Key Responsibilities
Lead and inspire a brigade of chefs at a five-star luxury level.
Oversee operations in both South Africa (Waterberg) and Botswana.
Create innovative seasonal menus tailored to international guests and dietary requirements.
Participate in photo shoots with clients, showcasing culinary artistry.
Deliver food and wine pairings, five-course menus, and exceptional plating presentations.
Train and mentor your team in new menu rollouts on an ongoing basis.
Manage full back-of-house operations, including cost control, menu costings, stock taking, and kitchen administration.
Support the implementation of new systems (currently Excel-based) to streamline kitchen management.
Collaborate with lodge management and front-of-house teams to ensure seamless guest experiences.
Requirements
Previous Executive Chef experience in a five-star lodge or international fine-dining environment.
Strong leadership skills and ability to manage a culinary team across multiple properties.
Proven creativity and innovation in menu design and presentation.
Solid cost control and kitchen administration expertise.
Excellent knowledge of wine pairings, dietary requirements, and fine dining standards.
Own transport required - remote location with no public transport.
Open to working in a remote luxury lodge environment with flexible work cycles (either one day off per week or one full week off per month depending on circumstances).
Package
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