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Executive Chef – Luxury Lodge ? Zambezi Region, Namibia An exciting opportunity for a creative and operationally strong Executive Chef to join a new remote luxury tented camp lodge in the Zambezi Region. Located along the Kwando River, the lodge is positioned within a remote landscape The role requires a hands-on culinary leader with experience in luxury safari, remote hospitality environments, staff development, menu engineering, and cost control. Local applicants and valid work permit holders are preferred; however experienced expatriate candidates are welcome to apply. The Executive Chef will be responsible for the overall management and operation of the kitchen Key Duties and Responsibilities Oversee all kitchen operations and food production Design and develop creative menus suited to the establishment and target market Ensure high standards of food quality, presentation, and consistency Manage food costing, budgeting, and stock control Monitor and control food waste and kitchen expenses Supervise; train, and motivate kitchen staff Create staff rosters and manage kitchen scheduling Ensure compliance with health, hygiene, and food safety regulations Maintain cleanliness and organization of all kitchen areas Order supplies and negotiate with suppliers and vendors Manage inventory and stock rotation procedures Ensure guest dietary requirements and special requests are accommodated Develop and standardise recipes and kitchen systems Work closely with management to improve guest satisfaction and profitability Introduce seasonal menus and innovative culinary concepts Ensure proper maintenance and use of kitchen equipment Conduct regular quality checks and kitchen inspections Assist with recruitment and performance management of kitchen staff Maintain strong communication between kitchen and front-of-house teams Requirements and Qualifications Formal culinary qualification or diploma in Professional Cookery/Culinary Arts Minimum 5–8 years’ experience in professional kitchens At least 3 years’ experience in a senior management or Executive Chef role Experience within hotels, lodges, resorts, or fine-dining establishments preferred Strong knowledge of food costing and kitchen financial management Experience with menu planning and recipe development Knowledge of HACCP, food safety, and hygiene standards Ability to manage large kitchen teams under pressure Excellent leadership and communication skills Strong organisational and time-management abilities Ability to work long hours, weekends, and public holidays Computer literacy for stock systems, reporting, and administration Experience in remote lodge operations is advantageous in Namibia Knowledge of international cuisine and modern food trends Valid work permits/documentation if applying internationally Desired Skills Leadership and team development Creativity and innovation Attention to detail Problem-solving ability Budget and cost control Menu engineering Staff training and mentoring Customer service focus Adaptability and flexibility Strong operational management Experience in the following areas will be valued: Bush dining and outdoor catering Sustainable and locally sourced ingredients International guest expectations Multi-cultural kitchen teams To apply please send your full up to date cv with your professional head and shoulder photo, copies of all qualifications and food portfolio
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