury hospitality and guest service
• Knowledge of international cuisine trends
• Strong communication and interpersonal skills

 
Working Environment

• Remote bush/lodge environment
• Live-in position commonly offered
• Long hours including weekends and public holidays
• May involve split shifts and bush dining events