· 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). · 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 Qualifications Culinary Arts Diploma or Degree (City & Guilds or equivalent preferred). Professional chef certification (advantageous). HACCP or Health and Safety certification recommended. Experience 5–10 years professional kitchen experience. At least 3–5 years in a senior role (Sous Chef or Executive Chef). Experience in fine dining, luxury lodges, hotels, or high-volume establishments is highly beneficial. Skills & Competencies Exceptional culinary skills and creativity. Strong leadership and team management ability. Excellent understanding of kitchen operations and workflow. Knowledge of costing, budgeting, and stock control. Strong communication and organisational skills. Ability to work under pressure and maintain high standards. Knowledge of dietary needs, allergies, and modern culinary trends. Personal Attributes Passionate and innovative with a high attention to detail. Calm, disciplined, and composed under pressure. Results-driven and committed to excellence. Strong work ethic and reliability. Ability to mentor and uplift the culinary team.

Requirements and responsibilities: · 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). · 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 Package on offer • 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.