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Job Summary
Luxury Game Lodge based in the Waterberg is looking for an Executive Chef to lead and manage all kitchen operations ; ensuring exceptional culinary experiences ; operational efficiency; and adherence to the highest food quality, hygiene ; and presentation standards expected within a luxury hospitality environment . Duties: Operations Management: Oversee all kitchen operations, including restaurant dining, bush dining experiences, functions, and special events. Ensure smooth daily kitchen operations during all meal services. Maintain exceptional food quality, consistency, and presentation standards. Develop and implement innovative menus aligned with guest expectations and lodge standards. Ensure efficient kitchen workflow and operational excellence. Guest Experience: Deliver consistently exceptional culinary experiences for all guests. Accommodate special dietary requirements and guest preferences professionally. Engage with guests where necessary to enhance the dining experience. Work closely with the Food & Beverage team to ensure seamless service delivery. Team Leadership & Development: Lead; motivate, and manage all kitchen staff. Conduct ongoing training on food preparation, plating, hygiene, and kitchen procedures. Manage staff performance, conduct appraisals, and implement development plans. Foster a culture of teamwork, discipline, accountability, and excellence within the kitchen brigade. Financial & Stock Control: Manage food cost percentages and departmental budgets effectively. Oversee stock control, ordering, and inventory management. Minimise wastage and implement cost-saving initiatives without compromising quality. Ensure accurate stock rotation and proper storage procedures. Health; Safety & Compliance: Ensure compliance with all food safety, hygiene, and health regulations. Maintain cleanliness and sanitation throughout all kitchen areas. Ensure proper food handling, storage, and preparation practices. Enforce kitchen safety standards and procedures at all times. Administration & Reporting: Prepare reports on food costs, stock usage, and kitchen performance. Manage kitchen rosters, leave schedules, and staffing requirements. Ensure all Standard Operating Procedures (SOPs) are implemented and maintained. Coordinate effectively with all lodge departments to ensure smooth operations. Requirements: Grade 12 or equivalent Culinary Diploma or relevant Chef qualification Minimum 5–7 years’ experience in professional kitchen operations At least 3 years’ experience in a senior culinary leadership role, preferably within a luxury lodge or hotel environment Strong knowledge of international cuisine, plating, food trends, and kitchen management Experience in stock control, budgeting, and food cost management
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