Qualifications & Experience
Diploma/Degree in Professional Cookery, Culinary Arts, or related field.
City & Guilds or equivalent certification advantageous.
5–7 years’ professional kitchen experience, with 3+ years in a senior or executive chef role.
Valid Food Safety/Hygiene Certificate (HACCP knowledge essential).
Strong knowledge of health & safety regulations, kitchen audits, and compliance with local food legislation.
Culinary & Operational Responsibilities
Menu design and costing for lodge dining (bush breakfasts, boma dinners, fine dining, etc.).
Cost control, waste reduction, procurement, and stock management with limited delivery cycles.
Ensure proper stock rotation and complete month-end stock takes with the stock controller.
Maintain departmental budgets, providing motivation for any variances.
Oversee kitchen equipment maintenance and log any faults with the maintenance manager.
Ensure high standards of hygiene, presentation, and compliance at all times.
Leadership & Management
Lead a multicultural team of chefs, trainees, and kitchen staff.
Develop and implement training and mentorship programs.
Schedule staff, delegate tasks, and manage performance.
Handle disciplinary matters in collaboration with the Resident Manager.
Prepare leave rosters and manage staff performance and development.
Conduct regular lodge visits (minimum twice weekly) to ensure consistent standards.
Be present on the floor to ensure buffets and meal presentations remain fresh and well-maintained.
Guest & Lodge Environment
Calm, organized, and solution-driven under pressure.
Able to adapt to remote bush environments (limited connectivity, wildlife proximity, etc.).
Passion for sustainability and local sourcing is highly valued.
Experience with special dietary requirements (vegan, gluten-free, celiac, etc.).
Computer literate: Excel (stock control & costings) and PlusPoint.
Valid driver’s license and ability to drive between camps at night when required.
Live-in accommodation.
Full package to be discussed during the interview.
Compulsory provident fund contribution: 5% (CTC).
Uniform and meals included.
7 consecutive days off per month.
21 consecutive days annual leave.
Minimum of 3 contactable managerial references (photo verification required).