Executive Chef – Botswana

Location

Various locations within Botswana

Job Type

Permanent, full-time

Primary Industry

Travel, Leisure, Tourism and Hospitality

Secondary Industry

Travel, Leisure, Tourism and Hospitality

Job Description

The Executive Chef leads all culinary operations within the establishment, ensuring the delivery of exceptional food quality and presentation that aligns with the brand’s standards and customer expectations. The role involves managing kitchen staff, overseeing menu planning, maintaining food safety and hygiene standards, controlling budgets, and sourcing quality ingredients. The Executive Chef collaborates closely with management to develop innovative culinary concepts that enhance the dining experience and contribute to the overall success of the hospitality venue.

Key Duties and Responsibilities

• Plan, direct and coordinate all food preparation and culinary activities within the kitchen.
• Develop and design menus that reflect the venue’s style, meet customer expectations, and consider seasonal availability of ingredients.
• Maintain and enforce strict hygiene, health and safety standards in compliance with local regulations and company policies.
• Supervise, train and motivate kitchen staff to ensure high performance and continuous professional development.
• Manage kitchen inventory, control food costs, and minimise waste to optimise profitability.
• Source and establish relationships with suppliers to obtain the best quality ingredients at competitive prices.
• Monitor and ensure consistency in food quality, presentation and portion control.
• Collaborate with front-of-house teams to ensure smooth service and exceptional guest experience.
• Develop and implement standard operating procedures and culinary policies.
• Stay informed of current culinary trends and innovations to continuously enhance the menu and kitchen operations.
• Prepare reports on kitchen performance, food costs, and staff management for senior management review.
• Ensure compliance with all food safety and hygiene legislation applicable within Botswana.

Required Qualifications

• Professional culinary qualification from a recognised institution.
• Certification in food safety and hygiene.

Education

• Minimum of a diploma or degree in culinary arts, hospitality management or a related field is preferred.

Experience

• Proven experience of at least five years in a senior culinary role within a reputable hospitality establishment.
• Demonstrable experience managing a kitchen team and overseeing large-scale food operations.
• Experience within the travel, leisure, tourism or hospitality sectors is highly desirable.
• Experience working in an international or diverse cultural environment is advantageous.

Knowledge and Skills

• In-depth knowledge of culinary techniques, food preparation, and presentation.
• Strong leadership and people management skills.
• Excellent organisational and time management skills.
• Ability to manage budgets and control costs effectively.
• Sound understanding of health and safety regulations relevant to food service.
• Ability to work under pressure and maintain high standards during busy service periods.
• Strong communication skills, both verbal and written.
• Proficiency in menu design and development.
• Ability to adapt cuisine to suit diverse customer preferences and dietary requirements.

Preferred Qualifications

• Advanced culinary qualifications or certifications.
• Experience with sustainable and locally sourced ingredients.
• Familiarity with modern kitchen technology and software.
• Knowledge of regional cuisine and traditional Botswana culinary practises.
• Additional language skills relevant to the region.

Working Conditions

• The role requires working full-time hours, including early mornings, evenings, weekends and public holidays as business demands.
• The working environment is fast-paced and requires standing for extended periods.
• The Executive Chef may be required to travel within Botswana or occasionally to other locations for training or supplier visits.
• This position involves physical activity including lifting, bending and manual handling.
• Adherence to uniform and personal protective equipment requirements is mandatory for health and safety.
• 3 months on 1 month off
• accomodation provided
• meals provided
• Laundry services