About the position
Our client is looking for a Executive Chef to join their team
Location: Botswana
Description
This organization is built on the strength of remarkable people who give passionately to their roles, work tirelessly, keep the guest experience at the core of daily focus, and prioritize the sustainability of communities and the environment. Every team member makes a significant difference to overall success and contribution to the world, regardless of role or function. Individuals are selected with great care—they are the strength and the future of the company. A senior-level Executive Chef is required to oversee the kitchen for a luxury lodge in the Okavango Delta. The role involves supporting and training all chefs, assisting with special dietary needs, and ensuring brand standards are consistently maintained. The successful candidate should be comfortable working independently and have experience in luxury lodges or villas in other African settings.
Key Outputs
Administration
- Manage cost control for the kitchen.
- Oversee all ordering and purchasing, considering remote locations and logistics.
- Maintain knowledge of products, local suppliers, prices, and current stock levels.
- Conduct monthly stock takes.
- Report on broken, unusable, or unsafe equipment.
- Provide monthly reports to the Chef Trainer and Lodge Manager.
- Maintain accurate kitchen rosters, schedules, and personnel files as per Lodge Manager’s requirements.
Food Safety & Hygiene
- Maintain strict hygiene standards at all times.
- Adhere to all dietary requirements.
- Ensure cold chain is maintained.
- Follow HACCP principles.
- Keep correct chemicals and sufficient cleaning materials in stock.
- Correctly store and label all food items.
- Apply good stock control and stock rotation.
- Ensure spotless vehicles and containers transporting food to camps.
- Keep fridges, freezers, and storerooms locked or keys with an accountable chef.
- Enforce all applicable safety procedures for kitchen and butler staff.
- Maintain grooming and hygiene standards for all kitchen staff.
- Restrict kitchen traffic to kitchen staff, Executive Chef, and Lodge Manager only.
Menu Planning & Execution
- Develop a 7-day menu according to the Food Styling Guide and have it approved by the Food Fundi.
- Review staffing levels to meet guest service, operational needs, and financial objectives.
- Maintain updated and accurate costings for all dishes.
- Determine food presentation and create decorative displays.
- Ensure compliance with food handling and sanitation standards.
- Maintain all kitchen equipment in working order in accordance with local health regulations and operational standards.
- Ensure products are prepared consistently and meet appearance/quality standards.
- Coordinate with procurement to acquire goods and services, prioritizing local suppliers in line with the “Farm to Fork” concept.
- Control wastage and monitor food cost reports to optimize efficiency without compromising guest satisfaction.
- Review guest feedback regularly to maintain a minimum 95% food score.
- Inspect all food before it reaches guests.
- Check buffets and meals at each camp at least three times per week.
- Prepare meals and platters fresh and at the last moment for service.
- Monitor quality and quantity of snacks for game drives.
- Maintain checklists for bush banqueting, drink stops, and picnics.
- Keep up to date with global food trends and world cuisines.
Staff Management
- Uphold discipline and fairness; act as a role model.
- Train, develop, and motivate kitchen staff to meet and exceed standards.
- Teach recipes and preparation techniques while encouraging constant improvement.
- Provide a positive work environment and counsel staff as needed.
- Direct day-to-day kitchen operations and fill in for staff where necessary.
- Set clear performance standards and monitor staff performance.
- Ensure all staff are guest-focused and trained in health, hygiene, and their specific responsibilities.
- Facilitate attendance at training workshops and skills exchanges.
- Enforce disciplinary procedures and ensure proper documentation.
- Keep staff informed of lodge updates.
Guest Engagement
- Interact with guests to obtain feedback on food quality, presentation, and service.
- Address guest issues and complaints promptly.
- Meet guests upon arrival and during their stay to discuss special dietary needs and enhance the guest experience.
- Create innovative bush banqueting experiences according to the Food Styling Guide.
- Review guest satisfaction results and identify improvement areas.
Skills Required
- Proficiency in spoken and written English; basic Setswana an advantage.
- Strong communication skills with guests and colleagues.
- Work standard exceeding lodge requirements.
- Excellent organizational ability.
- Lateral thinking and initiative.
- Commitment to world-class hospitality and service standards.
- Honesty, integrity, and a proactive, driven nature.
- Computer literacy.
Knowledge Required
- Hospitality operations.
- Environmental awareness.
- Knowledge of surrounding communities.
- Understanding of Botswana’s food philosophy.
- Awareness of company and foundation initiatives.
Previous Work Experience Required
- Experience in 5-star hospitality establishments.
- Minimum 5 years’ relevant experience as an Executive Chef.
- Passion for creating exceptional food.
- Degree or diploma in culinary arts from a recognized institution.
- Batswana candidates will be given preference.
Desired Skills:
- Executive Chef
- Head Chef
- Culinary Director
