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Head Chef | Luxury Lodge | Botswana Salary: Negotiable DOE Kendrick Recruitment is seeking a skilled and experienced Head Chef to lead the culinary operations at a luxury lodge in Botswana. This senior position is responsible for managing all kitchen sections, overseeing staff, maintaining food quality and hygiene standards, and ensuring an exceptional dining experience for guests. The role also includes strategic planning, staff development, and operational oversight. Key Responsibilities: Manage the kitchen and all culinary sections, ensuring high standards of food quality, presentation, and hygiene Design and implement menus in line with the lodge’s culinary concept Supervise the production and service of food, including portion control and waste management Oversee staff canteen operations, ensuring nutritious and sufficient meals for all staff Monitor equipment and product care, minimising breakage and maintaining operational efficiency Administer orders to avoid shortages and minimise wastage Prepare pastry items as required, including breads, croissants, Danish pastries, ice-creams, sorbets, cakes, biscuits, and desserts Conduct effective handovers between shifts to ensure operational continuity Implement and maintain health, safety, and hygiene procedures to the highest standard Engage with guests where appropriate to enhance the dining experience Identify and mitigate potential risks within the kitchen Operate the kitchen cost-effectively within agreed budgets Communicate and collaborate with other departments to meet guest needs and operational requirements Train; mentor, and develop kitchen staff, supporting succession planning and multi-skilling initiatives Support sustainability initiatives and environmental practices within the lodge Perform additional tasks as reasonably requested to support the business and operational objectives Skills & Experience: 3-year Chef qualification or a minimum of 4 years’ experience in a similar leadership role Strong understanding of food costs and kitchen budgeting Wide culinary knowledge with the ability to design menus Awareness of dietary requirements and special requests Ability to train, manage, and lead a team effectively Knowledge of labour law, disciplinary procedures, and staff management Understanding of hygiene protocols, kitchen equipment, and safety procedures Familiarity with cleaning methods, firefighting equipment, and first aid Good computer literacy and administrative skills Excellent communication and interpersonal skills Strong time management, organisational, and physical stamina Passion for the hospitality industry and commitment to professional growth The ideal candidate is a proactive and disciplined culinary leader with strong management skills, attention to detail, and a commitment to delivering outstanding guest experiences. Interested candidates are invited to submit their CV to apply for this opportunity.
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