About the position
Our Client is looking for a Executive Chef to Join their team
Location: Botswana
Company Overview
The company is built on the strength of remarkable people who give passionately to their roles, work tirelessly, and place the guest experience at the core of daily focus while caring deeply about the sustainability of communities and the environment. Every individual contributes significantly to success and impact on the world, regardless of role or function. For this reason, team members are selected carefully, as they are the strength and future of the company.
Position Overview
An experienced and creative Executive Chef is required to oversee the kitchen at Sandibe Okavango Safari Lodge. This senior-level role involves leading and training all chefs, ensuring consistent delivery of high-quality cuisine, catering for special dietary needs, and upholding brand food standards at all times. The position requires independence, innovation, and proven experience in luxury lodges or villas within Africa.
Key Outputs
Administration
- Cost management oversight.
- Ordering and purchasing with consideration of remote logistics.
- Strong knowledge of products, local suppliers, pricing, and stock levels.
- Monthly stock takes and reporting of broken, unsafe, or unusable equipment.
- Submission of monthly reports to Chef Trainer and Lodge Manager.
- Preparation of kitchen rosters, schedules, and accurate personnel administration.
Food Safety & Hygiene
- Consistent adherence to hygiene standards and dietary requirements.
- Maintenance of cold chain integrity.
- Strict compliance with HACCP principles.
- Adequate stock of cleaning materials and safe use of chemicals.
- Proper storage and labelling of food items.
- Preventative maintenance with strong stock rotation controls.
- Cleanliness of vehicles and containers used for food transport.
- Restricted kitchen access and proper key accountability.
- Compliance with safety procedures and grooming standards for kitchen staff.
Menu Planning & Execution
- Preparation of 7-day menus aligned with Food Styling Guide and approved by Food Fundi.
- Review of staffing levels to balance guest service, operational needs, and financial objectives.
- Active involvement in menu development and accurate dish costing.
- Creation of decorative food presentations and displays.
- Assurance of consistent quality, correct handling, and temperature of all food.
- Maintenance of equipment in compliance with Botswana health standards and international food operation guidelines.
- Promotion of local suppliers and “farm-to-fork” practices.
- Effective control of wastage.
- Training and implementation of kitchen standards.
- Alignment with current food trends and global cuisines.
- Delivery of consistently high food scores (95%+).
- Regular checks of all food services, including buffets and game-drive snacks.
- Creative bush banqueting, picnics, and drink stops with proper checklists.
Staff Management
- Role model for discipline, fairness, and professionalism.
- Training, motivation, and development of all kitchen staff to maintain world-class standards.
- Coaching in recipe preparation and cuisine innovation.
- Clear performance standards with consistent monitoring and feedback.
- Delegation of responsibilities to encourage growth and accountability.
- Comprehensive training in health, hygiene, and hospitality service.
- Staff encouraged to attend workshops, training exchanges, and upskilling opportunities.
- Compliance with company operational standards and policies for discipline and performance management.
- Consistent updates to staff regarding lodge operations and organizational initiatives.
Guest Experience
- Active guest engagement to understand dietary needs and enhance overall experience.
- Creative bush dining experiences aligned with brand food concepts.
- Responsiveness to guest feedback, handling of complaints, and proactive improvement of service.
- Commitment to consistently exceeding guest expectations in food quality, presentation, and service.
Skills Required
- Excellent spoken and written English; basic Setswana is advantageous.
- Strong communication skills with both guests and staff.
- High standards of culinary work, exceeding lodge expectations.
- Strong organizational ability, initiative, and lateral thinking.
- Adherence to world-class hospitality and service standards.
- Honesty, integrity, proactivity, and ambition.
- Computer literacy.
Knowledge Required
- Hospitality and service industry practices.
- Environmental awareness.
- Local communities and cultural context.
- Botswana food philosophy.
- Organizational knowledge and conservation ethos.
- Previous Experience Required
- Minimum of 5 years’ experience as an Executive Chef in 5-star establishments.
- Degree or diploma in culinary arts from a recognized institution.
- Proven passion for creative, world-class cuisine.
- Demonstrated ability to lead diverse teams in remote settings.
- Preference for Batswana candidates.
Personal Attributes
- Exceptional organizational skills with perseverance and patience.
- Ability to perform under pressure.
- Enthusiastic about working with people and sharing knowledge.
Terms & Conditions
- Permanent, live-in position.
- Medical and travel allowances provided in line with policy.
- The right not to make an appointment is reserved.
Desired Skills:
- Executive Chef
- Head Chef
- Chef de Cuisine
