Executive Chef
Bright Placements
Full-time
On-site
Mpumalanga, Mpumalanga, South Africa
- High personal hygiene and presentation standards.
- Knowledge of health and safety regulations, kitchen audits, and compliance with local food legislation.
- Menu design & costings for lodge dining (bush breakfasts, boma dinners, fine dining plating).
- Cost control, waste reduction, and ordering efficiency.
- Procurement & stock control with limited deliveries. Planning essential.
- Controlling the departmental budget by staying within the budget or motivating reasons for going over budget.
- Ensure that stock rotation is adhered to.
- Month end stock take, together with the stock controller.
- Team leadership of multi-cultural kitchen staff and trainees.
- Menu planning aligned with lodge budgets and guest expectations.
- Training and mentoring of junior chefs, interns, and all kitchen staff.
- Scheduling, delegation, and performance management.
- Calm under pressure, organized, and solution driven.
- Adaptable to remote living and bush conditions (limited connectivity, wildlife proximity, etc.).
- Passion for sustainability and local sourcing is often highly valued.
- Experience with special diets (vegan, gluten-free/celiac disease , etc.).
- Computer literacy - Excel for stock control, menu costing and Plus point.
- Training and mentorship experience and staff development programs
- Ensure that discipline is maintained in your department.
- Handle all disciplinary issues in conjunction with the Resident Manager.
- Visit Camps at least twice a week and see that standards are being kept up.
- Be on the “floor” on a regular basis and ensure that buffets are replenished and looking fresh.
- Draw up leave roster for the staff in your department.
- Performance management: monitor staff performance and provide feedback.
- Ensure kitchen equipment faults are reported to the maintenance manager.
- Valid driver’s licence and able to drive at night between camps when required
- Diploma or degree in Professional Cookery, Culinary Arts, or equivalent from a recognized institution.
- City & Guilds or equivalent certification preferred.
- Minimum 5–7 years’ professional kitchen experience, with at least 3 years in a senior or executive chef role.
- Valid Food Safety/Hygiene Certificate (HACCP knowledge essential).
- Accommodation – Position is live in.
- Full package to be discussed on interview.
- Compulsory provident fund of 5% (CTC)
- Uniform and Meals included.
- 7 consecutive days off per month & 21 consecutive days annual leave
- Contactable references of at least 3 managers – portfolio photo of authenticity will be verified.